Vegan Strawberry Pie Cookies
Vegan Strawberry Pie Cookies are a delightful fusion of two beloved desserts—strawberry pie and cookies—wrapped up in a vegan-friendly package. These charming cookies have a soft, buttery texture infused with the sweet and tangy essence of fresh strawberries, cradled in a delicate shell that shatters blissfully as you take your first bite. The creamy strawberry filling complements the cookie base, ensuring every mouthful is a balanced burst of flavor. They’re the answer to your dessert cravings and are perfect for any occasion, be it a picnic, potluck, or simply a cozy afternoon treat at home.
Table of Contents
I’ll never forget the day I stumbled upon the idea of combining my love for cookies and pies. The excitement in my kitchen when those first batches came out—beautifully shaped, warm, and enticing—had me hooked. The Vegan Strawberry Pie Cookies have become a staple in my baking repertoire, and I can’t help but share this recipe with friends. Whether you’re vegan or simply looking to satisfy your sweet tooth with a unique twist, these cookies will not disappoint. I can’t wait for you to give them a try!
Why You’ll Love This Recipe
- Simple & Quick: These cookies come together in about 2 hours, making them an easy choice for your next baking session.
- Irresistible Flavor: The combination of sweet strawberries and a buttery cookie creates a flavor explosion that’s simply delectable.
- Eye-Catching Appeal: These cookies look as good as they taste, making them a showstopper at any gathering.
- Flexible Serving: Perfect for satisfying a late-night snack craving or as a delightful dessert at a dinner party.
- Diet-Friendly Options: These cookies are naturally vegan, making them inclusive for various dietary preferences.
Ingredients You’ll Need
- 3 tablespoons water: This is essential for creating the cornstarch slurry, which helps thicken the strawberry filling.
- ½ tablespoon cornstarch: Used for thickening the strawberry mixture, ensuring a luscious filling that doesn’t run out of the cookies.
- 1 cup chopped strawberries: Fresh strawberries offer a burst of flavor and natural sweetness. If you can’t find fresh, frozen strawberries can work, just thaw and drain them beforehand.
- 2 tablespoons cane sugar: Enhances the sweetness of the strawberries, contributing to a perfect pie-like filling.
- 1 tablespoon fresh lemon juice: This adds brightness to the flavor, balancing the sweetness of the strawberries.
- ½ cup vegan butter: It gives the cookies their rich, buttery flavor. For a lighter alternative, you can substitute with coconut oil, but it may alter the taste slightly.
- ½ cup + 2 tablespoons cane sugar: The base sweetness for the cookie dough and to roll the cookies in before baking. Brown sugar can add more depth.
- ¼ cup brown sugar: Besides sweetness, it adds moisture to the cookies, creating a softer texture.
- 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water): A great vegan binder that gives the cookies structure and moisture.
- 1 teaspoon vanilla bean paste or vanilla extract: This adds warmth and richness to the cookie dough flavor. Vanilla bean paste gives a gourmet touch!
- 1 ½ cups all-purpose flour: This is the foundation of the cookie dough, providing structure. For a gluten-free version, substitute with a 1:1 gluten-free flour blend.
- 6 tablespoons ground graham crackers: These add a delightful crunch and hint of flavor reminiscent of pie crust.
- ½ teaspoons baking powder: Helps the cookies rise and become tender.
- ½ teaspoon salt: Enhances the sweetness and balances the flavors.
How to Make Vegan Strawberry Pie Cookies
- Make the Cornstarch Slurry: In a small bowl, mix 3 tablespoons of cold water with ½ tablespoon of cornstarch until a cloudy paste forms. This will help thicken the strawberry filling.
- Prepare the Strawberries: Cut 1 cup of strawberries into small pieces and place them in a saucepan. Add 2 tablespoons of cane sugar and 1 tablespoon of fresh lemon juice. Stir and cook over low heat for about 2-3 minutes, until the sugar dissolves and the strawberries begin to soften.
- Thicken the Filling: Add the cornstarch slurry to the saucepan, stirring until combined, and bring the mixture to a simmer. Cook for an additional 2-3 minutes until thick and glossy. Remove from heat and set aside to cool in a small bowl or container in the refrigerator.
- Prepare the Dough: In a mixing bowl, cream together ½ cup of vegan butter, ½ cup of cane sugar, and ¼ cup of brown sugar using an electric mixer for about 2 minutes until fluffy.
- Combine with Flax Egg and Vanilla: Add the prepared flax egg and 1 teaspoon of vanilla bean paste (or extract) to the butter-sugar mixture. Mix well for about 30 seconds.
- Add Dry Ingredients: Gradually mix in 1 ½ cups of all-purpose flour, 6 tablespoons of ground graham crackers, ½ teaspoon baking powder, and ½ teaspoon salt until a thick cookie dough forms.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate it for at least 30 minutes or up to 1 hour. You can chill it even longer (up to 24 hours) if desired.
- Preheat the Oven: About 10 minutes before the dough is ready, preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
- Scoop the Cookie Dough: Once the dough is chilled, use a 2-tablespoon cookie scoop to portion out 10-11 cookies. Roll each portion into a ball and then roll them in the reserved 2 tablespoons of sugar to coat.
- Form the Cookies: Place the cookie balls on the baking sheet, press them slightly with your palm, and use your thumb to make a deep indent in the center of each cookie. Spoon about 1 tablespoon of the cooled strawberry filling into each indentation.
- Bake: Space the cookies at least 2 inches apart on the baking tray to allow for spreading while baking. Bake in the preheated oven for 13-15 minutes until the edges are crisp and the centers remain soft but set.
- Cool the Cookies: Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes. If needed, gently reshape them into round sizes before transferring them to a wire rack to cool completely.
Storing & Reheating
These Vegan Strawberry Pie Cookies can be stored at room temperature in an airtight container for up to 3 days. For longer storage, keep them in the fridge for up to a week. If you want to enjoy them later, freeze the cookies by placing them in a single layer in a freezer-safe container for up to 3 months. To reheat, simply place them in a warm oven at 350°F (175°C) for about 5-7 minutes or until warmed through. Keep in mind that while the flavor will remain delectable, the texture may slightly change, so reshaping them will help maintain their beautiful form.
Chef’s Helpful Tips
- To avoid floury pockets in your cookies, make sure to fully incorporate the dry ingredients into the wet.
- Always use room-temperature vegan butter for easy creaming with sugar.
- If your cookie dough feels too soft after mixing, chill it for a bit longer to make it easier to handle.
- Adjust the berry filling sweetness by tasting strawberries before cooking; add more sugar if they are tart.
- For a bit of extra zing, consider a splash of almond extract in your cookie dough.
Baking these Vegan Strawberry Pie Cookies is not only a delightful culinary adventure but also a chance to impress your friends and family with something unique and wonderfully delicious. The freshness of the strawberries melded with the classic cookie flavors creates an experience that is both comforting and exciting. The combination is sure to become a favorite in your home.
Recipe FAQs
Can I use different fruits for the filling?
Absolutely! While strawberries give a sweet and tart flavor, you can substitute with other fruits like raspberries, blueberries, or even chopped peaches. Just make sure to adjust the sugar and lemon juice according to the sweetness and acidity of the fruit you choose.
How do I know when the cookies are done baking?
Look for the edges of the cookies to turn golden brown and ensure the centers are set but still soft. A toothpick inserted should come out clean or with just a few moist crumbs without any raw dough.
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free 1:1 flour blend. However, keep in mind that the texture and taste may vary slightly from the original recipe. Adding a tablespoon of cornstarch can also help improve texture.
How do I store the strawberry filling?
If you have extra strawberry filling, store it in an airtight container in the fridge for up to one week. You can also freeze it in ice cube trays for a month. It would be fantastic on pancakes, waffles, or even as a yogurt topping!
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📖 Recipe Card
Vegan Strawberry Pie Cookies
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 10 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: Vegan
Description
These Vegan Strawberry Pie Cookies are packed with the delightful taste of fresh strawberries and are easy to make. With simple ingredients like vegan butter and graham crackers, they result in a delicious treat that’s perfect for any occasion, from dessert to a sweet snack.
Ingredients
- 3 tablespoons water
- ½ tablespoon cornstarch
- 1 cup chopped strawberries
- 2 tablespoons cane sugar
- 1 tablespoon fresh lemon juice
- ½ cup vegan butter
- ½ cup + 2 tablespoons cane sugar
- ¼ cup brown sugar
- 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 ½ cups all-purpose flour
- 6 tablespoons ground graham crackers
- ½ teaspoons baking powder
- ½ teaspoon salt
Instructions
- Prepare a cornstarch slurry by combining cold water and cornstarch until it forms a cloudy paste, then set aside.
- Chop strawberries into small pieces and combine in a saucepan with cane sugar and lemon juice.
- Cook over low heat for 2-3 minutes, stirring until sugar is dissolved and the strawberries soften.
- Stir in the cornstarch slurry and bring the mixture to a simmer.
- Continue cooking until thick and glossy, around 2-3 minutes. Remove from heat and let it cool in a bowl in the fridge.
- Prepare the cookie dough while the filling cools.
Notes
For extra sweetness, adjust the sugar based on your taste preference.
Store any leftover cookies in an airtight container at room temperature for up to 3 days.
Chilling the filling before assembling enhances the flavors. Like with any recipe, fresh ingredients deliver the best results.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
