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Vegan Strawberry Cookies (Gluten-Free)

Soft, chewy, and oh so pink! These adorable vegan strawberry cookies are packed with sweet strawberry flavor and white chocolate chips. Quick, easy, and scrumptious strawberry in every single bite.

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Light pink vegan strawberry cookies with bright white chocolate chips.

The Best Vegan Strawberry Cookies

These super soft and super chewy strawberry cookies are like summer sunshine. Full of real strawberry flavor using either homemade or storebought jam, they are ready to be devoured in under 30 minutes.

I am confident you’re going to love these gluten-free and vegan strawberry cookies as much as I do and here’s why:

The Best Texture – So soft and chewy.

So Much Strawberry – Bursting with sweet strawberry jam. Yum!

Not Too Sweet – Not too sweet, they are perfectly balanced with a hint of salt.

Dietary/Lifestyle Friendly – Vegan, gluten-free, egg-free, dairy-free, or “regular” this recipe can be easily adjusted to suit your specific lifestyle and dietary needs.

Light pink vegan strawberry cookies with bright white chocolate chips.

As always this recipe is vegan and gluten-free. That said, I do test each recipe with “regular” ingredients and make notes of alternatives or swaps so that everyone can enjoy it.

Here are a few key ingredients for these strawberry cookies but make sure you scroll to the bottom recipe card for the complete ingredient list.

Main Ingredients

Flour: I made these cookies with XO Baking gluten-free all-purpose flour blend. If you are not gluten-free, use regular all-purpose flour. Note that gluten-free flour blends can vary in weight so I recommend measuring by the cup.

Cornstarch: This helps create a wonderfully thick and chewy texture. Can be subbed with arrowroot powder, potato starch, or simply more flour.

Butter: Becel plant-based bricks are my personal favorite for baking but any brick-style dairy-free, vegan, lactose-free, or regular butter will work. 

Flax Egg: 1 tablespoon of ground flax seed combined with 3 tablespoons of warm water. A flax egg can be replaced with 1 large egg.

Strawberry Jam: Can use homemade or storebought. The thicker the better. I personally like Crofters.

Sugar: This recipe calls for granulated white sugar. 

White Chocolate Chips: Both Pascha and EnjoyLife have plant-based white chocolate chips. Use whatever kind/brand fits your dietary needs. I used Pascha mini white chocolate chips for my cookies.

Optional Ingredients

Strawberry Extract: Not necessary but adds an extra strawberry boost. This can be replaced with vanilla or almond extract or entirely omitted.

Light pink vegan strawberry cookies with bright white chocolate chips.

Easy Step-By-Step Instructions

You’ll need a stand mixer or handheld electric one with a large mixing bowl, a spatula, parchment paper, and a large cookie sheet.

1. Preheat the oven to 350ºF and prepare a cookie sheet with parchment paper.

2. Beat the butter and granulated sugar on high speed for 2 minutes until light and fluffy.

3. Add in the flax egg, strawberry jam, and extract (if using) and mix on high for another 2 minutes. The mixture might look a bit separated but it’s okay. It will come together when the dry ingredients are added. Scrape down the sides of the bowl when necessary.

4. Measure in the flour, cornstarch, baking soda, baking powder, and salt and mix on low until combined and a soft dough forms.

5. Gently fold in the white chocolate chips.

7. Scoop with a 1.5 tablespoon cookie scoop and place onto the prepared cookie sheet. Top with a few extra chocolate chips on each cookie dough ball if desired.

8. Bake for 8-10 minutes or until the edges are set and the center is slightly underbaked. Be careful not to overbake. Let fully cool on the cookie sheet. Enjoy!

Pro Tip: Want a perfectly round cookie? Gently press errant cookie edges or chocolate chips in with a butter knife as soon as they as out of the oven and still hot.

Light pink vegan strawberry cookies with bright white chocolate chips.

Flour Measurement: Dry crumbly cookies are often due to improper flour measurement. If you are not measuring by weight, which I always recommend, be sure to spoon, not scoop, the flour out of the container and into the measuring cup. 

Scrape The Bowl: Make sure to scrape the sides of the bowl several times through the mixing/beating process. This ensures all the butter is properly aerated.

Baking Time: To keep these cookies soft and chewy, do not over-bake. You want the edges just set. If they are hard or golden, you have baked the cookies too long.

Baking Location: I always recommend baking cookies one sheet at a time in the middle rack; this allows the heat to circulate evenly around the cookies.

Light pink vegan strawberry cookies with bright white chocolate chips.

Can I Make These “Regular” (ie. not gluten-free?)

Yes! Swap the vegan & gluten-free ingredients with their regular counterparts. See the above section titled Ingredients & Substitutions for more detail.

Am I Able to Double the Recipe?

It doubles, triples, heck even quadruples like a dream!

How Do I Keep Them Soft?

Store these ultra-soft gluten-free and vegan strawberry cookies in an airtight container at room temperature for up to 5 days. Alternatively, they can also be frozen for up to 6 months.

Can I Use Different Add-Ins?

Dark chocolate chips, milk chocolate chips, almonds, cashews, sprinkles, or even shredded coconut would all be exceptional add-in alternatives! 

How To Store Strawberry Cookies

A dream to freeze, these gluten-free and vegan strawberry cookies are good frozen for up to 6 months. Alternatively, place them in an airtight container and store them at room temperature for up to 5 days.

Pro Tip: Want the softest cookies even on day 5? Put a slice of gluten-free bread (or regular bread if not making them gluten-free) in the airtight container. The cookies will absorb the moisture from the bread and remain incredibly soft.

Light pink vegan strawberry cookies with bright white chocolate chips.

The Easiest Allergy-Friendly Strawberry Cookie Recipe

Full of fresh strawberry flavor and wonderfully soft, this melt-in-your-mouth gluten-free and vegan strawberry cookie recipe is almost too good to be true. Perfectly pink and scrumptiously strawberry!

With an adaptable ingredient list, you can tailor this recipe to suit vegan, gluten-free, egg-free, dairy-free, or just plain regular cookie needs creating an amazing strawberry cookie that everyone can enjoy.

I would love to know if you make this easy vegan strawberry cookie recipe. If you do, tag me on social media @cakedbykatie and leave this recipe a 5-star rating and review below. I can’t wait to see it!

Strawberry Baking Recipes

No such thing as too much strawberry! Here are a few of my favorite fresh berry-inspired recipes:

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Light pink vegan strawberry cookies with bright white chocolate chips.

Vegan Strawberry Cookies (Gluten-Free)


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  • Author: Katie Stymiest
  • Total Time: 20 Minutes
  • Yield: 4 Dozen 1x
  • Diet: Vegan

Description

Soft, chewy, and oh so pink! These adorable vegan strawberry cookies are packed with sweet strawberry flavor and white chocolate chips. Quick, easy, and scrumptious strawberry in every single bite. 


Ingredients

Units Scale
  • 1 cup (227g) vegan butter, room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (240ml) strawberry jam, room temperature
  • 1 flax egg (1 tbsp ground flax seed + 3 tbsp warm water)
  • 1 teaspoon strawberry extract (can substitute vanilla extract)
  • 3 cups (360g) gluten-free flour 1:1 baking blend
  • 1/4 cup (32g) cornstarch
  • 1 teaspoon fine sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 cups (336g) vegan white chocolate chips
  • optional: additional chocolate chips for topping if desired

Instructions

  1. Preheat the oven to 350ºF and prepare a cookie sheet with parchment paper.
  2. In a stand mixer or large mixing bowl with a handheld electric mixer, combine the butter and granulated sugar and mix on high for 2 minutes or until light and fluffy.
  3. Add in the strawberry jam, flax egg, and extract (if using) and mix on high for another 2 minutes. It’s okay if the mixture appears to be separated. Scrape down the sides of the bowl when necessary.
  4. Measure in the flour, cornstarch, salt, baking soda, and baking powder and mix on low until a soft dough forms.
  5. Gently fold in the white chocolate chips.
  6. With a 1.5 tablespoon cookie scoop, scoop the dough onto the prepared cookie sheet and top with additional chocolate chips if desired. Bake for approximately 8-10 minutes or until the edges are set and the center appears slightly underbaked. 
  7. Remove from the oven and let the cookies cool for 10 minutes before moving onto a wire rack to cool fully. Enjoy!
  8. Store leftover cookies in an airtight container for up to 5 days or frozen for up to 6 months. 
  • Prep Time: 10 Minutes
  • Cook Time: 10 Minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

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