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Vegan Strawberries and Cream Cookies












Hello & Happy Saturday!!







If there is one season I’m all about, it’s strawberry season! Long before my cooking days I don’t feel as though I could discern the difference in flavor with fruit that’s in season versus off season. However, today the difference for me is palpable. Fruit that’s in season looks more vibrant in color, packs more juice and overall flavor. 


Many times when fruit is off season it can be bland, not as colorful and typically not even ripe. Needless to say, summer is my favorite season as fruit is a plenty! With being on the verge of summer I’m craving all things strawberries and wanted to explore a strawberry cookie. While you can add fresh fruit to cookies it generally adds too much moisture, and you can easily throw in dried or freeze dried fruit to capture the season. 


The other week we did a strawberry cake, so I knew we had to do vegan Strawberries and Cream Cookies!



What’s great about this recipe? Everything! It’s quick, easy, you need is 1 bowl, packs tons of vegan white chocolate, has strong notes of strawberries, requires no flax eggs or beating of butter, perfect for summer, and perfect for all those obsessed with everything strawberry! 



If you love effortless summer inspired cookies, you have to try these new 1 Bowl vegan Strawberries + Cream Cookies!!









Why this recipe is great: 






Packed with vegan white chocolate chips

Features freeze dried strawberries 

Buttery soft

Perfect for summer 
























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Vegan Strawberries and Cream Cookies

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  • Author: Gabrielle
  • Total Time: 0 hours
  • Yield: 8 large 1x





  1. In a large bowl, whisk together the sugar, brown sugar, salt, and butter until combined.
  2. Whisk in non-dairy milk and vanilla or almond extract, until all sugar has dissolved and the batter is smooth.
  3. Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
  4. Fold in the white chocolate chips and chopped strawberries evenly.
  5. Cover and chill the dough in the fridge for a minimum of 2hrs.
  6. Preheat oven to 350°F (180°C).
  7. Make 1 ice cream scoop of batter and place on a baking sheet lined with parchment paper. Now chill dough again for 10 minutes to firm up the dough. If not chilled the cookies will spread more.
  8. Bake for 12-15 minutes, or until cookies just begin to brown. Allow to cool for 10-15, then place on cooling rack to fully cool.


  • Prep Time: 2hrs
  • Cook Time: 15 mins








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  1. How many cookies does this make?

    1. I would say 8-12 depending on size! I made mine larger to capture better images.

      1. Can you use regular butter and milk if you aren’t doing vegan?

  2. they look scrumptious. do you have a metric option for ingredients please?

    1. Hi Jan, Unfortunately I don’t have metric conversions for the ingredients. However, you may be able to input them into a program online.

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