Vegan Strawberry Chocolate Chip Cookies

Step 1

Preheat oven to 350°F (177°C).

Step 2

Line cookie sheet(s) with parchment paper (if needed), set aside.

Step 3

Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.

Step 4

Rough chop or break the freeze-dried strawberries into small pieces roughly the same size or slightly larger than chocolate chips. Set aside.

Step 5

Add the flour, baking soda, and salt to a small bowl. Whisk well to combine and set aside.

Step 6

In a medium bowl, using an electric mixer, beat the butter, brown sugar, and granulated sugar until blended and creamy, about 2 minutes. Stop to scrape down the sides of your bowl when needed. Add flax egg and vanilla extract, and blend again for 1 minute.

Step 7

Gradually add the flour mixture to the butter mixture and mix on low speed with your electric mixer or with a wooden spoon until a soft, sticky dough has formed. Don't overmix.

Step 8

Add chocolate chips and stir until they combine with the dough, then gently fold in the freeze-dried strawberries.

Step 9

Using a medium-sized cookie scoop (or a tablespoon) scoop the dough and place on the cookie sheet. If using a tablespoon, roll the dough into balls. (Don't press the cookie dough down.)

Step 10

Bake for 9 minutes.

Step 11

Remove from the oven and let cookies cool on the cookie sheet for 5 minutes before transferring them to a cooling rack. They will appear puffy and very soft right after they come out of the oven, but that's okay, they will flatten slightly and firm up as they cool.