Vegan Strawberry Shortcake Cookies

4.96 from 22 votes

Vegan Strawberry Shortcake Cookies

If you loved those strawberry shortcake ice cream bars, you are going to go ga-ga over these amazing vegan strawberry shortcake cookies! Soft, tons of strawberry flavor bursting through, and a variety of texture will make these your new favorite cookie!

Prep Time10

Cook Time15

Chilling Time30

Total Time55

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 343kcal

Author: Andrew Bernard

Ingredients

2 cups all purpose flour
½ teaspoon sea salt
½ teaspoon baking powder
¼ teaspoon baking soda
½ cup vegan butter, softened
⅔ cup vegan brown sugar, packed
⅓ cup vegan cane sugar
½ cup unsweetened applesauce
1 teaspoon vanilla extract
2 teaspoon strawberry emulsion (or same amount of strawberry extract + a few drops of red dye if colored desired).
10 golden oreos, roughly chopped
0.6 oz freeze dried strawberries
⅔ cup vegan white chocolate chips

US Customary - Metric

Instructions

In a bowl, whisk together the flour, salt, baking powder and baking soda.
In a separate large bowl, add the softened vegan butter and both sugar. Beat together for 4-6 minutes or until light and creamy.
Add in applesauce and both extracts. Beat them just until combined (about 20-30 seconds).
Pour in dry ingredients to the wet and beat just until combined. DO NOT OVERMIX.
Fold in golden oreos, freeze dried strawberries, and white chips.
Use a large ice cream scoop or your hands to make 9 cookies and place on a baking sheet. Optional, place more cookies/chips/dried strawberries on the tops of the cookies. Chill cookies in the fridge for 30 minutes. While waiting, preheat oven to 375˚F (190˚C).
Bake the cookies for 10-14 mins. Remove from oven and let rest about 15 - 20 mins to set.
Store any leftovers in an air tight container.

Video

Notes

See post for notes about Top 8 Allergy Free variation

Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

Nutrition