Vegan Strawberry Cookies
So soft, chewy, and bursting with sweet strawberry flavor, these Vegan Strawberry Cookies are a must try! They are made with fresh strawberries, strawberry jam, and just a few simple ingredients. Easily bake a batch for all to love!
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Bonnie - Serene Trail
Servings: 20
Calories: 85kcal
Ingredients
- 1/4 cup strawberries, finely chopped, (43g)
- 6 tbsp vegan butter, salted, softened
- 1/2 cup cane sugar, (100g)
- 2 tbsp brown sugar
- 2 tbsp strawberry jam
- 1 1/2 tbsp plant milk
- 1/8 tsp vanilla extract
- 5-10 drops optional pink food color, or 2-3 drops of red color
- 1 1/4 cup all-purpose flour, (150g)
- 1 tsp cornstarch
- 1/2 tsp 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 cookie 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. Stir this together until all of the dry bits are incorporated into the dough. Cover the bowl and chill it for just 15 minutes.
- Line two 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 10-12 minutes. Keep an eye on them and take them out the moment you see any golden brown hues on the tops or edges. They will continue to cook and firm up as they cool. Let them cool for about 10 minutes.
Video
Notes
- Room temperature vegan butter and plant milk blend into the dough more easily than when chilled.
- Blotting the strawberries and coating them with the flour mixture keeps the cookies from becoming soggy in the spots that have chunks of fresh berries.
- 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.
- Remove them from the oven the moment you see any golden brown coloring on top or on the edges. They will seem underdone, but will continue to cook and set as they cool down.
Nutrition
Serving: 1 cookie | Calories: 85kcal | Carbohydrates: 11.9g | Protein: 1.1g | Fat: 3.6g | Saturated Fat: 1g | Sodium: 98mg | Potassium: 36mg | Fiber: 0.3g | Sugar: 1.9g | Calcium: 5mg
The nutritional information provided is an estimate from third-party calculations.
Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.