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These vegan strawberry cookies with white chocolate chips have a chewy texture with a slightly crispy edge, are super easy to make and so flavourful with vibrant colour! You can make them from scratch and they are perfect summer cookies for afternoon snacks, party gifts, or a picnic in the park!
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If you are looking to make cookies with a little twist, try these vegan strawberry cookies! These are bursting with fresh strawberry flavour with chunks of freeze-dried strawberries and vegan white chocolate! As I am a big fan of chewy cookies, the texture of these cookies is chewy with a slight crispiness to the edge. It’s like eating freshly harvested sweet strawberries in cookie form!
This recipe is:
- can be gluten-free
Must read: The Ultimate Guide to Perfect Cookies – A complete guide to baking your perfect vegan cookies with easy and delicious cookie recipes!
Main ingredients and substitutions
Plain flour: I used regular plain flour but feel free to use gluten-free flour if you like!
Caster sugar: I used caster sugar as one of the sweeteners for this recipe to achieve a slight crispness to the edge. You can use granulated sugar instead too, make sure to measure the sugar when swapping for accuracy!
Brown sugar: I also used brown sugar to create a chewy texture! You can use dark brown sugar too, but the colour of the cookies might be slightly different.
Strawberry puree: When making cookies I usually use plant milk to substitute eggs but this time, I used strawberry puree in this cookie to maximise the strawberry flavour!
Freeze-dried strawberries: I also added some crushed freeze-dried strawberries to the cookie dough to enhance the strawberry flavour even more!
Coconut oil: Coconut oil helps to create a moist and chewy texture.
Recommended equipment for this recipe
Baking tray: Use a nice flat baking tray for the best result!
Parchment paper or baking sheet: I use a piece of parchment paper on the baking tray to prevent the cookies from sticking to the tray. You can use a silicon baking sheet too!
Ice cream scoop: Use an ice cream scoop to scoop the cookie dough and make balls, you can have the same size of cookies throughout all batches this way!
*The ingredient list and measurement for this recipe can be found in the recipe card at the bottom.
How to make strawberry cookies
Step 1: Chop the white chocolate and puree the strawberries
Start with chopping the vegan white chocolate bar and pureeing the strawberries! I used a handful of fresh strawberries, about 8 strawberries, and a hand blender to puree them. It makes about 80ml(1/3cups) of strawberry puree! Set the chocolate chunks and puree aside for now.
Step 2: Make the cookie dough
To make the cookie dough, mix the flour, caster sugar, brown sugar, freeze-dried strawberries, and baking powder in a large bowl until very well combined.
Add the melted and cooled coconut oil, strawberry puree, and vanilla extract to the dry mixture and mix until combined with a large wooden spoon. You can use a stand mixer with a paddle attachment too! If the dough is too dry, add 1-2 tablespoons of plant milk and see if it helps. If the dough is too moist, try adding 1-2 tablespoons of flour!
Crush the freeze-dried strawberries into chunks, throw them into the dough, and fold them a few times gently. Chill the dough in the fridge for 20-30 mins!
Step 3: Bake
Just before you take the chilled dough out of the fridge, preheat the oven to 180°C(350°F).
Scoop the cookie dough with an ice cream scoop and place it on a baking tray with parchment paper or baking sheet. Repeat for the rest of the dough. Make sure to leave space between the cookies so that they can spread in the oven! Press down the top slightly to flatten. Bake the cookies for 12-14 mins until the edge is slightly golden.
Once the cookies come out of the oven, let them sit on the baking tray for 10 mins. The cookies may look still undone at this point, but don’t worry! Leaving them on the tray allows them to cook a little more and firm up nicely. If you want you can top the cookies with more freeze-dried strawberries and white chocolate chips at this stage! Transfer them onto a cooling rack and cool further. Enjoy!
Expert tips and tricks
Puree the fresh strawberries very well
I usually use plant milk to replace eggs in cookies but in this recipe, I used a strawberry puree to enhance the lovely pink colour and strawberry flavour. To achieve the best result, the most important thing in making this recipe is pureeing the strawberries super well until it’s a complete paste and almost watery. If there are lumps of fresh strawberries left in the puree, parts of the cookies can go soggy and they won’t taste as nice.
Adjust the amount of plant milk
Depending on the type of strawberries you are using for this cookie recipe, the cookie dough might become a little too dry or too moist. If your cookie dough looks dry, add 1-2 tbsp of plant milk and see if it helps. If it looks too moist, add 1-2 tbsp of flour and see if it helps!
Don’t top the cookies with freeze-dried strawberries before baking
I topped my cookies with freeze-dried strawberries before baking and they got completely burnt on top! So yes, don’t do this before baking. Right after baking is totally fine!
How to store them
The cookies will be good in a cookie jar with an airtight lid for up to 2-3 days. I recommend eating them within 1-2 days for freshness!
They can be stored in the freezer too! I recommend eating them within a month’s time if keeping them in the freezer but they can be stored in a freezer-friendly airtight container for up to 2-3 months.
Q and A
Can I use fresh strawberries instead of freeze-dried ones?
No, you cannot use fresh strawberries apart from when making strawberry puree. The add-in strawberry should be freeze-dried strawberries because fresh ones produce a lot of water when exposed to heat, which makes the texture of the cookies wet and soggy.
Can I use frozen strawberries?
To make the strawberry puree, sure! Thaw them first and blend them very well until pureed completely. Make sure to measure the puree accurately when using. Frozen strawberries have more moisture so if you are using frozen ones the colour and flavour might be less intense.
You cannot use frozen strawberries as an add-in for the same reason above, it would give the cookies too much moisture and the texture would be off.
My cookies are thin and runny?
There might have been lumps of fresh strawberries left in the puree. This can cause parts of the cookies to be wet and soggy, and they can spread too thin and runny. Make sure to blend strawberries until they are completely blended and almost watery paste.
If your cookies are still thin or runny, provided that you measured the ingredients with a digital scale, it might be caused by the type of strawberries you are using. Try adding 1-2 tablespoons of flour to the dough and see if it helps!
Want to master the basics of vegan baking?
Check out Vegan Baking 101 – the beginner’s guide to vegan baking for you to become an excellent vegan baker and familiar with the basics of vegan baking, ingredients, and techniques with useful tips!
You will LOVE these vegan strawberry chocolate chip cookies because they are:
- chewy deliciousness
- melty with lots of white chocolate chunks
- easy to make
- packed with bursting strawberry flavour
Want more recipes like this?
Try my other delicious cookies and strawberry recipes you might enjoy!
- Strawberry cupcakes
- Strawberry Crumble Bars
- Easy Strawberry Chia Seed Jam
- Vegan Double Chocolate Chip Cookies
- Easy Vegan Miso Cookies with Chocolate Chips
Please leave a comment and rate this recipe in the comment section below if you like this recipe! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!
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