Vegan Strawberry Cookies
Easy eggless strawberry cookies that are soft and chewy!
Ingredients
- 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)
Instructions
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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.
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Mix the ground flax seeds with 1 tablespoon of water and set aside for a few minutes to thicken.
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In a large bowl, mix the margarine, caster sugar, brown sugar and vanilla extract together. Stir in the flax seed mixture.
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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.
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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.
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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.
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Bake for 12 minutes (8-9 minutes for smaller cookies). Let the cookies cool completely before removing them from the tray.
Recipe Notes
- 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.