Vegan Strawberry Cookies (Gluten-Free) (Edit recipe)

Soft, chewy, and oh so pink! These adorable vegan strawberry cookies are packed with sweet strawberry flavor and white chocolate chips. Quick, easy, and scrumptious strawberry in every single bite.

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	150
Fat:	8 g
Carbohydrates:	18 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	114 mg
Fiber:	0 g
Sugars:	9 g
Calculated per serving.

by Caked By Katie

View original recipe

Serves: 48

Ingredients

1 cup Plant Based Butter, room temperature (227g)
1 cup Granulated White Sugar, (200g)
1 cup Strawberry Fruit Spread, room temperature (240ml)
1 whole Flax Egg (1 tbsp ground flaxseed + 2.5 tbsp filtered water)
1 tsp Strawberry Extract, (can substitute vanilla extract)
3 cups Primal Palate Gluten-free All-Purpose Flour, (360g)
.25 cup Cornstarch, (32g)
1 tsp Sea Salt, fine
1 tsp Baking Soda
1 tsp Baking Powder
2 cups White Baking Chips, (336g) vegan c

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350˚F and prepare a cookie sheet with parchment paper.
In a stand mixer or large mixing bowl with a handheld electric mixer, combine the butter and granulated sugar and mix on high for 2 minutes or until light and fluffy.
Add in the strawberry jam, flax egg, and extract (if using) and mix on high for another 2 minutes. It's okay if the mixture appears to be separated. Scrape down the sides of the bowl when necessary.
Measure in the flour, cornstarch, salt, baking soda, and baking powder and mix on low until a soft dough forms.
Gently fold in the white chocolate chips.
With a 1.5 tablespoon cookie scoop, scoop the dough onto the prepared cookie sheet and top with additional chocolate chips if desired. Bake for approximately 8-10 minutes or until the edges are set and the center appears slightly underbaked.
Remove from the oven and let the cookies cool for 10 minutes before moving onto a wire rack to cool fully. Enjoy!
Store leftover cookies in an airtight container for up to 5 days or frozen for up to 6 months.