Go Back
–+ servings
Chewy Vegan Strawberry Sugar Cookies with Real Fruit

Chewy Vegan Strawberry Sugar Cookies with Real Fruit Joy

Delightful chewy Vegan Strawberry Sugar Cookies with Real Fruit for a soft, guilt-free treat.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: Vegan
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1/2 cup Vegan Butter Substitute with coconut oil for a unique flavor.
  • 1 cup Granulated Sugar Coconut sugar can create a lower glycemic option.
  • 1 tablespoon Flaxseed Meal Acts as an egg replacement.
  • 2.5 tablespoons Warm Water Used to prepare flax egg.
  • 1 teaspoon Vanilla Extract Consider using homemade vanilla.
  • 1/2 cup Freeze-Dried Strawberries Essential for strawberry flavor.
  • 1.5 cups All-Purpose Flour Whole wheat or gluten-free can be swapped.
  • 1 teaspoon Baking Powder Always check for freshness.
  • 1/4 teaspoon Salt Sea salt is a fine alternative.
For Rolling
  • 1/4 cup Extra Sugar Optional, adds a sweet finish.

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Baking Sheet
  • parchment paper
  • Cookie scoop

Method
 

Step-by-Step Instructions
  1. Prepare the flax egg by combining 1 tablespoon of flaxseed meal with 2.5 tablespoons of warm water. Let it sit for 5 minutes.
  2. Cream together 1/2 cup of vegan butter and 1 cup of granulated sugar for 2-3 minutes until fluffy.
  3. Add the flax egg and 1 teaspoon of vanilla extract, mixing until combined.
  4. Whisk together 1.5 cups of all-purpose flour, 1/2 cup of freeze-dried strawberries, 1 teaspoon of baking powder, and 1/4 teaspoon of salt in a separate bowl.
  5. Gradually mix the dry ingredients into the wet mixture until just combined.
  6. Cover the dough and refrigerate for 30 minutes.
  7. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  8. Shape the dough into balls, rolling in extra sugar, and slightly flatten them on the baking sheet.
  9. Bake for 10-12 minutes until edges are set and centers are soft. Cool for 5 minutes on the tray before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 90mgPotassium: 50mgFiber: 1gSugar: 9gCalcium: 1mgIron: 2mg

Notes

Chill the dough properly to prevent spreading. Store cookies in an airtight container for up to 4 days.

Tried this recipe?

Let us know how it was!