The Best Soft & Chewy Vegan Strawberry Cookies Recipe
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.
- 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
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
- 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.
- 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.
- Chill Syrup: Allow the strawberry syrup to cool and chill it in the refrigerator for at least 30 minutes before use.
- Cream Wet Ingredients: In a mixing bowl, cream together the softened vegan butter and ¾ cup sugar until the mixture is light and fluffy.
- 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.
- Mix Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, baking powder, and salt to ensure even distribution.
- 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.
- 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.
- Preheat Oven: Set your oven to 325°F (163°C) to prepare for baking.
- 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.
- 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
