Imagine biting into a cookie that tastes like summer, bursts with fresh strawberry flavor, and happens to be completely vegan! These Vegan Strawberry Shortcake Cookies are about to revolutionize your dessert game, offering a mouthwatering treat that's both deliciously satisfying and surprisingly simple to make. Whether you're a dedicated vegan, a health-conscious foodie, or simply someone who loves incredible cookies, this recipe will transform your baking experience and leave you craving more with every single bite.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: Vegan
Serves: 16 cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup coconut oil, melted
- 1/4 cup almond milk
- 1 cup diced strawberries
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Ensure the baking sheet is prepared before mixing ingredients to maintain ingredient freshness.
- In a large mixing bowl, combine all-purpose flour, almond flour, granulated sugar, baking powder, and salt. Whisk the dry ingredients thoroughly to ensure even distribution of leavening agents and create a uniform mixture.
- In a separate small bowl, whisk together melted coconut oil and almond milk until well combined. The mixture should be smooth and homogeneous.
- Pour the wet ingredients into the dry ingredient mixture. Gently fold and mix until a soft, slightly crumbly dough forms. Be careful not to overmix, as this can make the cookies tough.
- Carefully fold in the diced strawberries, distributing them evenly throughout the dough. The moisture from the strawberries will add natural sweetness and create pockets of fruity flavor.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet. Space the cookies about 2 inches apart to allow for slight spreading during baking.
- Gently press down on each cookie mound to slightly flatten, creating a more uniform shape. This helps ensure even baking and a consistent texture.
- Place the baking sheet in the preheated oven and bake for 12-14 minutes. Look for light golden edges and a slightly firm center as indicators of doneness.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. This allows them to set and become more stable.
- Transfer cookies to a wire rack to cool completely. As they cool, the strawberries will set and the cookies will develop a tender, shortcake-like texture.
- Optional: Dust with powdered sugar or drizzle with a simple vegan glaze for additional sweetness and presentation.
- Store cooled cookies in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Tips
- Ingredient Temperature Matters: Ensure your coconut oil is melted but not hot, and use room temperature almond milk for the best dough consistency.
- Don't Overmix: Gently fold ingredients to keep the cookies tender and prevent a tough texture.
- Fresh Strawberries Are Key: Use ripe, fresh strawberries for the most vibrant flavor and natural sweetness.
- Uniform Cookie Size: Use a cookie scoop for consistent sizing and even baking.
- Cooling is Crucial: Allow cookies to cool completely to develop their signature shortcake-like texture.
- Storage Hack: If you want to keep cookies longer, freeze them in an airtight container for up to 2 weeks.
- Customize Your Cookies: Experiment with adding a touch of vanilla extract or lemon zest for extra flavor complexity.
Nutrition Facts
Calories: 95kcal
Carbohydrates: 11g
Protein: 2g
Fat: 6g
Saturated Fat: 4g
Cholesterol: 0mg
