Vegan Strawberry Pie Cookies
Vegan Strawberry Pie Cookies offer a delightful twist on traditional treats, combining the sweet, juicy essence of strawberries with the comforting charm of cookies. These little gems are perfect for any occasion, whether you’re looking to satisfy a sweet craving after dinner or impress guests at a gathering. With each bite, you will experience a delightful blend of buttery cookie, tangy strawberry filling, and a hint of citrus that dances on your taste buds.
Table of Contents
When I first created these cookies, I was inspired by a summer picnic where fresh strawberries were in abundant supply. It didn’t take long for me to realize that the vibrant flavors would harmonize perfectly in cookie form. Unlike store-bought cookies, these Vegan Strawberry Pie Cookies embody freshness, are made with simple ingredients, and can easily be whipped up at home. Plus, they are healthier than many commercially available options and downright easy to make!
Why You’ll Love This Recipe
- Simple & Quick: You can prepare these cookies in under two hours, from start to finish, making them perfect for impromptu baking sessions.
- Irresistible Flavor: The combination of juicy strawberries, zesty lemon, and soft, buttery cookie assures a taste sensation.
- Eye-Catching Appeal: These cookies are not just tasty; they are visually appealing, with the fruity filling peeking through the cookie top.
- Flexible Serving: Ideal for dessert, a mid-afternoon snack, or even breakfast—a delightful treat any time of the day.
- Diet-Friendly Options: Completely vegan and made without dairy or eggs, these cookies fit many dietary needs.
Ingredients You’ll Need
- 3 tablespoons water: This combines with cornstarch to create a thickening agent for the filling.
- ½ tablespoon cornstarch: Essential for stabilizing the strawberry filling, providing that nice glossy texture.
- 1 cup chopped strawberries: Fresh strawberries are key! Feel free to replace them with raspberries or blueberries if you prefer.
- 2 tablespoons cane sugar: This helps to sweeten the strawberries and enhance their natural flavors.
- 1 tablespoon fresh lemon juice: Adds brightness and balances the sweetness of the strawberries; bottled lemon juice works but fresh is best!
- ½ cup vegan butter: A crucial base for the cookie dough. Look for brands that melt seamlessly without any settling flavors.
- ½ cup + 2 tablespoons cane sugar: The main sweetener for the cookie dough and added crunch for rolling before baking.
- ¼ cup brown sugar: Adds moisture and a rich, caramel-like flavor.
- 1 flax egg: Combine 1 tablespoon of ground flaxseed with 3 tablespoons of water; this acts as an egg substitute for binding.
- 1 teaspoon vanilla bean paste or vanilla extract: Provides warmth and deep flavor to the cookie dough.
- 1 ½ cups all-purpose flour: The cornerstone of any cookie dough; whole wheat flour can be swapped but will alter texture.
- 6 tablespoons ground graham crackers: Gives a nod to the classic pie crust; can substitute with crushed oats for a gluten-free version.
- ½ teaspoon baking powder: Ensures the cookies rise slightly and remain tender.
- ½ teaspoon salt: Enhances the flavors all around, providing balance to sweetness.
How to Make Vegan Strawberry Pie Cookies
- Make the Cornstarch Slurry: In a small bowl, mix 3 tablespoons of cold water with ½ tablespoon of cornstarch until it forms a cloudy paste. Set aside.
- Prepare the Strawberry Filling: Chop 1 cup of strawberries and add them to a saucepan with 2 tablespoons of cane sugar and 1 tablespoon of 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 to a gentle simmer. Cook for an additional 2-3 minutes until the mixture thickens and becomes glossy. Remove from heat and pour it into a small bowl to cool in the fridge.
- Cream Butter and Sugar: In a mixing bowl, combine ½ cup of vegan butter, ½ cup cane sugar, and ¼ cup brown sugar. Use an electric mixer to cream everything together until fluffy, about 2 minutes.
- Incorporate the Flax Egg: Add the prepared flax egg and 1 teaspoon of vanilla bean paste (or extract) to the butter mixture and mix until combined, about 30 seconds.
- Form the Dough: Gradually add 1 ½ cups of all-purpose flour, 6 tablespoons of ground graham crackers, ½ teaspoon baking powder, and ½ teaspoon salt to the bowl. Mix well until a thick cookie dough forms.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour. If you want to prepare it ahead, it can stay chilled for up to 24 hours.
- Preheat Oven: About 10 minutes before you’re ready to bake, preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
- Shape and Roll Cookies: Once the dough is ready, use a 2-tablespoon cookie scoop to portion out 10-11 cookies. Roll each dough ball in your palms and then roll in the 2 tablespoons of sugar you set aside.
- Indent the Cookies: Place the cookie dough balls on the baking sheet, ensuring they’re spaced at least 2 inches apart. Use your thumb to create a deep indent in the center of each cookie.
- Fill the Cookies: Spoon approximately 1 tablespoon of the cooled strawberry filling into the indent of each cookie.
- Bake: Bake in the preheated oven for 13-15 minutes, until the edges are baked but the centers remain soft and gooey.
- Cool Down: After removing the cookies from the oven, let them cool on the baking sheet for about 5 minutes. You can reshape them while still warm, if necessary.
- Transfer: Move the cookies onto a wire rack to continue cooling fully.
Storing & Reheating
Store your Vegan Strawberry Pie Cookies at room temperature in an airtight container for up to 5 days. For longer storage, refrigerate them for about a week. You can also freeze them for up to 3 months; just ensure they are wrapped individually or in a freezer-safe container. To enjoy them warm, reheat in a microwave for about 10-15 seconds, but do note that the cookie’s soft texture might slightly change.
Chef’s Helpful Tips
- Watch the Dough: Ensure you don’t overmix the cookie dough; that way, they stay soft and tender.
- Chill Time Matters: Chilling the dough is crucial—this helps your cookies to maintain their shape and not spread too much while baking.
- Use Room Temperature Ingredients: Soft, room-temperature butter blends better with sugar, making it easier to achieve fluffy cookies.
- Experiment with Fillings: Don’t hesitate to try other fruits or even different jam for the filling to switch things up.
- Perfect Size: If your cookies seem too big or small, adjust the size of your cookie scoop to your preference—just be mindful of adjusting baking time as needed.
What a treat these Vegan Strawberry Pie Cookies are! Their sweet softness wrapped around glorious strawberry goo is something to savor. With such simple yet delectable ingredients, I encourage you to grab some fresh strawberries and give this recipe a try. You’ll find that they make the perfect companion for any occasion or just a delightful indulgence to enjoy at home.
Recipe FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! If fresh strawberries are not available, frozen strawberries work perfectly fine. Just make sure to thaw them and drain any excess liquid before cooking. You may need to adjust the amount of sugar, as frozen strawberries can be a bit sweeter.
Can I make these cookies gluten-free?
Yes! For gluten-free Vegan Strawberry Pie Cookies, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure the blend you choose contains xanthan gum for the best texture and rise.
How can I enhance the flavor of the strawberry filling?
Feel free to add a pinch of cinnamon or vanilla extract to the strawberry filling for an added depth of flavor. This can complement the sweetness of the strawberries beautifully.
Why is my filling runny?
If your filling turns out too runny, it could be due to the strawberries releasing too much juice. Next time, consider cooking the strawberries longer to reduce excess moisture, or increase the cornstarch slightly, ensuring it thickens adequately.
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📖 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 feature luscious strawberry filling and a delightful cookie base. Perfect for dessert lovers seeking a sweet, homemade treat, they’re made with fresh ingredients for an unforgettable flavor.
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
- Make the cornstarch slurry by mixing water and cornstarch until a paste forms. Set aside.
- Chop strawberries and add to a saucepan with sugar and lemon juice.
- Stir and 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 mixture thickens and becomes glossy (about 2-3 minutes).
- Remove from heat and cool in the fridge while preparing cookie dough.
Notes
The cornstarch slurry is crucial for thickening the strawberry filling.
Refrigerate the strawberry filling to enhance the flavor and consistency.
Ensure the vegan butter is softened for easy mixing with the sugars.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
