Who’s bored of the same ole holiday cookies? Don’t even lie – I know a bunch of you are! And who else likes pie crust? Like, better than the actual pie filling? I can’t be the ONLY one, come on!! If a pie crust is made well, it’s flakey, buttery, slightly soft and crispy. It’s a delight. And I think I created the perfect crust during Thanksgiving for my Vegan Chocolate Pecan Pie, so I thought – why not make COOKIES out of this?! So that is exactly what I did.

Behold the first Vegan Pie Crust Cookies with Toasted Coconut and Dark Chocolate. Ok, ok – these may not be the FIRST pie crust cookies, but they are the first for me! These are so delectable, festive and may I mention – easy to make?! Yup! And this is great to make with the family all together! So many fun flavors and decorations you can do! If you don’t like Coconut and Chocolate, here are some variations you can do:

• Cardamom & Rose
• Cardamom & Orange
• Almond and Chocolate
• Peppermint Chocolate
• Sea Salt & Chocolate
• Honestly, anything.

Pie Crust Cookie Batter:

• 1 cup all purpose flour
• 4oz (1/2 standard block) vegan butter – cubed
• 2 tbsp sugar + more for garnishing
• pinch of kosher salt
• 1 tsp vanilla extract – chilled
• 1-2 tbsp ice cold water – only if necessary
• 2 tbsp Just Egg vegan egg substitute

Toasted Coconut:

• 1/2 fresh grated coconut
• 2 tbsp sugar

Chocolate Drizzle:

• 1/2 cup semi-sweet vegan chocolate chips
• 1/2 tsp coconut oil
• festive sprinkles for decorating (optional)

1. Butter: Cube the butter into 1/4-1/2 inch cubes. Place into a bowl and into the fridge for at least 30-60 minutes to chill completely. Keep the vanilla extract int he fridge too.

2. Pie Crust Dough: In a food processor, add in the flour, sugar, salt, butter and vanilla extract. Pulse until just combined. It should combine until the dough starts to form. It shouldn’t need water, BUT if it’s super crumbly, add in 1 tbsp of ice cold water and pulse. Flour a surface and place the dough from the food processor onto it. Form into a smooth dough, without over kneading. Wrap tightly in plastic wrap and place in the fridge for at least 2 hours – this is key!

3. Roll it out the dough out: Place the chilled dough on a floured surface and flour a rolling pin. Gently roll out the dough starting in the middle and rolling up and down. Flip the dough so it doesn’t stick to the surface. As the dough gets larger, use a spatula to flip the dough. Roll out until 1/8 inch thick. Using a paring knife, carve out any shape you’d like – I did leaves, because that’s the only thing I know (artistically challenged alrighttttt). Place the cookies on a parchment lined cookie sheet and back into the fridge for another 15 minutes.

4. Bake em up: Preheat the oven 350 degrees. Once the cookies have chilled, brush with egg wash and sprinkle each with some sugar. Bake for about 25 minutes or until tops are golden brown and bottoms are lightly browned. Remove and cool completely.

5. Garnishing: While the cookies are baking prepare the coconut and chocolate. Add the coconut to a medium non-stick skillet and place over medium-low flame. Begin to toast it and mix it around frequently. About 1 minute in, add in the 2 tbsp of sugar and toss. Toast for another 5 minutes or so until golden brown. Remove and cool. It will slightly crisp up. For the chocolate, place 1/2 cup in a microwave safe bowl, add in 1/2 tsp of coconut oil and microwave for 30 seconds. Stir and microwave for another 20-30 seconds and stir with a spatula until completely smooth. Pour into a piping bag and twist to close.

6. Decorate and serve: Cut a small tip off of the piping bag and drizzle onto each cookie. Top with toasted coconut and festive sprinkle. Allow the cookies to set for 10 minutes in the fridge before serving! Enjoy!