Vegan Strawberry Pie Cookies
Vegan Strawberry Pie Cookies are the perfect blend of sweet and tart, wrapped in a soft cookie shell that melts in your mouth. Each bite captures the essence of strawberry pie, making these cookies a delightful twist on a classic treat. Whether you’re a lifelong vegan or simply looking to indulge in a plant-based dessert, these cookies will have you raving. The buttery flavor, paired with the fresh fruit filling, delivers a warm nostalgia reminiscent of summer picnics and outdoor barbecues, and it’s so easy to whip up in your own kitchen.
Table of Contents
When I first made these Vegan Strawberry Pie Cookies, I was taken back to my childhood, picking strawberries under the hot sun and turning them into jam with my grandma. This recipe not only satisfies your sweet tooth but also transports you to those blissful moments with its vibrant flavors and textures. Trust me — once you try these cookies, you won’t want to stop making them.
Why You’ll Love This Recipe
- Simple & Quick: Ready to bake in just about an hour, making snack time a breeze!
- Irresistible Flavor: Each cookie bursts with fresh strawberry goodness and a hint of lemon for a refreshing twist.
- Eye-Catching Appeal: These cookies are as cute as they are delicious, perfect for impressing family and friends.
- Flexible Serving: Great as a dessert, snack, or picnic treat — any time you need a burst of fruity sweetness.
- Diet-Friendly Options: Completely vegan and easily adaptable for gluten-free diets by swapping flour.
Ingredients You’ll Need
- 3 tablespoons water: This is used to create a cornstarch slurry, which thickens the strawberry filling.
- ½ tablespoon cornstarch: Essential for thickening the fruit mixture to achieve that desirable pie filling texture.
- 1 cup chopped strawberries: Fresh strawberries bring bright flavor; feel free to substitute with raspberries or blueberries if desired.
- 2 tablespoons cane sugar: Sweetens the filling; you can use coconut or maple sugar for a different flavor profile.
- 1 tablespoon fresh lemon juice: Adds acidity, enhancing the strawberries’ natural sweetness; bottled lemon juice works too.
- ½ cup vegan butter: Use your favorite plant-based butter for a rich flavor. Coconut oil can also work in a pinch.
- ½ cup + 2 tablespoons cane sugar: The base sweetener for the cookie dough; brown sugar adds depth, but you can choose a sugar substitute if needed.
- ¼ cup brown sugar: Provides a lovely caramel note; consider using light brown if that’s what you have on hand.
- 1 flax egg: (1 tablespoon ground flaxseed mixed with 3 tablespoons water) acts as a binder; chia seeds can be substituted for similar results.
- 1 teaspoon vanilla bean paste or vanilla extract: Enhances the overall flavor; pure extract is best for taste.
- 1 ½ cups all-purpose flour: The backbone of the cookie dough; gluten-free flour blends also work, just ensure it contains xantham gum.
- 6 tablespoons ground graham crackers: Adds a delightful crunch and hint of sweetness; use gluten-free graham crackers if necessary.
- ½ teaspoon baking powder: Helps the cookies rise to perfection, keeping them light and fluffy.
- ½ teaspoon salt: Balances the sweetness and enhances all the flavors.
How to Make Vegan Strawberry Pie Cookies
- Make the Cornstarch Slurry: In a small bowl, mix together 3 tablespoons of cold water and ½ tablespoon of cornstarch until a cloudy paste forms. Set aside for later.
- Cook the Strawberries: In a saucepan, combine 1 cup of 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 mixture is fragrant and sugar dissolves.
- Thicken the Filling: Add your cornstarch slurry to the strawberry mixture, stirring to combine. Bring it to a gentle simmer and cook for another 2-3 minutes until the filling thickens and becomes glossy. Remove from heat and let cool in a bowl.
- Prepare the Cookie 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 until light and fluffy, about 2 minutes.
- Add Wet Ingredients: Mix in the flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and 1 teaspoon of vanilla bean paste; continue mixing for another 30 seconds.
- Combine Dry Ingredients: Gradually add 1 ½ cups of all-purpose flour, 6 tablespoons of ground graham crackers, ½ teaspoon of baking powder, and ½ teaspoon of salt to the bowl. Mix until a thick dough forms.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour (you can also chill up to 24 hours if needed).
- Preheat the Oven: About 10 minutes before removing the dough from the fridge, preheat your oven to 350°F and line a baking tray with parchment paper.
- Form the Cookies: Get your dough from the fridge and scoop out 10-11 even balls using a 2-tablespoon cookie scoop. Roll each ball in your palms and coat in the reserved 2 tablespoons of sugar.
- Indent & Fill: Place the cookie balls on the baking sheet, press down lightly, and use your thumb to create an indent in the center of each. Spoon about 1 tablespoon of the cooled strawberry pie filling into each indent.
- Bake: Ensure your cookies are spaced at least 2 inches apart on the tray. Slide them into the oven and bake for 13-15 minutes until the edges are crisp and the centers are set but still a little gooey.
- Cool Down: Carefully remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. While they’re still warm, gently shape them into perfect circles if desired.
- Final Cooling: Transfer the cookies to a wire rack and let them cool completely before serving.
Storing & Reheating
Store leftover cookies at room temperature in an airtight container for up to 3 days. For longer storage, keep them in the fridge for about a week. These Vegan Strawberry Pie Cookies can also be frozen for up to 3 months; just make sure to place parchment paper between layers to prevent sticking. When you’re ready to enjoy them again, reheat in a 350°F oven for about 5-7 minutes, but note that the texture may change slightly — pop them in the microwave for a few seconds to soften if desired.
Chef’s Helpful Tips
- Avoiding Overmixing: Don’t overmix your dough once you add the flour mixture. Overmixing can lead to tough cookies!
- Flax Egg Best Practices: Ensure your flax egg sits for about 5 minutes before adding it to the mix; this helps with binding.
- Chilling the Dough: If you have time, letting the dough chill longer intensifies the flavors and prevents spreading.
- Creative Filling: Feel free to experiment with other fruit fillings, such as blueberry or cherry, for different taste profiles.
- Graham Crackers: Crush the graham crackers finely for the best incorporation; chunky bits may alter the texture of your cookies.
The balance of sweet and tart in these Vegan Strawberry Pie Cookies is truly charming. Each bite promises a delightful experience, reminiscent of sweet summer days. I encourage you to get creative with this recipe; replacing the strawberries with your favorite fruits could lead to new discoveries in flavors. So roll up your sleeves, bake these delicious cookies, and savor each scrumptious bite—they’re sure to become a favorite in your household!
Recipe FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can definitely use frozen strawberries in place of fresh ones! Just ensure they are thawed and drained before you chop and cook them down. This might make your filling a bit more watery, so you could need to add a touch more cornstarch.
How can I make this recipe gluten-free?
To make Vegan Strawberry Pie Cookies gluten-free, simply swap in a gluten-free all-purpose flour blend. Look for one that already contains xantham gum, as this will help retain the cookie structure.
How do I prevent cookies from spreading too much?
To prevent your cookies from spreading during baking, ensure your dough is properly chilled. Also, make sure your vegan butter is at the right temperature; it should be softened, not melted.
How long do these cookies stay fresh?
These cookies will stay fresh for about 3 days at room temperature or up to a week when refrigerated. If you freeze them, they can last up to three months, making them perfect for meal prep or treats on the go.
PrintMore Desserts & Appetizers Recipes
- Strawberry Crunch Cheesecake Brownies
- Easy Jam Thumbprint Cookies with a Heart-Shaped Twist
- Strawberry Jelly Cheesecake
- STRAWBERRY SHORTCAKE OREO BALLS
- Valentine’s Day Chocolate Strawberry Mini Cheesecakes
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Vegan Strawberry Pie Cookies
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 10 cookies 1x
- Category: Desserts & Appetizers
- Method: Baking
- Cuisine: Vegan
Description
These Vegan Strawberry Pie Cookies are packed with delicious strawberry flavor, simple to prepare, and perfect for anyone looking for a quick, homemade dessert. Made with fresh strawberries, vegan butter, and a buttery graham cracker crust, these cookies will satisfy your sweet tooth!
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 cane sugar
- 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
- Prepare the cornstarch slurry by mixing cold water and cornstarch until a paste forms. Set aside.
- Chop the strawberries into small pieces and combine in a saucepan with sugar and lemon juice.
- Cook over low heat for 2-3 minutes until sugar dissolves and strawberries soften.
- Add the cornstarch slurry, stir, and bring to a simmer.
- Cook until the mixture thickens and becomes glossy, about 2-3 minutes.
- Remove from heat and transfer the filling to a bowl. Refrigerate to cool while preparing the cookie dough.
Notes
Make sure to let the strawberry filling cool completely before using it in the cookies.
Chilling the dough can improve the texture and flavor of the cookies.
Feel free to substitute other fruits if desired.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
