Name: Vegan Strawberry Pie Cookies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Vegan
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

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Vegan Strawberry Pie Cookies are a delightful treat that beautifully combines the sweetness of strawberries with the satisfying texture of a cookie. These cookies showcase a gooey strawberry filling tucked neatly inside a buttery, crispy dough that melts in your mouth. They are not only visually appealing with their glossy fruit center but also a fantastic way to enjoy dessert without any animal products.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Vegan Strawberry Pie Cookies
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Vegan Strawberry Pie Cookies

I first made these cookies on a sunny afternoon, craving something sweet yet comforting. The scent of fresh strawberries mixed with the buttery cookie dough filled my kitchen, instantly creating the perfect inviting atmosphere. As friends and family gathered around, those cookies disappeared in no time. They are the perfect blend of flavors, making them ideal for any occasion, whether it’s a casual get-together or a special celebration. You’ll love the way they bring joy to every bite!

Why You’ll Love This Recipe

Simple & Quick: With just a few steps, you can whip up these scrumptious cookies in about 40 minutes.
Irresistible Flavor: The combination of juicy strawberries and sweet cookie dough creates a mouthwatering treat that is hard to resist.
Eye-Catching Appeal: These cookies are as adorable as they are delicious, making them perfect for sharing or for special occasions.
Flexible Serving: Serve them as a snack, dessert, or even breakfast treat—there’s no wrong time for Vegan Strawberry Pie Cookies!
Diet-Friendly Options: Perfectly vegan and made without fuss, everyone can enjoy these delicious cookies.

Ingredients You’ll Need

3 tablespoons water: This helps create the cornstarch slurry for the filling.
½ tablespoon cornstarch: A thickening agent for the strawberry filling, ensuring it has a perfect consistency.
1 cup chopped strawberries: Fresh strawberries provide vibrant flavor and natural sweetness.
2 tablespoons cane sugar: Sweetens the strawberry filling. You can substitute with maple syrup if desired.
1 tablespoon fresh lemon juice: Brightens the strawberry flavor and balances the sweetness.
½ cup vegan butter: The base for the dough; ensure it’s softened to make mixing easier.
½ cup + 2 tablespoons cane sugar: Use half a cup for the dough and reserve two tablespoons for rolling the cookies.
¼ cup brown sugar: Adds depth and a touch of caramel flavor to the cookie dough.
1 flax egg: Combine 1 tablespoon ground flaxseed with 3 tablespoons water as a binder to replace the egg.
1 teaspoon vanilla bean paste or vanilla extract: Enhances the overall flavor of the cookies.
1 ½ cups all-purpose flour: Essential for creating the cookie structure.
6 tablespoons ground graham crackers: Contributes a delightful texture and flavor reminiscent of traditional pie crusts.
½ teaspoon baking powder: Helps the cookies rise slightly while baking.
½ teaspoon salt: Balances the sweetness of the dough and enhances overall flavor.

How to Make Vegan Strawberry Pie Cookies

Prepare the Cornstarch Slurry: In a small bowl, combine 3 tablespoons of water and ½ tablespoon of cornstarch until a cloudy paste forms. Set aside.
Cook the Strawberries: Chop 1 cup of strawberries and place them in a saucepan with 2 tablespoons cane sugar and 1 tablespoon fresh lemon juice. 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 2-3 minutes until it thickens and becomes glossy. Remove from heat and transfer to a bowl to cool.
Cream the Butter and Sugars: In a separate mixing bowl, combine ½ cup vegan butter, ½ cup cane sugar, and ¼ cup brown sugar. Use an electric mixer to cream the mixture until fluffy, about 2 minutes.
Add the Sticky Ingredients: Add the flax egg and 1 teaspoon vanilla bean paste to the creamy mixture and mix until well combined, for about 30 seconds.
Combine Dry Ingredients: Gradually blend in 1 ½ cups all-purpose flour, 6 tablespoons ground graham crackers, ½ teaspoon baking powder, and ½ teaspoon salt. Mix until a thick cookie dough forms.
Chill the Dough: Cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour. This step is crucial for achieving the right texture in your cookies.
Preheat and Prepare: Preheat your oven to 350°F (175°C) about 10 minutes before dough removal. Line a baking tray with parchment paper.
Form the Cookies: Scoop out 10-11 evenly-sized dough balls using a 2-tablespoon cookie scoop. Roll each ball in the reserved 2 tablespoons of sugar.
Indent the Cookies: Place the cookie dough balls on the baking sheet and gently press each one down with your palm. Use your thumb to create an indent in the center and spoon about 1 tablespoon of cooled strawberry filling into each one.
Bake: Ensure the cookies are spaced at least 2 inches apart. Bake for 13-15 minutes until the edges are crisp and the centers are set but still slightly gooey.
Cool: Let the cookies cool on the baking sheet for 5 minutes before gently reshaping with a spoon, if desired. Move them to a wire rack to cool completely.

Storing & Reheating

Store your Vegan Strawberry Pie Cookies at room temperature in an airtight container for up to 3 days. If you need to keep them longer, transfer them into the refrigerator where they will last for about a week. To freeze, wrap each cookie individually in plastic wrap, then store them in a freezer-safe bag for up to 3 months. When ready to enjoy, just reheat in the oven at 350°F for about 5 minutes until warmed through, though the texture may be a touch softer after freezing.

Chef’s Helpful Tips

Avoid over-mixing the dough to maintain a soft, chewy texture.
Use room temperature ingredients for the best mixing results, especially the vegan butter.
If your dough is too sticky after chilling, add a little more flour to adjust the consistency.
Experiment with different fruity fillings like blueberry or peach for a fun twist!
For an extra touch, dust the cooled cookies with powdered sugar before serving.

These Vegan Strawberry Pie Cookies are a sweet little indulgence that delights with each bite, offering a burst of flavor reminiscent of summer’s freshest fruit. Rich in flavor yet simple to make, they invite experimentation and celebration with every batch!

Recipe FAQs

Can I use frozen strawberries instead of fresh?

Absolutely! If using frozen strawberries, be sure to thaw and drain them first to avoid excess moisture in your filling. This will help maintain the desired texture of the cookies.

How do I make a gluten-free version of this recipe?

To make these cookies gluten-free, substitute the all-purpose flour with a 1-to-1 gluten-free flour blend. Be sure to check that all other ingredients, like baking powder and vanilla extract, are also gluten-free.

What can I substitute for vegan butter?

You can use coconut oil or applesauce as a substitute for vegan butter. Keep in mind that coconut oil may impart a slight coconut flavor, while applesauce can add moisture and reduce richness.

How can I enhance the flavor of the filling?

For a more complex flavor profile, consider adding a pinch of cinnamon or a dash of almond extract to the strawberry filling. This can elevate the overall taste of your Vegan Strawberry Pie Cookies!