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Soft, chewy vegan strawberry chocolate chip cookies filled with fresh, summer berry flavour and gooey chocolate chips. They come together and bake quickly; they’ll be ready to devour in under 30 minutes! They’re egg-free, dairy-free, and can be made gluten-free if needed.
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The delicious combination of chocolate and strawberries unite in these easy vegan strawberry chocolate chip cookies!
If you love chocolate-dipped strawberries or chocolate chip cookies with a little twist, I think you'll enjoy these easy vegan cookies that may become a regular on your baking rotation.
One of the best things about them is that you can make them year-round because there's no need to wait for strawberry season. Instead of fresh strawberries, you'll be using freeze-dried strawberries which pack concentrated, vibrant flavour into each cookie, more on this below.
So, let's get started, shall we?
If you love cookies (like I do!) then you may also like these other recipes for vegan lemon cookies, vegan chocolate cookies, and oat flour chocolate chip cookies.
Baking with Freeze-Dried Strawberries
I prefer using fresh berries in my baking, but some recipes don't do well with fresh fruit, this cookie recipe is one of them.
I did test with fresh strawberries a few times but since they have so much moisture, the results were inconsistent, the cookies' texture was not ideal, and the strawberry flavour was not strong, which is why I turned to freeze-dried strawberries.
Freeze-dried berries are the best choice because their flavour is very concentrated and surprisingly very intense and fresh-tasting, plus they have no moisture.
Make sure you use freeze-dried strawberries and not dried strawberries, they are two very different things. Freeze-dried berries have been dehydrated to remove all the moisture from them whereas dried strawberries still have moisture and are chewy, like raisins and dates.
Ingredients You'll Need
Ingredient and Substitution Notes
Flour - You will need all-purpose white flour.
For vegan gluten-free strawberry chocolate chip cookies: Use Bob's Red Mill Gluten-Free 1 to 1 Baking Flour in the BLUE bag. Oat flour, almond flour, coconut flour or any other gluten-free flour on its own will NOT work, it must be this specific gluten-free flour blend to get the results I do. (Read all of my vegan gf baking tips.)
Baking Soda - This is essential for the texture of the cookies to be correct, and it also helps the cookies to brown slightly. It cannot be substituted with baking powder.
Vegan Butter - You’ll need to use a firm stick of softened vegan butter. The spreadable type of vegan butter or margarine you get in containers / tubs is too soft for this recipe.
IMPORTANT TIP: Always make sure your butter is slightly softened before starting, NOT melted or TOO soft. To know if your butter is ready for your recipe, lightly press your finger into it. If it leaves a shallow indent, it's the perfect temperature. If your finger sinks into the butter with barely any effort, it's too soft. Refrigerate it until it has firmed up a bit and then test again.
Flax Egg - A chia egg will work if you cannot have flax eggs.
Brown Sugar and Granulated Sugar - Using two types of sugar is important to getting the proper texture and flavour. Liquid sweeteners like maple syrup and agave will not work in this recipe without making other modifications. I have not tested with any granulated sugar alternatives.
For the granulated sugar, I use organic cane sugar, but you can use regular white sugar if you don’t have cane sugar. Not all sugar is vegan, though, some are processed using animal bone char, so to be sure that yours is, buy a brand that’s labelled vegan or one that's organic (organic sugar is vegan, it's not processed using bone char).
Freeze-Dried Strawberries - Look for them in the dried fruit section of your store or online. Make sure that the only ingredient listed on the package is strawberries and that there's no added sugar or your cookies will turn out too sweet.
Since the strawberries need to be broken down into small pieces (see the images above and below), I go for sliced strawberries since they're easier to break than whole strawberries (but if whole freeze-dried strawberries are all you can find, they can still be used!).
This ingredient cannot be substituted with fresh strawberries or dried strawberries. Please read through the "Baking with Freeze-Dried Strawberries" section above.
Vegan Chocolate Chips - I like using regular-size chocolate chips but you can use chocolate chunks or mini chocolate chips instead. For a list of dairy-free chocolate chips to look for, read this article: Are Chocolate Chips Vegan?
Vanilla and Salt - Both of these balance and enhance the flavour of the cookies, don't leave either of them out.
NOTE: Measuring flour accurately for any baking recipe is essential to getting the results you expect, no matter what type of flour you're using. Read this article: "How to Measure Flour Correctly" before you start.
How to Make Them
(Note: I’ve outlined the step-by-step on how to make this recipe here, but find the full recipe, ingredients, and directions in the recipe card at the end of this post.)
Start by preparing the strawberries.
I prefer to rough chop them with a knife, but you can also break them by hand into small pieces roughly the same size or slightly larger than chocolate chips.
Mix the wet and dry ingredients in separate bowls, combine them and then mix in the chocolate chips.
Gently fold the strawberry pieces into the cookie dough. Take care not to overmix.
No chilling is required for this recipe, so right after you've prepared the cookie dough, use a medium-sized cookie scoop (or a tablespoon) to scoop the dough onto your cookie sheet. If you are using a tablespoon, roll each scoop into a ball.
Repeat until the cookie sheet is filled, leave some space around each cookie and don't flatten them, they will spread on their own as they bake.
When the baking time has ended, carefully remove them from the oven and allow them to rest on the cookie sheet for a few minutes before transferring them to a cooling rack.
Storing and Freezing
Store fully cooled cookies in an airtight container at room temperature for up to five days. They will lose moisture and become less soft and chewy the longer they sit, so it's best to enjoy them during that five-day timeframe.
Freezing Baked Cookies
Freeze your cookies in single layers in a freezer bag or airtight container, with parchment paper separating each layer, for up to 2 months.
Freezing Cookie Dough
Prepare the cookie dough, scoop it, and then freeze for up to two months. All the details on how to do this can be found in the recipe notes below.
Tips for Success
- Measure and have all your ingredients ready to go before starting. This will make the process run smoothly, quickly, and easily. Make sure all of your ingredients are at room temperature.
- Measure your flour correctly. Too much flour will result in cookies that are dry, cakey, and don't spread. Too little will give you cookies that are greasy, fall apart, and spread too much. Please read my article about how to measure flour correctly. This tip also applies to all other ingredients, make sure to measure them accurately to get the best cookies possible. I highly recommend using a scale (this is the one I have) and my weight measurements.
- Make sure your butter is softened but still cool to the touch before starting. Softened butter will blend better and easier with the sugar. See the "Ingredient and Substitution Notes" section above for info on how to know if your butter is ready to be used.
- Don't overmix the cookie dough. When all spots of dry flour have been incorporated into the dough, stop mixing.
- Don't skip the resting time after you've removed them from the oven. You must let them rest for 5 minutes before transferring them to a cooling rack since they're very soft right after baking and will fall apart if you try to move them. They continue to cook as they rest and will firm up as they cool.
- Read this post from top to bottom before you start. I’ve included many tips and tricks so you get things right. Also, read through the actual recipe before getting started.
- Follow the recipe exactly as it’s written for the very best results.
If You Make This Recipe...
Tell me all about it by leaving a rating and comment below and/or by adding a picture to Instagram and tagging me, I'd love to see YOUR strawberry chocolate chip cookies! (I’m @delightfuladventures on Instagram)
If You Like This Recipe...
You may like these other vegan strawberry recipes:
Vegan Strawberry Chocolate Chip Cookies
Suggested Equipment:
Ingredients:
- 1 tablespoon ground flax seeds
- 3 tablespoons water
- 1 ¾ cups (234g) all-purpose flour OR gluten free flour blend (If using the gluten-free flour blend, use 1 ½ cups (222g), please see important notes below)
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup / 1 stick (113g) vegan butter (softened)
- ⅔ cup (134g) brown sugar, packed
- ⅓ cup (67g) granulated sugar
- 1 ½ teaspoons vanilla extract
- ½ cup (90g) chocolate chips
- 20 g freeze-dried strawberries (when broken into pieces, this will equal 1 cup, see step 4)
Instructions:
- Preheat oven to 350°F (177°C).
- Line cookie sheet(s) with parchment paper (if needed), set aside.
- Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
- Rough chop or break the freeze-dried strawberries into small pieces roughly the same size or slightly larger than chocolate chips. Set aside.
- Add the flour, baking soda, and salt to a small bowl. Whisk well to combine and set aside.
- In a medium bowl, using an electric mixer, beat the butter, brown sugar, and granulated sugar until blended and creamy, about 2 minutes. Stop to scrape down the sides of your bowl when needed. Add flax egg and vanilla extract, and blend again for 1 minute.
- Gradually add the flour mixture to the butter mixture and mix on low speed with your electric mixer or with a wooden spoon until a soft, sticky dough has formed. Don't overmix.
- Add chocolate chips and stir until they combine with the dough, then gently fold in the freeze-dried strawberries.
- Using a medium-sized cookie scoop (or a tablespoon) scoop the dough and place on the cookie sheet. If using a tablespoon, roll the dough into balls. (Don't press the cookie dough down.)
- Bake for 9 minutes.
- Remove from the oven and let cookies cool on the cookie sheet for 5 minutes before transferring them to a cooling rack. They will appear puffy and very soft right after they come out of the oven, but that's okay, they will flatten slightly and firm up as they cool.
Recipe Notes:
- Please read the information above and the notes below before making this recipe.
- This recipe makes 26 cookies, which is the amount you’ll get if you scoop them with a medium-sized cookie scoop (medium scoops are usually 1.5 tablespoons).
- If you will be making the vegan gluten-free version, please note the different amount needed in the recipe above. It's also important to know that different gluten-free flour blends use different ingredients and ratios, so results may vary if you substitute. I have never used any other brand of gf flour to make this recipe other than Bob’s Red Mill Gluten Free 1 to 1 Baking Flour (Amazon link) in the blue package, NOT the red package, so please know that your results may not be the same as mine if you substitute with another gluten-free flour blend. The weight listed above is for this specific brand of flour.
- This recipe will NOT work with coconut flour or any other single gluten-free flour, it must be the blend mentioned above for the best results. Make sure to measure your flour correctly.
- Store for up to five days in an airtight container at room temperature.
- Freezing Baked Cookies: Freeze the cookies in single layers in a freezer bag or airtight container, with parchment paper separating each layer, for up to 2 months. Thaw in the refrigerator or on the counter and when you’re ready to serve, place them on a plate, bring them to room temperature, and enjoy.
- Freeze Cookie Dough for Baking Later: Scoop the cookie dough balls onto a parchment-lined cookie sheet and place the whole cookie sheet in the freezer. Once they are completely frozen, place the balls in an airtight freezer-safe bag or container and freeze for up to 2 months. When you’re ready to bake them, remove them from the freezer, place them on a baking sheet (no need to thaw), and bake for 11-12 minutes at the same temperature. If you prefer to thaw them before baking, thaw, then bake for 9 minutes.
- Nutrition info is based on 1 of 26 cookies with the recipe made as written and is only to be used as a rough guide. The gluten-free version has an approximate calorie count of 118 per cookie. Click to learn how nutrition info is calculated on this website.
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