The Best Soft & Chewy Vegan Strawberry Cookies Recipe

Introduction

Enjoy a delightful treat with this soft and chewy vegan cookie recipe packed with fresh strawberry flavor. These cookies are naturally gluten-free and easy to make, perfect for anyone craving a sweet, tender bite.

Ingredients

• 1 cup chopped fresh strawberries (or frozen, thawed)
• 2 tbsp granulated sugar
• ½ cup vegan butter or dairy-free baking stick (softened)
• ¾ cup granulated sugar
• ¼ cup cooled strawberry syrup
• 1 tbsp cornstarch + 2 tbsp water (egg replacement)
• 1 tsp vanilla extract
• 1½ cups gluten-free flour (with xanthan gum)
• ½ tsp baking powder
• ¼ tsp salt
• Optional: red or pink food coloring
• Extra sugar for rolling

Instructions

1. Step 1: Make the strawberry syrup by combining the chopped strawberries and 2 tablespoons of sugar in a saucepan. Simmer over medium heat for 10–12 minutes until the mixture thickens.
2. Step 2: Mash the cooked strawberries gently, then strain the syrup through a fine sieve, discarding the solids. Chill the syrup for at least 30 minutes.
3. Step 3: In a bowl, cream together the softened vegan butter and ¾ cup granulated sugar until fluffy.
4. Step 4: Add the cooled strawberry syrup, cornstarch-water mixture, and vanilla extract to the creamed butter and sugar. Stir until well combined.
5. Step 5: In a separate bowl, whisk together the gluten-free flour, baking powder, and salt.
6. Step 6: Gradually add the dry ingredients to the wet ingredients, mixing until a thick dough forms. If desired, add red or pink food coloring to enhance the strawberry color.
7. Step 7: Cover the dough and chill in the refrigerator for 2½ hours or overnight to firm up.
8. Step 8: Preheat the oven to 325°F (163°C). Scoop 1.5 tablespoons of dough per cookie, roll each ball in extra sugar, and place on a lined baking sheet, spacing them apart.
9. Step 9: Bake for 14–16 minutes until the edges are set and the tops develop a crackled appearance. Remove from oven and allow to cool before serving.

Tips & Variations

• Use frozen strawberries if fresh are out of season, just be sure to thaw and drain well before making the syrup.
• Add a pinch of cinnamon or cardamom to the dough for a warm, spiced twist.
• For extra chewiness, slightly underbake the cookies by a minute or two.
• Replace the vegan butter with coconut oil for a subtle tropical flavor.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, warm gently in a microwave or oven for a few seconds to restore softness and chewiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten-free?

Yes, you can substitute regular all-purpose flour in the same quantity if gluten is not an issue for you. This may result in a slightly different texture but will still be delicious.

What can I use as an egg replacement besides cornstarch?

Other vegan egg replacements like flaxseed meal mixed with water or chia seeds soaked in water work well. Use 1 tablespoon of flax or chia mixed with 3 tablespoons of water to replace one egg.

The Best Soft & Chewy Vegan Strawberry Cookies Recipe

Print Recipe

★★★★★

4.4 from 65 reviews

This recipe creates soft and chewy vegan cookies bursting with fresh strawberry flavor. Using a homemade strawberry syrup and an egg replacement made from cornstarch, these gluten-free treats achieve the perfect texture while being dairy-free and vegan-friendly. The slight crunch from rolling the dough in sugar and the crackled tops make these cookies irresistible for any occasion.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 16 minutes
• Total Time: 3 hours
• Yield: Approximately 18–20 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Vegan, Gluten-Free
• Diet: Vegan

Ingredients

Scale 1x2x3x

Strawberry Syrup

• 1 cup chopped fresh strawberries (or frozen, thawed)
• 2 tbsp granulated sugar

Dough

• ½ cup vegan butter or dairy-free baking stick (softened)
• ¾ cup granulated sugar
• ¼ cup cooled strawberry syrup
• 1 tbsp cornstarch + 2 tbsp water (egg replacement)
• 1 tsp vanilla extract
• 1½ cups gluten-free flour (with xanthan gum)
• ½ tsp baking powder
• ¼ tsp salt
• Optional: red or pink food coloring
• Extra sugar for rolling

Instructions

1. Make the Strawberry Syrup: Add chopped strawberries and 2 tablespoons of granulated sugar to a saucepan. Simmer over medium heat for 10 to 12 minutes until the mixture thickens.
2. Mash and Strain: Gently mash the cooked strawberries to release more juice, then strain the syrup through a fine sieve, discarding the solids to obtain a clear syrup.
3. Chill Syrup: Allow the strawberry syrup to cool and chill it in the refrigerator for at least 30 minutes before use.
4. Cream Wet Ingredients: In a mixing bowl, cream together the softened vegan butter and ¾ cup sugar until the mixture is light and fluffy.
5. Add Syrup and Egg Replacement: Stir in the cooled strawberry syrup, the cornstarch-water mixture (used as an egg substitute), and vanilla extract until fully combined.
6. Mix Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, baking powder, and salt to ensure even distribution.
7. Combine Dry and Wet Mixtures: Gradually add the dry ingredients into the wet mixture, stirring until a thick dough forms. If desired, add red or pink food coloring to enhance the cookie color.
8. Chill Dough: Cover the dough and chill it in the refrigerator for at least 2½ hours or overnight to firm up for easier shaping and better texture.
9. Preheat Oven: Set your oven to 325°F (163°C) to prepare for baking.
10. Shape Cookies: Using a tablespoon or cookie scoop, portion out about 1.5 tablespoons of dough for each cookie. Roll each ball in extra sugar for a sweet crunch and place on a lined baking sheet, spacing them adequately.
11. Bake: Bake the cookies for 14 to 16 minutes until the edges are set and the tops have a characteristic crackled appearance. Remove from oven and allow to cool before serving.

Notes

• Using fresh or thawed frozen strawberries works fine for the syrup.
• The cornstarch-water mixture replaces eggs, making the cookies vegan.
• Be sure to chill the dough thoroughly; this helps improve the cookie texture and prevents spreading.
• Rolling the dough balls in sugar before baking adds a delightful crunch and subtle sweetness to the exterior.
• Adjust baking time slightly depending on your oven for perfect texture.
• For a stronger strawberry flavor, reduce the added sugar when making the syrup or add a few drops of natural strawberry extract.

Keywords: vegan cookies, gluten-free cookies, strawberry cookies, soft chewy vegan, dairy-free dessert, vegan baking, strawberry syrup cookies