This was a late night cookie baking idea. I had some fresh strawberries I needed to use up and I really wanted to make cookies with them! I also miss shortbread, so I decided to make these Strawberry Shortcake Cookies!
This recipe is perfect just in time for Valentine’s Day! Easy to make and super tasty. They are a nice snack to share with your loved one. Try dipping them in some plant based milk! That’s what Josh and I do after dinner sometimes!
These cookies are super easy with only 7 ingredients, and minimal sugar. For the sugar I use Golden Castor Sugar which I find gives a really nice flavour to cakes and cookies. If you can’t find it, feel free to substitute with normal castor sugar, or any other sugar.
I reckon you could add choc chips into this recipe (or chunks of dark chocolate) and take it to the next level! I haven’t tried it yet, but definitely will on the next batch!
If you like cookie recipes, try out our Lemon and Poppyseed Cookies, our Nutmeg Spiced Cookies, our Aunties Oat Choc Chip Cookies, our Gluten Free Spiced Pumpkin Yo-Yo Cookies or our Raw Banana Lemon Coconut Cookies. So many cookie recipes to choose from!! Maybe I’ll change our blog name to the Vegan Cookie Monsters! Haha.
Cookies are so quick to make and taste delicious, so why not make some soon! Please share this cookie recipe with your cookie loving friends and family! If you make it, please let us know in the comments!
Perfect for Valentines Day, or just any day - these Strawberry Shortcake Cookies have only 7 ingredients and are quick and easy to throw together!
- 1 cup self raising flour
- 1/3 cup golden castor sugar
- pinch of himalayan sea salt
- 1/3 cup nuttelex or plant based butter melted
- 2 Tbsp apple sauce
- 1 tsp vanilla extract or vanilla paste
- 1/3 cup fresh strawberries
Pre heat the oven to 180℃
Mix the dry ingredients together and the wet ingredients in a separate bowl. Then add the wet ingredients to the dry and mix well. Then stir through the fresh strawberries. Form into cookie rounds and place on a baking sheet. Should make 8 to 9 cookies.
Bake in the oven for 15 to 18 minutes or until golden brown on top. They will harden a bit on the outside as they cool but still be a bit soft and fluffy on the inside. Enjoy!