Vegan Strawberry Coconut Chocolate Chip (Print Version)
Soft chewy vegan treats bursting with strawberries, coconut, and chocolate chips. Ready in just 30 minutes.
# List of Ingredients:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup melted coconut oil
06 - 3/4 cup brown sugar, packed
07 - 1/4 cup granulated sugar
08 - 1/4 cup unsweetened non-dairy milk
09 - 1 teaspoon pure vanilla extract
→ Add-Ins
10 - 3/4 cup unsweetened shredded coconut
11 - 1 cup vegan chocolate chips
12 - 1/2 cup freeze-dried strawberries, chopped
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together flour, baking soda, baking powder, and salt until well blended.
03 - In a large bowl, combine melted coconut oil, brown sugar, and granulated sugar. Mix until smooth and creamy. Stir in non-dairy milk and vanilla extract until fully incorporated.
04 - Gradually add dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
05 - Fold in shredded coconut, chocolate chips, and chopped freeze-dried strawberries until evenly distributed throughout the dough.
06 - Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing at least 2 inches apart to allow for spreading.
07 - Bake for 11 to 13 minutes, or until edges are lightly golden and centers appear slightly underbaked.
08 - Let cookies cool on baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely before serving.
# Expert Advice:
01 -
- These cookies prove that vegan baking can be just as indulgent and satisfying as traditional recipes, with a texture that's perfectly chewy on the inside and slightly crisp on the edges.
- The strawberry coconut chocolate chip trio creates layers of flavor that make each bite feel like a special treat, not just another cookie.
02 -
- Freeze-dried strawberries are essential here. Fresh strawberries would make the dough too wet and prevent proper baking, while freeze-dried versions give intense flavor without moisture issues.
- Room temperature coconut oil mixes beautifully with sugar, but if it solidifies, warm it slightly. Hot coconut oil can melt your sugar too much, affecting the final texture.
03 -
- Chop the freeze-dried strawberries into smaller pieces rather than crushing them into powder. This creates beautiful pockets of concentrated strawberry flavor throughout each cookie.
- If your coconut oil has solidified in the pantry, measure it while solid, then melt. This ensures you use exactly the right amount without any guessing.