Chocolate Strawberry Cookies

Cookie Form of the Classic Dessert

Everyone loves the traditional chocolate covered strawberry, so I decided to make them into cookie form. These cookies are perfect for Valentine’s Day if you want to switch it up.

The base is a traditional sugar cookie recipe with the add-ins of strawberries and chocolate. The base of this recipe can be used for any add-ins you want.

You could also top these cookies with frosting or melted chocolate. To make them extra festive for Valentine’s Day you could also add festive sprinkles. The options are endless. I would love to hear any creations you come up with. 

Vegan butter: any vegan butter will work. You can also substitute for oil. If you aren’t vegan normal butter works too.

Sugar: any granulated sugar will work. Be sure it is granulated and not a liquid sweetener such as maple syrup.

Vanilla extract: if you don’t have this you can omit. Almond extract can also be used.

Nondairy milk: I used unsweetened almond milk. Any nondairy milk will work. If you aren’t vegan normal milk works too.

All-purpose flour: I haven’t tested any other flours. The closest option would be a 1:1 gluten-free flour.

Strawberries: you can substitute the strawberries for any fruit of your choice. Be sure to not skip coating them in flour as this is what prevents the dough from becoming to sticky.

Chocolate chips: any chocolate chips will work. You could also chop a chocolate bar. White chocolate works well in this recipe as well.

Ingredients:

• Vegan butter

• Sugar

• Vanilla extract

• Nondairy milk

• Baking powder

• All-purpose flour

• Strawberries

• Chocolate chips

Recipe:

Makes 6-8 cookies

• 1/3 cup sugar

• 3 tablespoons vegan butter

• 2 tablespoons nondairy milk

• 1 teaspoon vanilla extract

• 2 teaspoons baking powder

• 2/3 cup all-purpose flour

• ½ cup chopped strawberries

• ¾ cup chocolate chips

Directions:

1.    Preheat the oven to 350 degrees Fahrenheit.

2.    Line a cookie sheet with parchment paper or spray with cooking spray.

3.     In a bowl melt the butter. Add in the sugar, nondairy milk, and vanilla extract. Stir to combine.

4.    Add in the all-purpose flour and baking powder. Stir until a dough is formed.

5.    Chop the strawberries and place in a bowl. Coat the strawberries in 2-3 tablespoons of all-purpose flour. Add to the dough mixture along with the chocolate chips. Use a rubber spatula to fold into the dough. Use a cookie scoop to scoop all the dough and place on cookie sheet. Roll the dough into balls and press flat.

6.    Bake for 7-9 minutes. Allow to completely cool before eating.

Be sure to store the cookies in the refrigerator or freezer. The cookies should last up to 5 days in the refrigerator. You can prep a large batch and store in the freezer. It should last for a month minimum.

If you try this recipe and enjoy it, I would love if you could press the “like” button at the bottom of this page or leave a comment. Either one of those really helps me out!

If you ever have any questions about a recipe or substitutions, don’t hesitate to reach out!