Vegan Strawberry Cookies – Serene Trail

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 whip up a batch of these pretty pink treats that everyone will love!

These fruity cookies are perfect for Mother’s Day, Valentine’s Day, baby showers, birthdays, cookie exchanges, during the summer, or anytime for that strawberry lover in your life!

Of course, you can skip the pink food coloring for a gorgeous golden cookie with pops of red berries throughout!

Feel free to modify them by adding white chocolate chips, dark chocolate pieces, pecans or Cream cheese frosting.

Strawberry cookies on baking paper.Strawberry cookies on baking paper.

No eggs are needed because strawberry jam and cornstarch hold these cookies together.

In fact, I consider jam to be my key ingredient in this tasty dessert! Besides replacing the egg, it adds moisture and irresistible flavor.

Although not necessary, you can intensify the strawberry flavor here by adding crushed freeze-dried strawberry pieces or strawberry extract.

I have to say that strawberries are my fruit. Just one bite of a ripe, juicy strawberry reminds me how beautiful our land is. I think my love began in the wild strawberry fields in Germany at a young age. So I just had to find a way to successfully turn them into sweet cookies. What is your fruit?

Reasons to love this recipe

  • Easy to prepare
  • Lots of fresh berries
  • Egg and dairy free
  • Just a few simple ingredients

Ingredients and Substitutions

Labeled ingredients for strawberry cookies.Labeled ingredients for strawberry cookies.
  • Strawberries – Finely chopped fresh strawberries are incorporated 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, extra moisture and to help bind the ingredients together during the cooking process.
  • Vegetable Milk – A little bit of vegetable milk helps to thin the dough and give it a little moisture.
  • Vanilla – A little vanilla extract adds a warm flavor.
  • Food coloring – This ingredient is completely optional! You can add pink color, a touch of red to make them rosy, or leave it out for a golden treat. Be sure to check that it is truly vegan, as some food colorings are not.
  • Flour – All-purpose flour is best for these cookies.
  • Cornstarch – Cornstarch is a game changer in cookies. This not only helps hold them together but also increases the fluffy and soft factors.
  • Baking soda – We use baking soda for a little aeration and spreading.
Strawberry jam cookies.Strawberry jam cookies.

How to Make Vegan Strawberry Cookies

Here are some quick visual steps. Find the complete recipe with exact measurements on the recipe card below.

Let the vegan butter and plant-based milk start to return to room temperature.

Finely chop the strawberries then blot them with a lint-free cloth. Leave them on the towel for now while you work with the other ingredients.

Mix the vegan butter and sugars together until smooth and creamy.

Pour in the strawberry jam, vegetable milk, vanilla extract and food coloring.. Mix them.

First set of steps for strawberry cookies.First set of steps for strawberry cookies.

In a separate bowl, mix flour, cornstarch and baking soda. Stir the strawberries in this dry mixture.

Fold all the ingredients together then chill the dough for about 30 minutes.

Line two large cookie sheets And Preheat in the oven for a few minutes before removing the dough from the refrigerator.

Scoop roll out small portions of dough and place them on the baking sheets.

Second set of process steps for strawberry cookies.Second set of process steps for strawberry cookies.

Bake the cookies for about 10 minutes. Watch them closely and remove them from the oven as soon as you see golden brown hues.

They will continue to cook and firm up over time. cool.

tips for success

  • Vegan butter and plant-based milk at room temperature mix into the dough more easily than when refrigerated.
  • Patting the strawberries dry and coating them in the flour mixture keeps the cookies from becoming soggy.
  • Measure the flour by pouring it into your measuring cup, then level it to avoid adding too much.
  • Chilling the dough helps intensify the flavor, make it softer, and prevent it from spreading too much in the oven.
  • Take the vegan strawberry cookies out of the oven as soon as you see a golden brown color on them. They will seem undercooked, but they will continue to cook and firm up as they cool.
Strawberry cookies with fresh berries.Strawberry cookies with fresh berries.

Ideas for recipe variations

  • Add strawberry extract for a stronger fruit flavor.
  • Mix in crushed freeze-dried strawberries for even more fruit bursts.
  • Stir in vegan white chocolate chips, dark chocolate pieces or nuts.
  • Roll cookie dough balls in cane sugar to make strawberry sugar cookies.
  • Top baked cookies with your favorite frosting or a simple powdered sugar frosting.
  • Enjoy a cookie sandwich by placing a scoop of vegan vanilla ice cream between two cookies.

Waste-free idea

Do you have a lot of strawberries? You can do Vegan Strawberry Cobbler And Vegan strawberry mousse with them!

Storage and reheating

Separate leftover baked cookies with parchment paper and store 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.

Strawberry cookies on a cooling rack.Strawberry cookies on a cooling rack.

More Vegan Cookies to Try

Strawberry Cookies Pinterest Pin.Strawberry Cookies Pinterest Pin.

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Close-up view of strawberry cookies.Close-up view of strawberry cookies.

Vegan Strawberry Cookies

So soft, chewy and bursting with sweet strawberry flavor, these vegan strawberry cookies are a must-try! They’re made with fresh strawberries, strawberry jam and just a few simple ingredients. Easily make a batch for everyone to love!

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Course: Dessert

Kitchen: American

Preparation time: ten minutes

Cooking time: ten minutes

Cooling time: 30 minutes

Total time: 50 minutes

Servings: 16

Calories: 85kilocalories

Instructions

  • Take the vegan butter and plant-based milk out of the fridge so they start to come to room temperature.

  • Cut the strawberries into finely chopped pieces. Pat them dry with a lint-free cloth, then leave them on the cloth for now so that excess liquid is absorbed while you prepare the dough.

  • Cream the softened butter, cane sugar, and brown sugar in a large bowl by hand or with a hand mixer until well combined. Next, mix the jam, vegetable milk, vanilla extract and food coloring.

  • In another bowl, whisk together the flour, cornstarch and baking soda. Next, stir the strawberries into this dry mixture until well distributed.

  • Add the dry ingredients to the bowl of wet ingredients. Fold them together until combined and you see no traces of flour. Cover the bowl and let it cool for 30 minutes.

  • Line two large cookie sheets and preheat the oven to 350°F, 10 minutes before removing the dough from the refrigerator. Scoop tablespoon-sized portions of dough and place them 2 inches apart on the baking sheets.

  • Bake the cookies for 9 to 11 minutes. Keep an eye on them and remove them as soon as you see golden brown tints. They will continue to cook and firm up as they cool. Let them cool for 10 to 15 minutes and enjoy!

Video

Remarks

  • Vegan butter and plant-based milk at room temperature mix into the dough more easily than when refrigerated.
  • Patting the strawberries dry and coating them in the flour mixture keeps the cookies from becoming soggy.
  • Measure the flour by pouring it into your measuring cup, then level it to avoid adding too much.
  • Chilling the dough helps intensify the flavor, make it softer, and prevent it from spreading too much in the oven.
  • Take the cookies out of the oven as soon as you see a golden brown color on them. They will seem undercooked, but they will continue to cook and firm up as they cool.

Nutrition

Portion: 1 biscuit | Calories: 85kilocalories | Carbohydrates: 11.9g | Protein: 1.1g | Fat: 3.6g | Saturated fat: 1g | Sodium: 98mg | Potassium: 36mg | Fiber: 0.3g | Sugar: 1.9g | Calcium: 5mg

Nutrition information is estimated and may vary depending on brands and measurements used.

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