Vegan Strawberry Cookies Recipe

4.75 from 4 votes

These vegan strawberry cookies are soft, chewy, and delicious. They're perfect for Valentine's Day.

Prep Time15

Cook Time18

Chilling time30

Total Time1 3

Course: Dessert

Cuisine: American

Diet: Vegan

Servings:

Calories: 124.7kcal

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 creamy 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 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.

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