Description
These Vegan Strawberry Pie Cookies are bursting with flavor from fresh strawberries and a hint of lemon. They are easy to prepare and perfect for satisfying your sweet cravings with a homemade touch.
Ingredients
Scale
- 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 combining cold water and cornstarch until a cloudy paste forms. Set aside.
- Chop the strawberries into small pieces and combine with sugar and lemon juice in a saucepan.
- Cook the mixture on low heat for 2-3 minutes until the sugar dissolves and the strawberries soften slightly.
- Add the cornstarch slurry to the saucepan, stir, and bring the mixture to a gentle simmer.
- Continue cooking until the filling thickens and becomes glossy, about 2-3 minutes.
- Remove from heat and transfer the strawberry filling to a bowl. Let it cool in the fridge while preparing the cookie dough.
Notes
Allow the strawberry filling to cool completely before adding to the cookie dough to prevent it from melting the butter.
For an extra sweet touch, sprinkle some powdered sugar on top before serving.
These cookies can be stored in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg