Vegan Strawberry Pie Cookies
Vegan Strawberry Pie Cookies are the perfect blend of nostalgic flavors and modern dietary preferences. Taking a delightful spin on traditional strawberry pie, these cookies balance a perfectly gooey strawberry filling nestled within a sweet, buttery crust. Every bite transports you to a picnic on a warm summer day, even if it’s just a simple afternoon craving for something sweet. With a touch of tangy lemon and the wholesome goodness of fresh strawberries, it’s hard not to fall in love with these treats at first taste.
Table of Contents
What I love the most about Vegan Strawberry Pie Cookies is how effortlessly they come together. You don’t need special equipment or a ton of unique ingredients—just some basic pantry staples and fresh strawberries will do. Whether you’re a seasoned vegan baker or just someone looking to satisfy a sweet tooth without the eggs or dairy, this recipe will quickly become a favorite. The cookies are not only delicious but also eye-catching, making them an impressive showstopper for gatherings or a delightful addition to your own dessert table. I can’t wait for you to try them!
Why You’ll Love This Recipe
- Simple & Quick: These cookies come together in about 45 minutes and are perfect for a spontaneous baking session.
- Irresistible Flavor: The combination of sweet strawberries and creamy vanilla flavors will delight your taste buds.
- Eye-Catching Appeal: Their sweet, sugary tops and gooey filling make these cookies as fun to look at as they are to eat.
- Flexible Serving: Perfect as a snack, dessert, or even for breakfast with coffee.
- Diet-Friendly Options: They’re completely vegan, making them suitable for a wide range of diets.
Ingredients You’ll Need
- 3 tablespoons water: Used to activate the cornstarch for the filling, helping thicken the strawberry mixture.
- ½ tablespoon cornstarch: Essential for creating the pudding-like texture of the strawberry filling. You can substitute with arrowroot starch if needed.
- 1 cup chopped strawberries: Fresh, ripe strawberries are best for maximum flavor. You can swap them with blueberries or raspberries for a twist!
- 2 tablespoons cane sugar: Adds sweetness to the strawberry filling. Use less or opt for a sugar alternative like agave syrup if preferred.
- 1 tablespoon fresh lemon juice: Brightens the flavors of the filling and balances the sweetness. Freshly squeezed is best!
- ½ cup vegan butter: This helps create a rich, tender cookie crust. Use a reliable vegan brand or coconut oil for a dairy-free alternative.
- ½ cup + 2 tablespoons cane sugar: This is for the cookie dough and rolling. The extra sugar gives a delightful crunch to the cookie’s exterior.
- ¼ cup brown sugar: It adds moisture and a hint of caramel flavor to the cookie dough.
- 1 flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoons water and let it sit. This acts as a binder for the cookies. You can use a regular egg if you’re not strictly vegan.
- 1 teaspoon vanilla bean paste or vanilla extract: Provides a lovely richness. Vanilla bean paste gives a beautiful visual with flecks!
- 1 ½ cups all-purpose flour: The base of the cookie dough. For gluten-free options, substitute with a 1:1 gluten-free flour blend.
- 6 tablespoons ground graham crackers: These add a nice crumbly texture and flavor to the dough. You can substitute with crushed vegan cookies as needed.
- ½ teaspoon baking powder: Helps the cookies rise slightly but keeping them chewy. Don’t skip it!
- ½ teaspoon salt: Balances the sweetness and enhances all the flavors throughout.
How to Make Vegan Strawberry Pie Cookies
Prepare the Strawberry Filling: Start by mixing 3 tablespoons of water with ½ tablespoon of cornstarch in a small bowl until it forms a cloudy mixture. Set this aside—you’ll need it soon! In a saucepan, combine 1 cup of chopped strawberries, 2 tablespoons of cane sugar, and 1 tablespoon of fresh lemon juice. Cook this mixture on low heat for about 2-3 minutes until the strawberries soften and the sugar dissolves. Then, add the cornstarch slurry, stirring it in, and bring everything to a simmer. Continue cooking until the strawberry filling thickens and looks glossy, about 2-3 minutes. Once ready, transfer the filling to a small bowl and let it cool in the fridge.
Make the Cookie Dough: In a large mixing bowl, cream together ½ cup of vegan butter, ½ cup of cane sugar, and ¼ cup of brown sugar until the mixture is fluffy—this should take about 2 minutes. Next, mix in your flax egg and 1 teaspoon of vanilla bean paste, incorporating it well for another 30 seconds. Now fold in 1 ½ cups of all-purpose flour, 6 tablespoons of ground graham crackers, ½ teaspoon of baking powder, and ½ teaspoon of salt. Mix until a thick cookie dough appears; it shouldn’t be too sticky.
Chill the Dough: Once your cookie dough is ready, cover the mixing bowl with plastic wrap and refrigerate it for 30 minutes to 1 hour. This step is crucial because it helps the flavors meld and makes the dough easier to handle later.
Preheat the Oven: While your dough chills, preheat the oven to 350°F (175°C) and line a baking tray with parchment paper—this ensures your cookies don’t stick.
Shape the Cookies: After chilling, remove the dough from the fridge. Using a 2-tablespoon cookie scoop, portion out 10-11 cookie dough balls. Roll each ball between your palms, then coat them in the remaining 2 tablespoons of sugar for an extra sweet crunch. Place the balls on your baking sheet, spaced about 2 inches apart to allow for spreading. With your palm, slightly flatten each ball, then use your thumb to create an indent in the center. Use your fingers to enlarge the hole.
Fill Them Up & Bake: Spoon about 1 tablespoon of the cooled strawberry filling into the center of each cookie indent, ensuring it’s nicely filled. Now, pop the tray into the oven and bake for 13-15 minutes, watching for the edges to become golden and the centers to set while still being a bit gooey.
Cool Down: Once baked, let the cookies cool on the baking sheet for 5 minutes. If desired, gently shape the cookies with a spoon into perfect circles while they’re still warm. Transfer them to a wire rack to cool fully before enjoying.
Storing & Reheating
To keep your Vegan Strawberry Pie Cookies fresh, store them at room temperature for up to 2 days in an airtight container. If you need to keep them longer, place them in the fridge for up to a week, using a container that prevents moisture. For longer storage, freeze the cookies by placing them in a single layer in an airtight container or freezer bag for up to 3 months. To enjoy, simply reheat them in the oven at 350°F for about 5-10 minutes, though they might lose some gooeyness when thawed and reheated.
Chef’s Helpful Tips
- Ensure your vegan butter is at room temperature for easy creaming with the sugars.
- If your cookie dough seems too soft after refrigerating, add a touch more flour to help it hold shape.
- When shaping the cookies, don’t skip the step of rolling them in sugar—this adds a lovely texture.
- If the cookie edges start to harden too much while baking, they can be gently reshaped while warm for a more polished look.
- Consider adding some chopped nuts or vegan chocolate chips into the cookie dough for extra depth of flavor.
Vegan Strawberry Pie Cookies are more than just a treat; they’re a delightful expression of nostalgia blended with the joys of modern plant-based cooking. With their crunchy edges and gooey filling, these cookies are a sweet reminder of home. Give them a try, and don’t hesitate to make them your own by swapping flavors or fillings to suit your tastes.
Recipe FAQs
Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries can work, but be sure to thaw and drain any excess liquid before using. They may not have the same texture as fresh strawberries but will still taste great!
How can I make these cookies gluten-free?
You can replace the all-purpose flour with a 1:1 gluten-free flour blend. The texture will be slightly different but still delicious!
How should I store any leftover cookies?
Store the cookies in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate or freeze them. Just remember, the fresher they are, the better!
Can I replace the flax egg with anything else?
Certainly! If you’re not strict about veganism, you can use an actual egg instead. Just one large egg will work just fine in place of the flax egg. For a vegan alternative, unsweetened applesauce or mashed banana could also be used!
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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 & Appetizers
- Method: Baking
- Cuisine: Vegan
Description
These Vegan Strawberry Pie Cookies feature a delicious strawberry filling encased in buttery dough, making them a delightful treat for any occasion. With simple ingredients and easy preparation, they are perfect for a sweet snack or dessert at home.
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 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Make the cornstarch slurry by mixing cold water and cornstarch until a cloudy paste forms. Set it aside.
- Cut strawberries into small pieces, then add them to a saucepan with sugar and lemon juice.
- Cook over low heat for 2-3 minutes until the sugar dissolves and strawberries soften.
- Stir in the cornstarch slurry, bring to a simmer, and cook until the mixture thickens (about 2-3 minutes).
- Remove from heat and pour into a small bowl; refrigerate to cool while making the cookie dough.
Notes
Fresh strawberries can be substituted with other berries if desired.
Ensure the strawberry filling cools completely before assembling the cookies.
These cookies can be stored in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
