Soft, chewy and speckled with strawberries and vegan white chocolate chips. So easy, no chilling required, and can be made even before strawberry season. The secret to the bursts of strawberry flavor (without soggy cookies) is that we use freeze-dried strawberries in this recipe. Paired with the creamy sweetness from vegan white chocolate, these vegan cookies are a delicious treat!
Preheat the oven to 350°F. Line a large baking tray with parchment paper.
In a medium-sized bowl, sift together the flour, baking powder, cornstarch and salt. In the bowl of a stand-mixer, or in a large bowl with an electric beater, blend the vegan butter with the granulated sugar, brown sugar and plant-based milk until creamy and smooth. Blend in the vanilla.
Add the flour mixture to the vegan butter mixture, blending well until most of the flour is mixed in. Fold in the chopped strawberries and white chocolate chips, taking care not to over-mix. The dough with be thick, soft and a bit sticky.
Measure 2 tablespoons per cookie (40-50g) and roll it into a ball. Place on the prepared baking tray, 2 inches apart. You should get 12-15 balls. Gently flatten each ball with the palm of your hand. If you need more than one baking tray, bake only one tray at a time, keeping the second tray in a cool area.
Bake for 8-10 minutes, just until the edges start to become golden. The center will look soft. Baking until the whole cookie is golden will result in a cookie that isn't soft.
Let the cookies cool for 5 minutes on the baking tray before using a spatula to move to a cooling rack. These cookies are best fresh but keep well for up to a week in an airtight container.