Hey there, fellow food lovers! Today I’m beyond excited to share a recipe that’s close to my heart: Vegan Cherry Pie Stuffed Cookies. These little gems combine the cozy comfort of a soft, chewy cookie with the irresistible tanginess of cherry pie filling. Imagine the joy of biting into a warm cookie and finding a sweet, fruity surprise inside—it’s pure bliss in every bite! They’re vegan, easy to whip up, and perfect for satisfying your dessert cravings without any guilt.
I first dreamed up this recipe right around this time of last year, when I was craving something sweet but wanted to keep it plant-based for my vegan pals. I’d just picked up a jar of cherry preserves from a local market, and the idea hit me: why not stuff that vibrant, ruby-red goodness into a cookie? After a few test batches (and a lot of taste-testing!), these cookies became an instant favorite in my kitchen. My friends couldn’t stop raving about them at our last game night, and I knew I had to share the love with you all.
Why should you make these? They’re a fun twist on two classic desserts, making them a standout treat for any occasion—think spring picnics, cozy movie nights, or even just a solo indulgence. Plus, they’re beginner-friendly and endlessly customizable. Whether you’re a seasoned baker or just starting out, these cookies will bring a smile to your face and a burst of flavor to your day.
Ingredients
Here’s what you’ll need to make 12 delicious Vegan Cherry Pie Stuffed Cookies. Grab your measuring cups and let’s get started!
- For the cookie dough:
- 1 cup (2 sticks) vegan butter, softened
Role: This gives the cookies their rich, tender texture.
Tip: I love using Earth Balance for its creamy consistency—find it in most grocery stores! - ¾ cup light brown sugar, packed
Role: Adds a warm, molasses-like sweetness that makes these cookies irresistible. - ½ cup granulated sugar
Role: Helps create those crisp edges we all love in a cookie. - 2 tablespoons ground flaxseed + 6 tablespoons water (flax eggs)
Role: Acts as a vegan egg substitute to bind everything together.
Tip: Mix this first and let it sit—it’ll thicken up nicely! - 2 teaspoons vanilla extract
Role: Brings a cozy, aromatic depth to the dough. - 2 ½ cups all-purpose flour
Role: The foundation of the dough, giving it structure.
Tip: Spoon and level your flour to avoid a dense cookie. - 1 teaspoon baking soda
Role: Helps the cookies puff up and stay soft. - ½ teaspoon salt
Role: Balances the sweetness and enhances every flavor.
- 1 cup (2 sticks) vegan butter, softened
- For the filling:
- ½ cup cherry preserves (vegan-friendly)
Role: The star of the show, delivering that juicy, pie-like burst.
Tip: Check the label for no gelatin—look for all-fruit options at health food stores or farmers’ markets.
- ½ cup cherry preserves (vegan-friendly)
- Optional glaze:
- 1 cup powdered sugar
- 2-3 tablespoons plant-based milk (e.g., almond or oat)
- ½ teaspoon vanilla extract
Role: Adds a sweet, glossy finish that’s totally optional but oh-so-pretty.
Instructions
Ready to bake? These 6 steps will guide you to cookie perfection. We’re aiming for 400-600 words here, so I’ll pack in all the details you need!
- Prep the flax eggs and oven
Start by making your flax eggs: in a small bowl, stir together 2 tablespoons ground flaxseed and 6 tablespoons water. Let it sit for 5-10 minutes until it’s thick and gel-like—perfect for binding our dough. Meanwhile, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This keeps the cookies from sticking and makes cleanup a breeze. Visual cue: The flax mixture should look sticky, like a raw egg. - Mix the cookie dough
In a large bowl, use a hand mixer to cream together 1 cup softened vegan butter, ¾ cup brown sugar, and ½ cup granulated sugar. Beat on medium speed for about 2 minutes until it’s light and fluffy—think soft peaks, not stiff ones. Add the flax eggs and 2 teaspoons vanilla extract, then mix for another minute. In a separate bowl, whisk 2 ½ cups flour, 1 teaspoon baking soda, and ½ teaspoon salt. Slowly add the dry mix to the wet, blending on low until just combined. Texture cue: The dough should be soft and slightly tacky but not wet. - Stuff the cookies
Scoop out about 2 tablespoons of dough and flatten it into a disc in your palm—aim for a 3-inch circle. Spoon 1 teaspoon of cherry preserves into the center. Gently fold the dough edges over the filling, pinching to seal it into a ball. If it tears, patch it with a tiny bit of dough. Repeat until you’ve used all the dough. Tip: Pop the stuffed cookies in the fridge for 10-15 minutes to firm up—this helps prevent leaks. - Bake to perfection
Place the dough balls on your lined baking sheets, about 2 inches apart—they’ll spread a bit. Bake for 12-14 minutes, until the edges are golden but the centers still look soft. Don’t overbake; they’ll firm up as they cool. Visual cue: Look for a slight puff and a matte finish on top. - Cool them down
Let the cookies rest on the baking sheet for 5 minutes—this helps them set without breaking. Then, transfer them to a wire rack to cool completely. Patience is key here; the filling will be hot! Tip: Sneak a warm one if you can’t resist, but use a napkin—it might get messy. - Add the glaze (optional)
For a fancy touch, whisk 1 cup powdered sugar, 2-3 tablespoons plant-based milk, and ½ teaspoon vanilla extract in a small bowl until smooth. Drizzle it over the cooled cookies with a spoon or dip the tops for a full coating. Texture cue: The glaze should be thick enough to drizzle but not runny—adjust milk as needed.
Vegan Cherry Pie Stuffed Cookies
Equipment
- Saucepan
- Mixer (optional)
- Baking Sheet
- Wire rack
- Parchment Paper (optional)
Ingredients
- as needed Vegan Butter Provides richness and texture. Choose a good quality brand.
- as needed Sugar Sweetens the cookies and filling. Adjust to your taste.
- as needed Flour Provides structure to the cookies. All-purpose flour works well.
- as needed Plant-Based Milk Adds moisture to the dough. Use your favorite type.
- 1-2 teaspoons Vanilla Extract Enhances the flavor of the cookies.
- as needed Cherries Fresh or frozen cherries work. Frozen cherries should be thawed.
- 2-3 tablespoons Cornstarch Thickens the cherry pie filling. Mix with water before adding to prevent lumps.
- as needed Spices (optional) Cinnamon and allspice complement the cherries. Add to taste.
Instructions
- Make the vegan cherry pie filling: Combine cherries, sugar, cornstarch (mixed with water), and spices. Cook until thickened, then cool completely.
- Make the cookie dough: Cream together vegan butter and sugar. Gradually add flour, then plant-based milk until the dough is soft and easy to roll.
- Add vanilla extract to the cookie dough.
- Roll the dough into 1-inch balls. Make an indentation in each ball, add a teaspoon of cooled cherry filling, and cover the filling completely.
- Place cookies onto a lightly greased or parchment-lined baking sheet. Leave space between cookies.
- Preheat oven to 375°F (190°C). Bake for 10-12 minutes, or until edges are golden brown and centers are slightly soft.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Tips/Notes
Here are 4 handy tips to make your baking adventure a success:
- Substitutions:
Not into cherries? Try raspberry or apricot preserves instead. For gluten-free folks, swap the flour with a 1:1 gluten-free baking blend—it works like a charm. - Storage:
Keep these cookies in an airtight container at room temp for up to 3 days. Want to save some for later? Freeze them individually wrapped in plastic wrap, then store in a freezer bag for up to 3 months. Thaw and enjoy whenever the craving hits! - Troubleshooting:
Dough too sticky? Chill it for 15 minutes before shaping. If the filling oozes out during baking, double-check your seals and chill the dough balls next time. - Flavor twist:
Add a pinch of cinnamon to the dough or a drop of almond extract for a subtle, nutty vibe that pairs beautifully with cherries.
These pointers will help you tweak the recipe to your liking and avoid any hiccups along the way.
Nutritional Info
This recipe yields 12 generous cookies—plenty to share (or not!). Here’s the rundown:
- Prep time: 20 minutes
- Cook time: 12-14 minutes
- Total time: About 35 minutes (plus optional chilling and cooling)
- Dietary notes:
Fully vegan and oh-so-delicious. For a gluten-free version, use a 1:1 gluten-free flour blend. - Calories:
Roughly 250-300 calories per cookie with the glaze, depending on size. Skip the glaze for a lighter treat, or go all in for maximum yum!
This info helps you plan your baking session and share dietary details with friends or family. It’s all about making it work for you!
Conclusion
These Vegan Cherry Pie Stuffed Cookies are the kind of treat that makes you want to dance around the kitchen. The combo of a chewy cookie shell and that sweet-tart cherry center is pure magic—perfect for brightening up a March day or any time you need a pick-me-up. They’re simple enough for a weeknight bake yet special enough to impress at a gathering. I love how they bring people together, vegan or not!