Vegan Strawberry Pie Cookies
There’s something truly delightful about cookies that come filled with scrumptious flavors, and Vegan Strawberry Pie Cookies perfectly embody this concept. Imagine sinking your teeth into a soft cookie that cradles a burst of vibrant strawberry filling, evoking the charm of freshly baked pie. The warm, gooey center contrasts beautifully with the slightly crisp edges, providing that ultimate comforting sensation. Not to mention the joy of creating these little bites of heaven in your own kitchen — the aroma will fill your home and invite everyone to gather around, eager to taste your latest creation.
Table of Contents
I first stumbled upon this wonderful recipe while seeking a vegan dessert that could rival traditional strawberry pie. The simplicity of this recipe, paired with the irresistible flavors of strawberries and a hint of citrus, makes it impossible to resist. Whether you’re enjoying them at a backyard barbecue, a cozy family dinner, or as a sweet snack with your afternoon tea, these cookies will surely steal the spotlight. So, let’s bring out the best in fresh strawberries and transform them into delightful cookies that everyone — vegan or not — will enjoy.
Why You’ll Love This Recipe
- Simple & Quick: Just 30 minutes of prep and chill time before baking your way to sweetness!
- Irresistible Flavor: The combination of freshly cooked strawberries and a hint of lemon juice makes each cookie zing with flavor.
- Eye-Catching Appeal: These cookies, with their beautiful filling, look as good as they taste — perfect for impressing friends.
- Flexible Serving: Enjoy them as desserts, snacks, or even breakfast treats to start your day with joy.
- Diet-Friendly Options: Completely vegan and free from dairy, these cookies cater to a variety of dietary preferences.
Ingredients You’ll Need
- 3 tablespoons cold water: Used to make a cornstarch slurry, which thickens the strawberry filling.
- ½ tablespoon cornstarch: Enables your strawberry filling to achieve a glossy and thick consistency.
- 1 cup chopped strawberries: Fresh strawberries bring the sweet-tart flavor that’s essential in these cookies.
- 2 tablespoons cane sugar: Sweetens the strawberries and enhances their natural flavor without overpowering.
- 1 tablespoon fresh lemon juice: The zesty kick elevates the strawberries, balancing sweetness with brightness.
- ½ cup vegan butter: Provides moisture and richness; it’s essential for the texture of the cookie dough.
- ½ cup + 2 tablespoons cane sugar: Used in the cookie dough for sweetness; rolling the cookies in sugar before baking gives them a delightful crunch.
- ¼ cup brown sugar: Adds depth of flavor and moisture to the cookies.
- 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water): Acts as a binder, replicating the role of eggs in traditional baking.
- 1 teaspoon vanilla bean paste or vanilla extract: Infuses warmth and aroma into the dough.
- 1 ½ cups all-purpose flour: Forms the structure of the cookies, giving them that perfect chewy texture.
- 6 tablespoons ground graham crackers: Adds flavor and a subtle crunch reminiscent of traditional pie crust.
- ½ teaspoon baking powder: Helps the cookies rise slightly for a light texture.
- ½ teaspoon salt: Balances the sweetness and enhances the overall flavors of the dough.
How to Make Vegan Strawberry Pie Cookies
- Prepare the Cornstarch Slurry: Combine 3 tablespoons of cold water with ½ tablespoon of cornstarch until a cloudy paste forms. Set aside as this will help thicken your strawberry filling.
- Cook the Strawberries: In a saucepan, add 1 cup chopped strawberries, 2 tablespoons of cane sugar, and 1 tablespoon of fresh lemon juice. Stir and cook over low heat for 2-3 minutes until the sugar dissolves and the strawberries soften.
- Thicken the Filling: Stir in the cornstarch slurry and bring the mixture to a simmer. Continue cooking for another 2-3 minutes until it thickens and looks glossy. Remove from heat and let it cool in a bowl in the fridge while you prepare the cookie dough.
- Cream the Butter and Sugars: In a mixing bowl, use an electric mixer to combine ½ cup vegan butter, ½ cup cane sugar, and ¼ cup brown sugar. Beat them together for about 2 minutes until fluffy.
- Add Flax Egg and Vanilla: Mix in your flax egg and 1 teaspoon vanilla bean paste (or extract) to the creamed butter and sugar until well combined, about 30 seconds.
- Mix in Dry Ingredients: Gradually add 1 ½ cups all-purpose flour, 6 tablespoons ground graham crackers, ½ teaspoon baking powder, and ½ teaspoon salt to the bowl. Mix everything together until a thick dough forms.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate it for 30 minutes to 1 hour — if needed, you can refrigerate it for up to 24 hours for better flavor development.
- Preheat and Prepare to Bake: Ten minutes before you’re ready to bake, preheat your oven to 350°F. Line a baking tray with parchment paper.
- Scoop the Cookies: Once the dough is chilled, use a 2-tablespoon cookie scoop to portion out 10-11 equal-sized dough balls. Roll them gently in your palms to form rounds, then roll them in the reserved 2 tablespoons of sugar for a sweet coating.
- Shape the Cookies: Place the dough balls on the prepared baking tray, leaving adequate space for spreading. Lightly press each ball with your palm to flatten slightly, then use your thumb to create an indent in the center, widening it carefully so it’s ready for the filling.
- Fill with Strawberry Mixture: Spoon approximately 1 tablespoon of your cooled strawberry filling into the indented center of each cookie.
- Bake the Cookies: Bake in the preheated oven for 13-15 minutes. The edges should turn golden, while the centers will still be slightly gooey — just like a dreamy pie!
- Cool and Shape: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. While warm, you can gently shape them into perfect circles if you’d like!
- Final Cooling: Transfer the cookies to a wire rack to cool completely before enjoying.
Storing & Reheating
To store your Vegan Strawberry Pie Cookies, keep them in an airtight container at room temperature for up to 3 days. If you need them to last longer, refrigerate them for up to a week. For extended storage, freeze the cookies for up to 3 months; just be sure to separate layers with parchment paper. To reheat, simply place them in a warm oven at 300°F for about 5 minutes, bringing back their deliciously gooey center. Enjoy them fresh, as the flavor and texture may change slightly after refrigeration.
Chef’s Helpful Tips
- Be sure to chop the strawberries into small, bite-sized pieces for even cooking and a better filling texture.
- For a less sweet filling, you can gradually adjust the sugar level to your taste preferences.
- Make sure your vegan butter is at room temperature for easier creaming with the sugars.
- If your dough feels too sticky, add a little more flour, but be cautious not to overdo it, as too much can affect the cookie’s texture.
- You can use other fresh fruits like blueberries or raspberries as delicious alternatives to strawberries.
There’s nothing quite like pulling a tray of cookies from the oven, especially when they’re filled with a luscious fruit filling. These sweet Vegan Strawberry Pie Cookies are not only easy to make, but they also captivate with their flavor and charm. I encourage you to play around with the filling or even try different cookie shapes. You might just discover a new favorite!
Recipe FAQs
Can I use frozen strawberries for the filling?
Absolutely! If you prefer using frozen strawberries, make sure to thaw and drain them first. You may need to adjust the sugar slightly, as frozen strawberries can sometimes be sweeter.
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking blend. Just ensure that the other ingredients, like baking powder, are also gluten-free.
How can I tell when the cookies are done baking?
The cookies are done when their edges are golden brown, and the centers feel set yet slightly soft. They will continue to firm up as they cool.
Can I double this recipe?
Certainly! Doubling the recipe is a great way to ensure everyone gets a taste. Just remember to keep an eye on the baking time, as larger batches may take a bit longer to bake.
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📖 Recipe Card
Vegan Strawberry Pie Cookies
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 10 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: Vegan
Description
Savor the flavor of Vegan Strawberry Pie Cookies, featuring delicious strawberries and a buttery dough. Ideal for a quick dessert, these cookies are easy to make and perfect for any occasion.
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 the cornstarch slurry by combining cold water and cornstarch until smooth, and set aside.
- Chop the strawberries into small pieces and place them in a saucepan with sugar and lemon juice.
- Cook over low heat for 2-3 minutes until sugar dissolves and strawberries soften.
- Stir in the cornstarch slurry, then bring the mixture to a simmer.
- Continue cooking until the mixture is thick and glossy, about 2-3 minutes more.
- Remove from heat and transfer the strawberry filling to a bowl. Cool in the fridge while preparing the cookie dough.
Notes
You can adjust the sweetness by adding more or less sugar to the strawberry filling.
For a twist, add some cinnamon to the dough for extra flavor.
These cookies are best enjoyed fresh but can be stored in an airtight container for a few days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
