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.
Servings: 18 cookies
Calories: 213kcal
Equipment
- 1 large mixing bowl
- 1 stand mixer or hand electric mixer
- 1 lined cookie sheet
Ingredients
Wet ingredients
- 1 cup creamy cashew butter
- ½ cup coconut sugar
- ½ cup maple syrup
- 1 teaspoon pure vanilla extract
Dry ingredients
- 1¼ cup almond flour
- ¼ cup cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon salt
Mix ins
- ¼ cup mini vegan white chocolate chips
- ½ cup roughly chopped freeze-dried strawberries
Instructions
- Preheat your oven to 350°F. Line a baking tray with parchment paper or a silicone baking mat.
- 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.
- Add in the almond flour, cornstarch, baking powder, and salt. Beat again until the ingredients are fully combined.
- Gently fold in the vegan white chocolate chips and the crushed freeze-dried strawberries. *First mix in white chocolate chips and then fold in the freeze dried strawberries.
- Using a medium-sized cookie scoop, form 1-inch balls of dough and place them on your prepared lined tray about 2 inches apart.
- 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 over bake.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
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.
Nutrition
Serving: 1cookie | Calories: 213kcal | Carbohydrates: 25g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 70mg | Potassium: 193mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1IU | Vitamin C: 80mg | Calcium: 52mg | Iron: 3mg