Vegan & Gluten Free Strawberry Cookies with White Chocolate

Vegan strawberry cookies

Baking with gluten-free flour can be tricky. I have spent a lot of time perfecting the right combination that delivers a chewy and tasty cookie without the grittiness that gluten-free flours often produce. The key to successful gluten-free baking is the perfect combination of an all-purpose gluten-free flour and almond flour. While my preference would be to replicate a traditional recipe using a grain-free/almond flour, it is sometimes difficult to get a similar taste and texture that rivals a traditional recipe.

For gluten-free baking, I like the 1 to 1 Baking Flour by Bob’s Red Mill. As with this recipe, I use a combination of this flour and almond flour. I have found that when I use only the gluten-free baking flour, my cookies or baked goods have a gritty texture to them. Using a combination of the gluten-free with some almond flour eliminates the grittiness. If you can find Mama’s Almond Blend (combination of gluten-free flours and almond flour), you can use this in place of the all-purpose flour and the almond flours in this recipe.


  • ¾ cup vegan butter (favorite brand is Miyoko’s)
  • 4 Tablespoons vegan cream cheese (favorite brand is Kite Hill)
  • ¾ cup packed brown sugar
  • ¾ cup packed granulated sugar
  • 1 ½ teaspoon vanilla extract
  • 2 vegan eggs (I like Bob’s Red Mill, or you can make 2 flax eggs)
  • 1 ¼ cup gluten-free flour (favorite brand is Bob’s Red Mill 1:1 baking flour)
  • 1 cup of almond flour
  • 1 cup of freeze-dried strawberries (smashed into a coarse powder)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cups of vegan white chocolate chips
  • Optional: ½ cup chopped macadamia nuts


  1. Preheat the oven to 375 degrees.
  2. For best results, make sure your butter and cream cheese are brought to room temperature.
  3. In a large mixing bowl, add the butter, cream cheese, sugar, vanilla extract, and vegan eggs. On medium speed, use a mixer (or hand mixer) and cream together the ingredients until smooth.
  4. In a small bowl, mix the flours, dried strawberry powder, salt, and baking soda.
  5. Add the dry ingredients to the wet ingredients and mix until smooth and well blended. Be careful not to overwork the dough. Just mix until it is well combined.
  6. Stir in the white chocolate chips and macadamia nuts if using.
  7. Line a cookie tin with parchment paper.
  8. Using a small scooper or a teaspoon, place even rounds of dough onto the cookie tin. The dough expands when cooking, so don’t do more than two columns of cookies (8 per cookie tin).
  9. Bake for 10 to 15 minutes; or until the edges start to brown slightly.
  10. Once you remove the cookies, the option to sprinkle a few extra white chocolate chips on top.
  11. Let cool and enjoy!


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