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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Servings: 16
Ingredients
- 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
Instructions
- 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!