The Best Vegan Strawberry Cookies

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Do you love a sweet and savory treat? Then you need to make this recipe! These vegan strawberry cookies are chewy, a little salty and a little sweet!

Awhile back, I made a non-vegan recipe similar to this one and loved it! I knew I had to recreate it and decided to make these vegan strawberry cookies. The only difficult thing about this recipe was hunting down vegan-friendly white chocolate chips. Luckily, I came across them at a local health food store here in Temecula.

These cookies remind me of the Special K cereal with the freeze-dried strawberries. They add a subtle sweetness with a little tartness.

Chilling time: The dough is a bit sticky so refrigerating the dough for at least two hours is very important.

Although these cookies are not fall-themed, I believe that they can be enjoyed year round, especially since you don’t have to wait for strawberries to be in season. Leave a comment below if you give this recipe a try!

Looking for another yummy vegan cookie recipe to try? Check out Learn How to Make The Best Vegan Chocolate Chip Cookies

I’ve linked below the freeze-dried strawberries.

Freeze-dried strawberries

The Best Vegan Strawberry Cookies with White Chocolate Chips

Do you love a sweet and savory treat? Then you need to make this recipe! These cookies are chewy, a little salty and a little sweet!
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Prep Time:15 minutes
Cook Time:14 minutes
Chilling Time:2 hours
Total Time:2 hours 29 minutes
Servings: 16


  • 1 1/3 + 1/2 cup all-purpose flour you will add the extra 1/2 cup later in the recipe
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup granulated sugar
  • 1/2 cup organic brown sugar
  • 1/4 cup coconut oil, not melted
  • 1 tsp vanilla extract
  • 1/4 cup milk substitute
  • 1 serving Bob's Red Mill egg replacer comes in powder form
  • 1/2 cup vegan white chocolate chips
  • 1 oz freeze-dried strawberries
  • flaky sea salt for finishing


  • Line 2 baking sheets with parchment paper. Set aside.
  • In your mixer, combine both sugars with your unmelted coconut oil.
  • In a small bowl, whisk together your prepared egg replacer with vanilla. Add to your mixer and combine with sugars and coconut oil.
  • In a medium sized bowl, whisk together the 1 1/3 cups of flour, baking soda, and salt. Add these dry ingredients to your wet ingredients. Mix well. Add in your milk substitute. You will find that your dough appears to be a bit greasy. Now is when you will add that extra 1/2 cup of flour. Mix well.
  • Fold in your chocolate chips and strawberries. Cover bowl with plastic wrap and chill in the refrigerator for at least 2 hours.
  • Preheat oven to 350°F. Scoop 9 balls of cookie dough onto your baking sheet. Flatten them, slightly. I recommend baking one sheet of cookies at a time. Bake for 14 minutes. Cookies will look raw and soft in the middle which is ok.
  • Once cookies have been removed from the oven, you can add a few more chocolate chips if desired. Sprinkle with flaky sea salt. Let cookies cool on baking sheet for 3-5 minutes before transferring to a cooling rack. Enjoy!

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