Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Strawberry Coconut Sugar Cookies - delicious vegan summer cookies. We love this recipe! They're chewy, sweet, full of strawberry flavor and absolutely heavenly. Gluten-free, vegan, and without any processed sugar. | thehealthfulideas.com

Strawberry Coconut Sugar Cookies

  • Author: The Healthful Ideas
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 22 cookies 1x
  • Category: Dessert

Ingredients

Scale
  • 1 flax egg (see notes)
  • 1 1/2 cup rolled oats
  • 1/2 cup almond flour
  • 1/2 cup coconut sugar
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 1 tsp vanilla powder (or vanilla extract*)
  • 1/4 tsp baking soda
  • 2 tbsp almond butter
  • 2 tbsp maple syrup
  • 1 tbsp coconut oil
  • 1/2 cup diced strawberries (about 5-6 small strawberries)

Instructions

  1. Start by making the flax egg and set it aside to soak while you prepare the rest of the ingredients.
  2. Preheat your oven to 175C (347F). Prepare a baking tray lined with parchment paper.
  3. In a big bowl mix together the oats, almond flour, coconut sugar, sea salt, cinnamon, vanilla powder, and baking soda. In a small bowl stir together the almond butter, maple syrup, and coconut oil. When the flax egg is ready, add it to the wet ingredients and mix.
  4. Pour the wet ingredients into the dry ingredients and mix well with a spoon or a spatula until it sticks together and everything is well incorporated.
  5. Fold in the strawberries.
  6. Optionally, put the dough into the fridge to chill for 30 minutes.
  7. Wet your fingers and start forming small balls and flattening them a little on the baking tray. (about 1cm thick - they will spread out but I like to flatten them a little so that they're really thin)
  8. Sprinkle the cookies with a bit of freshly cracked sea salt if desired.
  9. Bake for 20 minutes or until golden.
  10. Take them out of the oven and let them sit on the tray for another 5-10 minutes to cool down. Using a spatula, carefully remove them from the parchment paper (they like to stick) and transfer onto a cooling rack and cool completely before storing.

Notes

To make a flax "egg", mix 1 tbsp ground flax seeds with 3 tbsp water, stir and let it sit for 10-15 or until it becomes thicker and kind of slimy like a regular egg.
* if you're using liquid vanilla extract, add it along with the liquid ingredients

405 Shares
Pin294
Share1
Tweet
Yum110
More