Ingredients
Scale
- 3 cups (360g) fresh or frozen strawberries
- 1 cup (200g) granulated sugar
- â…” cup (150g) vegan butter, room temperature
- 1 teaspoon vanilla extract (optional)
- 1/4–1 teaspoon pink or red food coloring (as needed)
- 2 ¼ cups (280g) all-purpose flour
- 1 teaspoon baking soda
- Pinch of salt (if using unsalted butter)
- ¼ cup (50g) granulated sugar (for rolling)
Instructions
- Blend strawberries to make about 1 ½ cups of puree.
- Cook puree in a pot over medium heat, simmering for 15-30 minutes until thickened.
- Preheat oven to 350°F (180°C) and line baking sheets with parchment.
- Cream together granulated sugar and vegan butter in a bowl.
- Mix in cooled strawberry puree, vanilla extract, and food coloring.
- Gradually add flour, baking soda, and salt; mix until blended.
- Chill dough if too sticky for handling.
- Scoop dough balls, roll in sugar, and space on baking sheets.
- Bake for 13-15 minutes until edges are set.
- Cool on sheets for 10 minutes, then transfer to a rack.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a thicker strawberry reduction, ensure strawberries are well-cooked.
Monitor baking time to prevent cookies from becoming dry.
Consider using a kitchen scale for accurate ingredient measurements.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10
- Sodium: 100
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 1
- Protein: 2
- Cholesterol: 0