Vegan Strawberry Cookies

These vegan strawberry cookies are soft, chewy, and delicious. They’re perfect for Valentine’s Day or in the warmer months during strawberry season. These cookies don’t contain any red dye or artificial colors but still have that festive, Valentine’s Day look.

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.

Three cookies on a plate with some strawberry halves.

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 them

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.

Ingredients for strawberry cookies in a food processor.

Blend until smooth.

A blended pink wet mixture in a food processor.

Transfer the blended strawberry mixture to the bowl with the whole wheat flour and baking powder, then stir until the ingredients are thoroughly combined.

Strawberry cookie dough in a glass mixing bowl.

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).

Strawberry dough balls on a sheet pan lined with parchment paper.

Use your fingers to flatten the cookie dough balls into circle shapes.

Raw strawberry cookies on a sheet pan lined with parchment paper.

Bake at 350 degrees Fahrenheit for 18 minutes, then let the cookies cool to room temperature before removing from the pan and serving.

Freshly baked pink cookies on a sheet pan lined with parchment paper.

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.

Three cookies drizzled with pink and white chocolate.

Transfer the cookies to the fridge to let the chocolate harden for at least 30 minutes before serving.

Storage and freezing

Store these cookies in an airtight container in the fridge for up to three days or freeze them for up to six months.

Cookies and strawberries on a white plate.

More vegan strawberry recipes to try

Three cookies on a plate with some strawberry halves.
5 from 3 votes
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Vegan Strawberry Cookies

These vegan strawberry cookies are soft, chewy, and delicious. They're perfect for Valentine's Day or in the warmer months during strawberry season. These nutrient-dense cookies don't contain red dye or artificial colors.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 18 minutes
Chilling time 30 minutes
Total Time 1 hour 3 minutes
Servings 12
Calories 124.7kcal

Equipment

  • Blender or food processor
  • Sheet pan
  • Parchment paper

Ingredients

  • 1 cup fresh strawberries
  • 1 cup whole wheat flour (or substitute all purpose flour)
  • 1/2 cup coconut sugar
  • 1/2 cup smooth almond butter (with no added sugar)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Optional toppings: 1/2 cup of melted vegan white chocolate and 2 teaspoons of freeze-dried strawberry powder.

Instructions

  • Add the whole wheat flour and baking powder to a mixing bowl, then mix well.
  • Add the strawberries, coconut sugar, almond butter, vanilla extract, and 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 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 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

Store these cookies in an airtight container in the fridge for up to three days or freeze them for up to six months.

Nutrition

Serving: 1Cookie | Calories: 124.7kcal | Carbohydrates: 16g | Protein: 3.6g | Fat: 6.1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 3.4g | Sodium: 97.9mg | Potassium: 133.1mg | Fiber: 2.4g | Sugar: 5.5g | Vitamin A: 2.4IU | Vitamin C: 7.1mg | Calcium: 61.1mg | Iron: 0.8mg
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