Vegan Strawberry Pie Cookies
Vegan Strawberry Pie Cookies are a delightful twist on classic cookies that bring a burst of summer flavors into every bite. These cookies are not just any ordinary treat; they’re a delightful combination of soft, buttery goodness and a sweet, tart strawberry filling that mimics the beloved strawberry pie. With each bite, you’re greeted with the comforting essence of fresh strawberries paired with the delightful crunch of a lightly sugared exterior. They’re perfect for whatever sweet situation arises—be it a cozy snack with tea, a bright addition to your potluck, or simply a sweet remedy for your afternoon cravings.
Table of Contents
I first stumbled upon the idea of these cookies during one of those warm summer days when the smell of ripe strawberries filled the air at the local farmers’ market. The moment I tasted them, I knew they needed a place in my recipe book. What I love about these Vegan Strawberry Pie Cookies is their versatility; they are extremely easy to make and absolutely irresistible to both kids and adults alike. So, let your baking adventure begin, and I promise these cookies will soon become a favorite in your home!
Why You’ll Love This Recipe
- Simple & Quick: With minimal prep and bake time, you can whip these up in less than two hours!
- Irresistible Flavor: A delightful blend of sweet strawberries and buttery dough makes every bite irresistible.
- Eye-Catching Appeal: With their charming appearance, they’re sure to impress anyone who sees them.
- Flexible Serving: These cookies are perfect for every occasion—snack time, dessert after dinner, or even a fun picnic treat.
- Diet-Friendly Options: Made entirely vegan, they’re a delicious choice for those seeking plant-based desserts.
Ingredients You’ll Need
- 3 tablespoons water – This helps create the cornstarch slurry needed for thickening the strawberry filling.
- ½ tablespoon cornstarch – Used as a thickener to give the strawberry filling a glossy, pie-like consistency.
- 1 cup chopped strawberries – Fresh, ripe strawberries provide that sweet-tart flavor essential for the filling.
- 2 tablespoons cane sugar – Sweetens the strawberries; you can substitute this with coconut sugar for a more caramel-like flavor.
- 1 tablespoon fresh lemon juice – Brightens the strawberry filling and balances the sweetness.
- ½ cup vegan butter – Gives the cookies a rich texture; plant-based margarine can be used as a substitute.
- ½ cup + 2 tablespoons cane sugar – The ½ cup is for the dough, while the extra 2 tablespoons are for rolling the cookies to give a nice sugary crust.
- ¼ cup brown sugar – Adds depth and a slight caramel flavor to the dough; light or dark can be used interchangeably.
- 1 flax egg – Made from 1 tablespoon ground flaxseed mixed with 3 tablespoons water, this acts as a binder in place of eggs.
- 1 teaspoon vanilla bean paste or vanilla extract – Adds a warm, sweet aroma to the cookies.
- 1 ½ cups all-purpose flour – The foundation of the cookie dough. Use a gluten-free blend if needed.
- 6 tablespoons ground graham crackers – Gives a nod to the pie-crust flavor; you can substitute with almond flour for a different taste.
- ½ teaspoon baking powder – Helps the cookies rise slightly for a fluffy texture.
- ½ teaspoon salt – Enhances all the flavors, balancing the sweetness.
How to Make Vegan Strawberry Pie Cookies
- Make the Cornstarch Slurry: Combine 3 tablespoons cold water with ½ tablespoon cornstarch in a small bowl, stirring until you achieve a cloudy paste, and set it aside.
- Prepare the Strawberry Filling: Dice 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 strawberries soften.
- Thicken the Filling: Stir in the cornstarch slurry and increase the heat slightly until the mixture begins to simmer. Cook for another 2-3 minutes until the filling becomes thick and glossy. Once ready, transfer it to a small bowl or container and cool it in the fridge.
- Cream the Butter and Sugars: In a mixing bowl, beat together ½ cup vegan butter, ½ cup cane sugar, and ¼ cup brown sugar until fluffy, about 2 minutes, using an electric mixer.
- Incorporate the Wet Ingredients: Add the flax egg and 1 teaspoon vanilla bean paste to the bowl, mixing until well combined, roughly 30 seconds.
- Combine the Dry Ingredients: Gradually mix in 1 ½ cups all-purpose flour, 6 tablespoons ground graham crackers, ½ teaspoon baking powder, and ½ teaspoon salt until a thick dough forms.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to 1 hour. You can also chill it for up to 24 hours.
- Preheat and Prep: Preheat your oven to 350°F (175°C) about 10 minutes before finishing chilling the dough. Line a baking sheet with parchment paper.
- Scoop and Shape: Take the chilled dough and use a 2-tablespoon cookie scoop to portion out about 10-11 cookies. Roll each scoop into a ball, then roll in the reserved 2 tablespoons of sugar.
- Form the Cookies: Place the dough balls onto the prepared baking sheet, press them slightly flat with your palm, and create an indent in the center using your thumb. Spoon about 1 tablespoon of strawberry filling into each cookie’s center.
- Bake the Cookies: Make sure there’s at least 2 inches between cookies on the tray as they will spread. Bake for 13-15 minutes, until the edges are lightly golden and the centers feel set but still gooey.
- Cool and Shape: Allow the cookies to cool on the baking sheet for 5 minutes. While still warm, you can gently reshape any uneven edges with a spoon if desired, then transfer them to a wire rack to cool completely.
Storing & Reheating
To keep your Vegan Strawberry Pie Cookies fresh, store them at room temperature in an airtight container for about 2 days. For longer storage, move them to the refrigerator, where they will last up to a week. You can also freeze the cookies for up to 3 months; just make sure they are in a freezer-safe container or bag. To refresh them, simply reheat in the oven at 300°F (150°C) for about 5 minutes to restore their delightful softness.
Chef’s Helpful Tips
- Don’t Skip Chilling: Refrigerating the dough helps it firm up, preventing the cookies from spreading too much while baking.
- Use Fresh Ingredients: For the best flavor, always use fresh strawberries. Frozen berries can make the filling too watery.
- Control the Sweetness: Feel free to adjust the sugar in the filling based on your strawberry sweetness; less sugar can elevate the fruit’s natural tartness.
- Experiment with Flavors: Add a pinch of cinnamon to the cookie dough for a warm, cozy vibe or mix in a bit of shredded coconut for extra texture.
With this delightful recipe, you are set to discover the goodness of Vegan Strawberry Pie Cookies. They’re bound to evoke nostalgia and smiles. Don’t forget that these cookies can be enjoyed warm or cooled, straight out of the oven, or saved for later. Take some time to experiment with this recipe, adjusting ingredients to find your perfect cookie balance, and I hope you find as much joy in making and tasting them as I do!
Recipe FAQs
Can I use frozen strawberries for the filling?
While fresh strawberries yield the best flavor and texture, frozen strawberries can be used as well. Just ensure to thaw and drain them thoroughly to avoid excess moisture in the filling.
How can I make these cookies gluten-free?
Simply substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that the graham crackers you use are gluten-free as well.
What if I don’t have ground flaxseeds for the egg substitute?
If you don’t have ground flaxseeds, you can use 1 tablespoon of chia seeds mixed with 3 tablespoons of water in the same way, or use a store-bought egg replacement according to package instructions.
Can I prepare the dough ahead of time?
Absolutely! You can prepare the cookie dough and refrigerate it for up to 24 hours or freeze it for 1-2 months. Just be sure to let it soften slightly at room temperature for easier handling before baking.
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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 decadent and easy to make, featuring fresh strawberries and a delightful buttery crust. Perfect for a quick treat or dessert, they offer an irresistible flavor that everyone will enjoy.
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
- Begin by creating the cornstarch slurry. Mix cold water and cornstarch until a cloudy paste forms, then set aside.
- Chop the strawberries into small pieces and place them in a saucepan. Add sugar and lemon juice.
- Cook over low heat for 2-3 minutes until the sugar dissolves and the strawberries soften.
- Add the cornstarch slurry to the saucepan, stirring continuously and bringing the mixture to a simmer.
- Cook until the filling is thick and glossy, about 2-3 minutes.
- Remove from heat and transfer the filling to a bowl. Allow it to cool in the fridge while preparing the cookie dough.
Notes
For an extra touch, consider adding a pinch of cinnamon to the dough for flavor.
Ensure that the strawberries are fresh for the best taste and texture.
If the filling is too thick, you can add a little more water while cooking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
