Vegan Strawberry Cookies
These vegan strawberry cookies are light, fresh and perfect for summer. They are chewy on the inside and crispy on the outside, with pieces of fresh strawberry throughout!
If you’ve ever visited my blog before, you will know how much I talk about my love for cookies. It’s serious!
The UK has been enjoying plenty of summery weather lately, and strawberries are in season! So of course, I just had to make a fruity, summery dessert with them. Strawberry cookies!
If you love the bakery-style chewy cookies, you’re going to love this recipe! Here’s how to make them…
Ingredients you’ll need:
- Flax seeds. Golden flax seeds are the best type to use because you won’t see the little specks throughout the cookies. It’s also important that you use ground flax seeds, as whole ones won’t absorb the liquid well enough to help hold the cookies together.
- Dairy-free margarine. Use the soft, spreadable kind of vegan ‘butter’ and not the blocky type. We need the extra moisture here to help the cookies to spread! My go-to is Vitalite.
- Sugar. I use a mix of caster sugar and soft light brown sugar for my cookies. The caster sugar gives the cookies their crispy edge and the brown sugar gives extra softness and chewiness, and also helps them to spread while baking.
- Vanilla extract. For extra flavour. You can also use strawberry extract instead if you prefer.
- Self-raising flour. I use self-raising flour for my cookies because I prefer the lighter texture it gives. I have tried using plain four in this recipe but found the cookies too dense for my liking. If you don’t have self-raising flour to hand, you can use plain flour plus 2 teaspoons of baking powder and 1/4 teaspoon of baking soda.
- Strawberries. Using fresh fruit means there is always a risk of having soggy baked goods! To prevent this, I recommend placing the strawberry pieces on top of the cookies just before you put them in the oven. Do not try to add them to the ball of cookie dough because they will release too much water! Fresh strawberries are best for this recipe.
- Dairy-free white chocolate chips. These are optional but highly recommended. I love Moo-Free white baking drops because they are light and dainty, and of course they taste really good!
How to make vegan strawberry cookies
Preheat your oven to 200°C/400°F (or 180°C/350°F for fan or convection ovens). Line a large tray with baking paper or make sure you have a non-stick cookie sheet handy.
In a small bowl or mug, mix together 1 tablespoon of ground flax seeds and 1 tablespoon of cold water. Set it aside for a few minutes until it becomes thick and gelatinous. Because these are eggless cookies, this will act as the binder- it’s also known as a flax egg.
In a larger bowl, mix 200g of vegan margarine together with 150g caster, 100g soft light brown sugar and 1 teaspoon vanilla extract. Stir in your flax egg.
Next, add 320g of self-raising flour to the bowl. Use a wooden spoon to mix everything together until it starts to stick. Then use your hands to press it all into a large ball of cookie dough.
Divide the cookie dough into 12 pieces. This recipe makes very large cookies so if you prefer, you can divide it into 16 instead for medium-sized cookies. Roll each piece into a ball and flatten it gently until it’s around 1/2-inch thick.
Place the cookies onto your baking tray, leaving 2-3 inches between them as they will spread while they are in the oven.
Chop 2-3 fresh strawberries into small pieces. Carefully press the strawberry pieces onto the tops of the cookies, along with some vegan white chocolate chips (if desired).
Bake for 12 minutes and allow to cool completely before removing them from the tray. If you are making 16 smaller cookies, they will only need 8 or 9 minutes.
You’ll know they’re ready when they are slightly firm on the outside and still soft on the inside. They will firm up as they cool so try not to overbake them!
Keep them in an airtight container at room temperature for up to 24 hours. Because of the fresh fruit, they will turn soggy faster than other types of cookies so it’s best to enjoy them within the first day.
Yep! Just pop them into an airtight container and freeze for up to 1 month. When you want to defrost the cookies, transfer them to a wire rack or plate and leave for an hour or two at room temperature until fully thawed. Do not refreeze.
I hope you enjoy this recipe! If you make these eggless strawberry cookies yourself, please let me know how you get on by leaving a rating and comment below. Happy baking! xo
More vegan cookie recipes:
Vegan Strawberry Cookies
Easy eggless strawberry cookies that are soft and chewy!
- 1 Tablespoon Ground flax seeds
- 200 g Dairy-free margarine
- 150 g Caster sugar
- 100 g Soft light brown sugar
- 1 Teaspoon Vanilla extract (or use strawberry extract for extra flavour)
- 320 g Self-raising flour
- 2-3 Strawberries, cut into small pieces
- 30 g Vegan white chocolate chips (optional, I used Moo-Free)
Preheat your oven to 200°C (or 180°C for fan ovens). Line a large tray with baking paper or have a non-stick cookie sheet to hand.
Mix the ground flax seeds with 1 tablespoon of water and set aside for a few minutes to thicken.
In a large bowl, mix the margarine, caster sugar, brown sugar and vanilla extract together. Stir in the flax seed mixture.
Add all of the flour and mix. When it starts to stick together, use your hands to press it into a large ball of dough.
Divide the dough into 12 equal-sized pieces (or 16 if you want smaller cookies). Roll each piece into a ball then flatten to around ½-inch thick.
Place the cookies onto your baking tray, leaving a few inches in between to allow for spreading. Gently press some strawberry pieces and white chocolate chips onto the top of each one.
Bake for 12 minutes (8-9 minutes for smaller cookies). Let the cookies cool completely before removing them from the tray.
- Store leftovers in an airtight container at room temperature for up to 24 hours.
- The cookies will firm up as they cool and will still look a bit under-baked in the middle at first.