Conversation was irrelevant. Only (dairy free cookie) pie mattered. – Richelle Mead
These dairy free Cookie Strawberry Mini Pies were actually intended to be homemade Pop-Tarts, but I changed my mind midway through the process. These cookies can be any flavor you’d like – I just had strawberry preserves on hand! I was thinking these cookies would make for an awesome peanut butter and jelly cookie, too. Uncrustables vibes. (If you know, you know.)
I used store-bought pie crust and I would suggest you do the same as long as you read the ingredient label. And make sure you purchase PIE dough, not PIZZA dough. Big big big diff.
Finally, I used the lid of a mason jar to shape my dairy free mini pie cookies. Feel free to use whatever you have on hand; a cup or mug could work well, too! Or a heart-shaped cookie cutter if you’re looking to ~impress~.
As usual, follow me on insta here if you’d like to see more pics of my hand holding various foods.
- Preheat oven to 400F. Line a cookie sheet with parchment paper.
- Cut the pie crusts into circles using a mason jar or cup. Make sure there's an even number.
- Spread a little water around the edges of each cookie and layer the plain circle on top of the preserves. Press each edge in with a fork to seal it and make it #fancy.
- Bake for 10 minutes. Sprinkle with powdered sugar and serve as dessert, or dip in peanut butter for a wacky PB&J.