Ingredients
Scale
- 1/2 cup white sugar
- 1/2 cup light brown sugar, packed
- 1 teaspoon salt
- 1/2 cup vegan butter, melted
- 1/4 cup non-dairy milk
- 1 teaspoon almond or vanilla extract
- 1 1/2 cups flour
- 1/2 teaspoon baking soda
- 2/3 cup vegan white chocolate chips
- 2/3 cup freeze dried strawberries, chopped
Instructions
- In a large bowl, whisk together the sugar, brown sugar, salt, and butter until combined.
- Whisk in non-dairy milk and vanilla or almond extract, until all sugar has dissolved and the batter is smooth.
- Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
- Fold in the white chocolate chips and chopped strawberries evenly.
- Cover and chill the dough in the fridge for a minimum of 2hrs.
- Preheat oven to 350°F (180°C).
- 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.
- 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