These Vegan Strawberry Pie Cookies are filled with a gooey homemade strawberry jam inside a graham cracker cookie! They're soft, chewy, and the perfect Summer cookie.
A few years ago, I started making pie cookies, and you have all LOVED them! What started with Apple Pie Cookies has turned into a whole series filled with Pecan Pie Cookies, Pumpkin Pie Cookies, Blueberry Pie Cookies, and Peach Pie Cookies.
These vegan strawberry cookies are the newest to join the lineup and are so soft, chewy, and filled with a gooey strawberry jam!
Ingredients:
Ingredient & substitution notes:
- Strawberries: I prefer using fresh strawberries for this recipe, but frozen also works!
- Graham crackers: To keep this recipe vegan, make sure to buy ones without honey in them. Otherwise, any brand works!
- Vegan butter: I prefer Country Crock olive oil sticks, Earth Balance, or Trader Joe's vegan butter for these cookies.
- Cornstarch slurry: This is a mix of cornstarch and water that helps make the strawberry filling thick and gooey.
- You can substitute arrowroot flour for similar results.
- Flax egg: Acts as the vegan egg replacement in the recipe.
- You can substitute ground flaxseed for chia seeds for similar results, but the chia seeds are more noticeable.
How to make strawberry pie cookies
Make the strawberry jam:
First, remove the tops from your strawberries and chop them up into bite-sized pieces. Then, add them to a saucepan with the sugar and lemon juice and cook over low heat for a few minutes.
Once the strawberries have softened, add in the cornstarch slurry, bring the mixture to a simmer, and cook for another 2-3 minutes until it becomes thick and gooey.
Set in the fridge to cool while you make the cookie dough.
Make the cookie dough:
This cookie dough uses the same base recipe from my Blueberry Pie Cookies, but with the addition of graham crackers for a fun twist!
First, cream together the vegan butter and sugar. Then, mix in the flax egg and vanilla. After that, add in the dry ingredients and mix into a thick dough.
Place the dough in the fridge for 30 minutes to 1 hour to chill.
Scoop, Shape, & fill the cookies:
Use a cookie dough to scoop 10 cookie dough balls out and shape them into balls. Then, roll each ball in a bowl with the 2 Tablespoons of remaining sugar.
This gives the cookies crackly edges and helps to prevent them from spreading too much while baking.
Next, add the cookie dough balls to a parchment-lined baking tray.
Use your thumb to press into the center of each cookie and use your fingers to make a larger indent in the center of each cookie dough ball.
Add about 1 Tablespoon of the cooked strawberry pie filling to the cookies. You want to make sure the filling isn't overflowing, but that there is enough in each cookie as pictured below.
Bake & enjoy!
Finally, bake the vegan strawberry cookies at 350F for 13-15 minutes until they are baked through. They will initially be pretty soft but will firm up as they cool.
This is also the perfect time to use a spoon or round biscuit cutter to form the cookies into perfect circles.
Move the cookies to a baking rack to continue cooling. Once cooled, serve & enjoy!
FAQ & Tips:
Can I make these strawberry cookies gluten-free?
Yes! Just make sure to substitute the all-purpose flour for a gluten-free all-purpose flour like Bob's Red Mill GF flour. Other alternatives, like coconut flour or almond flour, will NOT work in this recipe
How do I store strawberry pie cookies?
Cookies can be stored in a closed container in the fridge for 48 hours or in the freezer for up to 1 month.
After 48 hours in the fridge, the cookie bottoms can get soggy so storing them in the freezer is best.
Cookie troubleshooting:
Cookies spread too much: This is usually due to adding an incorrect amount of flour, which is why I always recommend measuring cookies in grams.
The other causes could be not chilling your dough long enough, old/expired baking powder, using vegan butter from a tub, as it contains more moisture, using more sugar than the recipe calls for, or using the incorrect oven temperature (if it's too low, cookies spread more).
Cookies didn't spread enough: This is almost always due to using too much flour- another reason I recommend measuring flour in grams and using a digital scale!
Other reasons could be not using the correct amount of water in your flax egg or reducing the sugar/butter that is called for in this recipe, as both of those add moisture to the dough.
I can't wait for you to try these soft & chewy Strawberry Pie Cookies! They are truly the perfect vegan strawberry dessert to enjoy all Summer long. Enjoy!
-TSG
More vegan pie cookies you will love:
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Strawberry Pie Cookies
Ingredients
Strawberry Filling:
- 3 Tablespoons water
- ½ Tablespoon cornstarch
- 1 cup chopped strawberries
- 2 Tablespoons cane sugar
- 1 Tablespoon fresh lemon juice
Graham Cracker Cookies:
- ½ cup vegan butter
- ½ cup + 2 Tablespoons cane sugar ( ½ cup for dough, 2 tablespoon for rolling before baking)
- ¼ cup brown sugar
- 1 flax egg 1 Tablespoon (8 grams) 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 strawberry pie filling:
- First, make the cornstarch slurry by mixing together the cold water and cornstarch until a cloudy paste forms. Set aside.
- Cut the strawberries into small bite-sized pieces and add to a saucepan with the sugar and lemon juice.
- Stir together and cook over low heat for 2-3 minutes until the sugar has dissolved and strawberries begin to soften.
- Then, add in the cornstarch slurry, stir, and bring to a simmer.
- Once simmering, continue cooking until the mixture becomes thick and glossy (about 2-3 minutes).
- Remove the strawberry filling from the heat and pour it into a small bowl or container. Store it in the fridge to cool while you make the cookie dough.
Make the cookie dough:
- Add the room-temperature vegan butter, ½ cup of white sugar, and brown sugar to a mixing bowl. Then, use an electric mixer to cream the butter and sugar together until fluffy (about 2 minutes).
- Next, add the flax egg and vanilla bean paste to the bowl and mix with the butter and sugar for about 30 seconds.
- Add the all-purpose flour, ground graham crackers, baking powder, and salt to the bowl. Make sure to add the flour first and then add the other ingredients on top. Mix everything together with the electric mixer until a thick cookie dough forms.
- Cover the bowl of dough with plastic wrap and refrigerate for 30 minutes- 1 hour. The dough can also be refrigerated for up to 24 hours.
Assemble & bake the cookies:
- About 10 minutes before removing the dough from the fridge, preheat the oven to 350F and line a baking tray with parchment paper.
- Remove the dough from the fridge and use a 2 Tablespoon cookie scoop to scoop out 10-11 evenly-sized cookies. Roll each cookie dough ball between your palms to form a round ball. Then, roll each ball in a bowl with the 2 tablespoon of sugar that was set aside so that each dough ball is coated in sugar.
- Place the cookie dough balls onto the baking sheet. Then, slightly press each dough ball down with your palm.
- Use your thumb to make an indent in the center of each cookie and then use your fingers to spread the dough out and make the indent larger. Then, spoon about 1 Tablespoon of the cooled strawberry pie filling into the indented center of each cookie.
- Once filled, make sure the cookies are at least 2 inches apart on the baking tray, as they will spread while baking. Then, add the tray to the oven and bake the cookies for 13-15 minutes until the edges are crisp and the centers are set but still gooey.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. While the cookies are still warm, use a spoon to gently shape the cookies into perfectly round circles if desired.
- Then, move the cookies to a wire rack to continue cooling. Once cooled, serve & enjoy!
Notes
- Please see blog post for substitution ideas and recipe tips.
- Leftover cookies can be stored in a closed container in the freezer for up to 1 month or in the fridge for 3-4 days.
- Cookies cannot be stored at room temperature because of the fruit filling.
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