These Vegan Strawberry Cookies are so soft, chewy, and bursting with sweet strawberry flavor! They are made with fresh strawberries, jam, and a few simple ingredients. Easily bake a batch of these lovely pink treats for everyone to love!
These fruity cookies are perfect for Mother's Day, Valentine’s, baby showers, birthday parties, cookie exchanges, during the summer, or any time for that strawberry lover in your life!
Of course, you can skip the pink food color for a beautiful golden brown cookie with pops of red fruit throughout!
Feel free to change them up by adding white chocolate chips, dark chocolate chunks, pecans, or Cream Cheese Frosting.
No eggs are needed as the strawberry jam and cornstarch hold these cookies together.
In fact, I consider the jam to be my key ingredient in this tasty dessert! In addition to being an egg substitute, it adds moisture and an irresistible flavor.
Although not necessary, you can intensify the strawberry flavor here by adding in bits of crushed freeze dried strawberries or strawberry extract.
I must say that strawberries are my fruit. Just one bite of a juicy ripe strawberry reminds me of how beautiful our earth is. I think my love started in the wild strawberry fields in Germany from my toddler years. So I just had to figure out a way to successfully bake them into sugary cookies. What’s your fruit?
Reasons To Love This Recipe
- Easy to whip up
- Full of fresh berries
- No eggs and dairy-free
- Just a few simple ingredients
Ingredients and Substitutions
- Strawberries - Finely chopped fresh strawberries are folded into the cookie dough.
- Vegan Butter - Salted vegan butter adds fat and moisture. Add ¼ teaspoon of salt if yours is unsalted.
- Sugar - Cane and brown sugar are both great in these cookies.
- Jam - Strawberry jam is added for extra fruity flavor, added moisture, and to help bind the ingredients together during the baking process.
- Plant Milk - Just a tiny bit of any type of plant milk helps thin the dough out as well as lend some moisture.
- Vanilla - A little vanilla extract adds a warm flavor.
- Food Color - This ingredient is totally optional! You can add pink color, a touch of red to make them pinkish, or leave it out for a golden brown treat. Be sure to check that it’s truly vegan as some food dyes are not.
- Flour - All-purpose flour is best for these cookies.
- Cornstarch - Cornstarch is a game-changer in cookies. It not only helps hold them together as well as increases the chewy and soft factors.
- Baking Soda - We use baking soda for some aeration and spread.
How to Make Vegan Strawberry Cookies
Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.
Let the vegan butter and plant based milk start to come to room temperature.
Finely chop the strawberries and then blot them with a lint-free kitchen towel. Leave them on the towel for now while working with the other ingredients.
Mix the vegan butter and sugars together until it’s smooth and creamy.
Pour in the strawberry jam, plant milk, vanilla extract, and food coloring. Mix them in.
In a separate bowl, combine the flour, cornstarch, and baking soda. Stir the strawberries into this dry mixture.
Fold all of the ingredients together and then chill the dough for about 30 minutes.
Line two large cookie sheets and preheat the oven a few minutes before you take the dough out of the refrigerator.
Scoop out small portions of dough and place them on the baking trays.
Bake the cookies for about 10 minutes. Keep a close watch on them and take them out of the oven the moment you see any golden brown hues.
They will continue to cook and firm up as they cool down.
Tips For Success
- Room temperature vegan butter and plant milk blend into the dough easier than when chilled.
- Blotting the strawberries and coating them with the flour mixture keeps the cookies from becoming soggy.
- Measure the flour by spooning it into your measuring cup and then level it off to prevent adding too much.
- Chilling the dough helps to intensify the flavor, makes them chewier, and prevents them from spreading too wide in the oven.
- Take the vegan strawberry cookies out of the oven the moment you see any golden brown coloring on them. They will seem underdone, but they will continue to cook and firm up as they cool down.
Recipe Variation Ideas
- Add strawberry extract for a stronger fruit flavor.
- Mix in crushed freeze dried strawberries for even more bursts of fruit.
- Fold in vegan white chocolate chips, dark chocolate chunks, or nuts.
- Roll the cookie dough balls into cane sugar to make strawberry sugar cookies.
- Top the baked cookies with your favorite frosting or a simple powdered sugar glaze.
- Enjoy a cookie sandwich by placing a scoop of vegan vanilla ice cream between two cookies.
No-Waste Idea
Have lots of strawberries? You can make Vegan Strawberry Cobbler and Vegan Strawberry Mousse with them!
Storage & Reheating
Separate leftover baked cookies with parchment paper and store them in the refrigerator for 5 days or in the freezer for 3 months. Enjoy them cold or reheat them for 15 seconds in the microwave.
More Vegan Cookies To Try
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Vegan Strawberry Cookies
Ingredients
- ¼ cup strawberries, finely chopped
- 5 tablespoon vegan butter, salted, softened
- ¼ cup cane sugar
- 2 tablespoon brown sugar
- 2 tablespoon strawberry jam
- 1 ½ tablespoon plant milk
- ½ teaspoon vanilla extract
- ¼ teaspoon optional pink food color, or ⅛ teaspoon red color
- 1 ¼ cup all-purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
Instructions
- Take the vegan butter and plant milk out of the refrigerator so they can start to come to room temperature.
- Chop the strawberries up into finely minced pieces. Blot them with a lint-free kitchen towel and then leave them on the towel for now so that excess liquid is absorbed while you prepare the dough.
- Cream the softened butter, cane sugar, and brown sugar together in a large bowl by hand or with a hand mixer until it’s well combined. Then, mix in the jam, plant milk, vanilla extract, and food coloring.
- In a separate bowl, whisk the flour, cornstarch, and baking soda together. Next, stir the strawberries into this dry mixture until they are spread throughout.
- Add the dry ingredients to the wet ingredient bowl. Fold them together just until they're combined and you don't see any streaks of flour. Cover the bowl and chill it for 30 minutes.
- Line two large cookie sheets and preheat the oven to 350°F, 10 minutes before you take the dough out of the refrigerator. Scoop out 1-tablespoon-sized portions of dough and place them 2 inches apart on the baking trays.
- Bake the cookies for 9-11 minutes. Keep an eye on them and take them out the moment you see any golden brown hues. They will continue to cook and firm up as they cool. Let them cool for 10-15 minutes and enjoy!
Video
Notes
- Room temperature vegan butter and plant milk blend into the dough easier than when chilled.
- Blotting the strawberries and coating them with the flour mixture keeps the cookies from becoming soggy.
- Measure the flour by spooning it into your measuring cup and then level it off to prevent adding too much.
- Chilling the dough helps to intensify the flavor, makes them chewier, and prevents them from spreading too wide in the oven.
- Take the cookies out of the oven the moment you see any golden brown coloring on them. They will seem underdone, but they will continue to cook and firm up as they cool down.
Nutrition
The nutrition information is estimated and can vary depending on brands and measurements used.
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