These vegan strawberry cookies are soft, chewy, and delicious. They’re perfect for Valentine’s Day or in the warmer months during strawberry season. Give them a try if you’re looking for plant-based cookie recipes, like these vegan carrot cake cookies, which are another great option.
Ingredients and Substitutions
Fresh strawberries work best in this recipe, but you can substitute frozen strawberries if you prefer. If using frozen strawberries, you may need to add a small amount of extra flour if the dough is too wet to easily roll into balls.
I sweetened these cookies with coconut sugar. I like using coconut sugar in baked goods because it might have a slightly lower glycemic index than regular white table sugar.
Almond butter adds richness to these plant-based strawberry cookies and gives them a nice, chewy texture. Be sure to use smooth almond butter with no added sugar. Or for a nut-free version of these cookies you can substitute pumpkin seed butter, sunflower seed butter, or 1/4 cup of either coconut oil or olive oil.
Vanilla extract complements the strawberries in these cookies. Be sure to use pure vanilla extract as opposed to artificial vanilla flavoring if possible.
How to Make Vegan Strawberry Cookies
Start by adding the whole wheat flour and baking powder to a mixing bowl, then mix well. Next you’ll add the strawberries, coconut sugar, almond butter, vanilla extract, and salt to a food processor or blender.
Blend until smooth.
Transfer the blended strawberry mixture to the bowl with the whole wheat flour and baking powder, then stir until the ingredients are thoroughly combined.
Chill the cookie dough for 30 minutes. When the dough is finished chilling, preheat the oven to 350 degrees Fahrenheit.
Roll the dough into 12 evenly sized balls and place them on a sheet pan lined with parchment paper (the dough will be sticky so either wear kitchen gloves or wet your hands with cold water as needed to prevent sticking).
Use your fingers to flatten the cookie dough balls into circle shapes.
Bake at 350 degrees Fahrenheit for 18 minutes, then let the cookies cool to room temperature before removing from the pan and serving.
Optional Topping
Once the cookies have cooled, melt 1/2 cup of vegan white chocolate, then divide it into two bowls. Add about two teaspoons of freeze-dried strawberry powder to one of the bowls (use more strawberry powder for a darker pink color and less if you prefer a lighter pink color), then mix well. Drizzle some of the plain melted white chocolate on top of the cookies, followed by some of the pink colored chocolate.
Transfer the cookies to the fridge to let the chocolate harden for at least 30 minutes before serving.
Vegan Strawberry Cookies Recipe
Equipment
- Blender or food processor
- Sheet pan
- Parchment paper
Ingredients
- 1 cup whole wheat flour (or substitute all purpose flour)
- 1 teaspoon baking powder
- 1 cup fresh strawberries
- 1/2 cup coconut sugar
- 1/2 cup smooth almond butter (with no added sugar)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1/2 cup vegan white chocolate (optional)
- 2 teaspoons freeze-dried strawberry powder (optional)
Instructions
- Add 1 cup whole wheat flour and 1 teaspoon baking powder to a mixing bowl, then mix well.
- Add 1 cup fresh strawberries, 1/2 cup coconut sugar, 1/2 cup smooth almond butter, 1 teaspoon pure vanilla extract, and 1/4 teaspoon salt to a food processor or blender, then blend until smooth.
- Transfer the blended strawberry mixture to the bowl with the whole wheat flour and baking powder, then stir until the ingredients are thoroughly combined.
- Chill the cookie dough for 30 minutes.
- When the dough is finished chilling, preheat the oven to 350 degrees Fahrenheit.
- Roll the dough into 12 evenly sized balls and place them on a sheet pan lined with parchment paper (the dough will be sticky so either wear kitchen gloves or wet your hands with cold water as needed to prevent sticking).
- Use your fingers to flatten the cookie dough balls into circle shapes.
- Bake at 350 degrees Fahrenheit for 18 minutes.
- Let the cookies cool to room temperature before removing from the pan and serving.
- Optional steps: Once the cookies have cooled, melt 1/2 cup vegan white chocolate, then divide it into two bowls. Add about 2 teaspoons freeze-dried strawberry powder to one of the bowls (use more strawberry powder for a darker pink color and less if you prefer a lighter pink color). Then drizzle some of the plain melted white chocolate on top of the cookies, followed by some of the pink colored chocolate. Transfer the cookies to the fridge to let the chocolate harden for at least 30 minutes before serving.
Notes
Nutrition
Another Vegan Strawberry Recipe to Try
- These chocolate filled strawberries are quick and easy to make.
Pretty dang good! I’m on a very restricted diet, so I subbed in oat flour, coconut sugar, and coconut oil, and had to leave out the chocolate, though I can imagine how good that would have been! I did struggle a bit with getting the right size for the cookies. Looks like they should be about 1 1/4 tbsp in size, I think.
Thank you for the helpful feedback! I’m glad you enjoyed the cookies!