Made without strawberry extract or artificial flavors, they have pops of juicy strawberries and sweet strawberry powder throughout.
Like my vegan blueberry cookies and lime cookies, they taste like summer! But you can still enjoy them outside of strawberry season by omitting the fresh berries.
🧾 Ingredients
Here's everything you need to make these delicious cookies:
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Fresh Strawberries: Wash and dry the strawberries well, then finely dice them. You can skip the fresh berries and just use freeze-dried if preferred.
- Freeze-Dried Strawberries: These are dried crunchy real strawberries, they have an intensely concentrated berry flavor which works perfectly for cookies as we do not want to add too much moisture which comes with using fresh fruit only.
- Vegan Yogurt: Acts as an egg replacer, binding the cookie dough while adding a slightly tangy flavor.
🔪 Instructions
Here are step-by-step images showing how to make these strawberry crumble cookies. Please refer to the detailed printable recipe card at the end of this page for full measurements and written instructions:
Step 1: In a large bowl, cream the softened butter, granulated sugar, and brown sugar until fluffy. You an use an an electric whisk or stand mixer.
Step 2: Add the vegan yogurt and vanilla extract and whisk again to combine.
Step 3: Add the sifted dry ingredients (flour, baking powder, baking soda, and sea salt) and fold into a dough consistency. Crumble or chop the freeze-dried strawberry pieces and fold those into the cookie dough.
Step 4: Add the chopped fresh strawberry pieces and fold until combined. Cover the bowl and chill for 15-30 minutes.
Step 5: Add all-purpose flour, sugar, and vegan butter to a bowl and rub using your fingers until it resembles coarse crumbs. Set aside in the fridge.
Step 6: Scoop the cookies into dough balls with a 2"/5cm cookie scoop and place on a parchment lined baking sheet. Top with crumble and bake for 12-14 minutes in your preheated oven.
💭 Expert Tips
Don’t skip the chilling step! This not only helps to rehydrate the flour but also helps prevent the cookies from spreading too far during baking.
Use a large cookie cutter to scoot around the edges of the cookies straight from the oven. This will give them nice clean round edges.
Freeze cookie dough balls for “cookies on demand.”Once you’ve portioned out the cookie dough balls, freeze them until solid, then pop them into a freezer-safe container for up to 2 months. Whenever a cookie craving strikes, grab a few balls from the freezer and bake as directed, adding a few extra minutes to the bake time as needed.
🍽 Variations
- Cream Cheese Filling: Whisk 150g vegan cream cheese with 50g of confectioners sugar. Separate into half teaspoon-sized balls on a parchment-lined sheet pan and freeze for 3 minutes. Then add the frozen cream cheese to the center of each cookie dough ball. Cover it completely before topping with crumble and baking. Just a heads up though, I found the cream cheese-filled cookies are better having been chilled for a few hours - especially during warmer months!
- Vanilla Glaze: Drizzle the baked cookies with a simple icing like in my pistachio muffins (mixture of confectioners' sugar, vanilla, and dairy-free milk).
- White Chocolate Chips: Add 80g chopped dairy-free chocolate (I like Vivani iChoc) but you could also try your hand at homemade white chocolate.
- Strawberry Jam: Add a few dollops of strawberry preserves or jam to the cookie dough for jammy swirls.
- Different Fruits: You could try making them with freeze-dried raspberry pieces and fresh raspberries or a combination of different berries.
💬 FAQs
Once the cookies have cooled completely, transfer them to an airtight container. You can keep them at room temperature for a day but due to the fresh fruit content I recommend storing them in the fridge thereafter. You can keep them refrigerated for up to 4-5 days.
Sounds like you skipped the chilling step. This gives the flour time to rehydrate, plus helps prevent the cookies from spreading too far during the baking step. I also recommend scooting around the edges of the cookies while they're still hot so that you can get gorgeous round edges.
🍓 More Strawberry Recipes
📖 Recipe
Description
Ingredients
- 200 g (1 ⅔ cups) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 130 g (4.5 oz) vegan butter (block-style), room temperature *see note 1
- 100 g (½ cup) granulated sugar
- 100 g (½ cup) soft brown sugar
- 40 g (2 tablespoons) vegan Greek-style yogurt, room temperature *see note 2
- 1 teaspoon vanilla extract
- 20 g (1 cup) freeze-dried strawberries
- 85 g (½ cup) fresh strawberries, finely diced
Shortcake Crumb Topping
- 50 g (¼ cup) granulated sugar
- 40 g (⅓ cup) all-purpose flour
- 2 tablespoons vegan butter (block-style)
Instructions
- Prepare: Preheat your oven to 175°C (350°F). Line 2 baking trays or cookie sheets with parchment paper and set aside. Sift the flour baking soda, baking powder, and salt in a medium bowl and set aside.
- Mix the wet ingredients: Add the butter and sugar to a large bowl and use an electric whisk or stand mixer for 2-3 minutes until light and airy. Add the vegan yogurt and vanilla and whisk again until combined.
- Mix the dry ingredients: Add the flour, baking soda, baking powder, and salt to the bowl and fold it in using a spatula.
- Add strawberries: Crush the freeze-dried strawberries between your fingers (or roughly chop them with a knife and fold them into the cookie dough.Lastly, fold in the fresh strawberries.
- Chill the dough: Cover the bowl of cookie dough and place it in the fridge for at least 15-30 minutes. You can also leave it chill overnight if you wish.
- Make the crumble: Add the sugar, flour, and butter to a medium bowl. Rub the butter into the dry ingredients until it resembles a crumb consistency. Set aside in the fridge.
- Assemble: Use a 2"/5cm cookie scoop or ice cream scoop to separate the dough into 10 portions (or 12 smaller cookies if preferred). Place the cookie dough balls on the lined sheets - be careful to leave at least 2.5 inches of space between each ball of dough as they will spread whilst baking!
- Press some shortcake crumble on top of each cookie.
- Bake: Bake the cookies for 12-14 minutes, then remove them from the oven and round off the edges using a large cookie cutter. (This step is important to get a nice round shape as pictured, otherwise the cookies will be large and flat).Allow the cookies to cool on the baking tray for 5-10 minutes.
- Storage: Once cool, transfer the cookies to an airtight container. You can keep them out at room temperature for a day but after that I prefer to store them in the fridge (up to 4 days) due to the fresh fruit content.You can freeze them in an airtight container or in a freezer bag for up to a month. Just separate each cookie with a piece of parchment to prevent them from sticking to each other.
Notes
- Vegan Butter: Block-style butter such as Violife, Flora, or Naturli, not spreadable margarine.
- Greek-Style Yogurt: Sub with vegan sour cream, vegan skyr, firm silken tofu, or very thick coconut yogurt.
- Cream Cheese Filling: Whisk 150g vegan cream cheese with 50g of confectioners sugar. Separate into half teaspoon-sized balls on a parchment-lined sheet pan and freeze for 3 minutes. Then add the frozen cream cheese to the center of each cookie dough ball. Cover it completely before topping with crumble and baking. Just a heads up though, I found the cream cheese-filled cookies are better having been chilled for a few hours - especially during warmer months!
Nutrition
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