Strawberry Vegan Cookie Bites (Print Version)
# Ingredients:
→ Filling Mix
01 -
½ teaspoon vanilla essence
02 -
½ Cup plant-based cream cheese, softened
03 -
¼ Cup white sugar
04 -
¼ Cup plain flour
→ Dough Base
05 -
1 teaspoon lemon juice
06 -
6 tablespoon water
07 -
2 tablespoon flaxseed meal
08 -
2 teaspoon pure vanilla
09 -
1½ Cup powdered freeze-dried strawberries
10 -
8 tablespoon non-dairy butter
11 -
1 Cup regular sugar
12 -
1⅔ Cup plain flour
13 -
1½ teaspoon baking powder
14 -
½ teaspoon sea salt
15 -
½ Cup dairy-free white chocolate bits
16 -
1½ teaspoon beet powder (for coloring, if desired)
# Instructions:
01 -
Mix together the cream cheese, sugar, flour, and vanilla. Make 12 scoops onto a lined tray, then freeze them for 30 minutes.
02 -
Stir together the flaxseed, water, beet powder, lemon juice, and vanilla. Set it aside for a bit.
03 -
Beat the non-dairy butter with sugar until fluffy. Add the flax mixture and strawberry powder. Mix in the flour, salt, baking powder, and chip pieces. Let the dough sit for 20 minutes.
04 -
Take ¼ cup dough portions, press into a well, put the frozen filling inside, and fully cover it with dough.
05 -
Bake at 350°F for 19-21 minutes. Turn the tray halfway through. Let cookies cool for 10 minutes on the sheet before moving.
# Notes:
01 -
For great flavor, use freeze-dried strawberries.
02 -
Beet powder can enhance the color but isn't mandatory.
03 -
Letting the dough rest gives it the right consistency.