Strawberries and Cream Vegan Valentine’s Cookies

These Strawberries and Cream Vegan Valentine’s Cookies are incredibly easy to make, healthy, and irresistibly delicious—perfect for your Valentine’s Day celebrations! Packed with fresh strawberries and white chocolate chips, these gluten-free cookies deliver a delightful burst of flavor that’s both indulgent and guilt-free. 

Whether you’re planning a romantic dessert or a fun treat for family and friends, this recipe is your go-to for a festive, wholesome, and easy-to-bake delight. Let’s get baking and spread some love with these amazing vegan cookies!

Spotlight on These Vegan Valentine’s Cookies

They are vegan and gluten-free: If you’re a fan of healthy, plant-based treats and love adding a little extra romance to your dessert table, then these cookies are for you! 

They are easy to make: The best part is that the cookie dough is made in one bowl! Wahoo! Did someone say fewer dishes? 

They are kid-approved: My girls absolutely love these cookies and I know your kiddos will too! 

They are healthy: These vegan strawberry cookies are not only gluten-free and dairy-free, but they also pack in all the flavors with wholesome ingredients like cashew butter and almond flour. 

They have delicious mix-ins: The combination of vegan white chocolate chips and freeze-dried strawberries makes every bite a delightful surprise—ideal for your Valentine’s Day dessert table or any occasion where you want to show some love with your baking.

They make a large batch: One of my favorite things about these vegan cookies is that I can make a large batch for the week. They are great for school lunches, an on-the-go pick-me-up, or an evening dessert.

They can be enjoyed year-round. You don’t need a holiday like Valentines Day or strawberry season to make these delicious cookies! Any time of the year will work, yum! 

Frequently Asked Questions

Can I use fresh strawberries instead? No, I do not recommend using fresh strawberries due to the moisture content of the fruit. It will change the texture of the cookies and you’ll end up with soggy cookies. Freeze-dried strawberries will still provide real strawberry flavor to these cookies. 

Can I store these cookies for later? Definitely! Store them in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them for up to 3 months—just thaw them at room temperature before enjoying them.

How are these cookies healthy? They are vegan and gluten-free and include no processed or refined ingredients, the perfect sweet treat for your family.

Can I change the mix-ins to something else? Sure! You can swap out the white chocolate chips for milk chocolate or dark chocolate chips, add Valentine’s sprinkles, or add crushed nuts to the cookie batter.

The Ingredient List

Cashew Butter: For the base of these cookies, use soft or room-temperature cashew butter. Let it sit out until it’s perfectly creamy and don’t melt it. This ensures your dough comes together beautifully for that rich, nutty flavor.

Coconut Sugar: We swap out refined white sugar for coconut sugar in this recipe. It provides a natural, caramel-like sweetness and adds a wholesome touch to these vegan treats.

Maple Syrup: Opt for pure maple syrup to infuse your cookies with a warm, plant-based sweetness. Avoid imitation syrups to keep the authentic, deep flavor that perfectly complements the other ingredients.

Vanilla Extract: Use real, pure vanilla extract to enhance the overall flavor profile of your cookies. Steer clear of imitation varieties—they just won’t deliver that rich, aromatic vanilla taste.

Almond Flour: Almond flour is key for creating a light, gluten-free texture. It gives your cookies a delicate crumb that works perfectly with the nutty base provided by the cashew butter.

Baking Powder: A touch of baking powder is essential for achieving a soft, pillowy rise. It ensures your cookies have that perfect airy texture without overpowering the other flavors.

Cornstarch: Cornstarch helps create a melt-in-your-mouth crumb by tenderizing the dough. It’s a little secret ingredient that balances the texture of these delicious cookies. I do not recommend subbing it with arrowroot powder.

Salt: A pinch of salt is crucial to brighten and balance all the flavors. It enhances the sweetness and brings out the best in every ingredient.

Vegan White Chocolate Chips: These add delightful bursts of creamy sweetness in every bite. Make sure to choose a high-quality brand to get that dreamy white chocolate flavor that makes these cookies extra special.

Freeze-Dried Strawberries: Roughly crush freeze-dried strawberries to add a vibrant pop of tangy flavor and color. Their concentrated taste pairs beautifully with the nutty and sweet elements in these cookies, making each bite a celebration of flavor.

The Instructions

Step one: Preheat and prepare

Preheat your oven to 350°F. Line a baking tray with parchment paper or a silicone baking mat. 

Step two: Cream the wet ingredients

In a large mixing bowl or a stand mixer, beat the cashew butter, coconut sugar, maple syrup, and vanilla extract together until smooth and creamy. 

Step three: Mix in dry ingredients

Add in the almond flour, cornstarch, baking powder, and salt. Beat again until the ingredients are fully combined. 

Step four: Fold in additions

Gently mix in the vegan white chocolate chips 

Then, fold in the crushed freeze-dried strawberries. 

Step five: Scoop dough

Using a medium-sized cookie scoop, form 1-inch balls of dough and place them on your prepared lined tray about 2 inches apart. 

Step six: Bake to perfection

Bake in your preheated oven for 11-13 minutes. Keep an eye on them—the edges will be set while the centers remain soft and chewy. 12.5 minutes was the sweet spot for me. Do not overbake.

Step seven: Cool and enjoy

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. 

Storage

Once the cookies are completely cooled, transfer them to an airtight container. Leftover cookies can stay on the counter for up to 5 days or in the fridge for up to 8 days. You can freeze them in a large plastic ziplock for up to 2 months. 

You can freeze the cookie dough for up to three months. Simply scoop the cookie dough balls and place them on a plate with space in between. Freeze them for a few hours and then transfer them to a ziplock bag. *Pro tip-add the cooking instructions with Sharpie on the bag. 

If freezing, allow the cookie dough to thaw for about 30 minutes before baking. They may also need a few additional minutes in the oven.

Other Vegan Strawberry Desserts

Strawberry White Chocolate High Protein Pudding

Strawberry Coconut Cream Stuffed Dates Dipped in Chocolate

Strawberry Peanut Butter Chocolate Chewy Granola Bars

Enjoy!

XOXO

Michelle