Strawberry Yogurt Vegan Cookies are soft, moist and chewy cake like dessert. These cookies fulfill your desire to eat a cake and yet satisfy your cravings for cookies as a snack or dessert.
These cookies are Yashvi’s favorite. On her demand I have baked these may be like 3 times in a week. They are super easy snack/dessert with minimum mess.
Ingredients for Strawberry Yogurt Vegan Cookies
These beauties are made out of fresh strawberries, vegan almond yogurt, almond flour and bananas for sweetener.
How can anyone just pass these goodies? Also they are so perfect for spring and early summer dessert menu.
These cookies are so easy that you might have everything in your pantry right now. All you need is to whip up the batter and bake them.
I used only 1 tsp of brown sugar to smoothen the sourness of yogurt. These cookies are gluten free and nutritious because it is a low carb, high protein and high fiber cookies.
I have never baked cookies with yogurt earlier. However, it has been in my mind for a while and I really wanted to give it a try. Initially I was skeptical about using yogurt in a dessert. I didn’t want my cookies to be sour or taste weird but with a little practice I was able to get to the perfect taste.
Yashvi definitely helped me in every stage as a recipe taster. These cookies can be stored in an air tight container in the refrigerator for 3-4 days. When serving, just warm it up for 5-10 seconds in a microwave and enjoy.
Personally, I love fresh baked cookies immediately out of the oven. The one and only trick to keep the cookies away from crumbling is that when out of the oven, let the cookies cool down completely before picking on them. Well, it was the extremely difficult to not pop them in my mouth.
These aromatic and delicious Strawberry Yogurt Vegan Cookies were totally irresistible.
Strawberry Yogurt Vegan Cookies
Ingredients
- 1 1/2 cups chopped fresh strawberries
- 1/8 cup vegan almond yogurt (plain)
- 2 medium bananas (mashed)
- 1 tsp brown sugar
- 1 tsp vanilla extract
- 1 1/2 cups almond flour
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
- In a blender add 1 cup chopped strawberries and blend smooth.
- Preheat oven at 375 degree Fahrenheit and prepare a cookie sheet by greasing it well.
- In a large bowl whip yogurt. Pour the blended strawberries and mix.
- Now, add mashed bananas, sugar and vanilla extract.
- In another bowl combine almond flour, baking powder and salt. Mix very well until there are no lumps.
- Now, fold in dry ingredients into the wet ingredients. Mix well until the batter is well blended. The consistency of the batter would be thick and sticky.
- Lastly, fold in the rest of the chopped strawberries and mix gently.
- Now, drop about 1 tbsp. of the batter on the cookie sheet.
- Place the cookie sheet in the middle rack of the oven and bake for 40 minutes or until golden in color.
- Take out the cookie sheet and let the cookies cool down completely. Enjoy!
Video
Notes
- I would recommend to finely chopping ½ cup of the strawberries that is folded in the batter for a nice look of the cookies.
- Make sure to let the cookies completely cool down or they might crumble slightly.Â
- For this recipe I used Kite Hill almond milk yogurt (plain). Any plain yogurt can be used for this recipe.
- If you use regular yogurt and if it’s too sour, add ½ tsp brown sugar extra to cut on the sourness.Â
- These cookies can be refrigerated in an air tight container for 3-4 days. Just before serving warm them for 5-10 seconds in a microwave and serve at room temperature.
Nutrition
Products used in this recipe
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Julia says
I tried twice to bake these and it seems either the temperature or the baking time didn’t work for me. After only 30 mins in the 375 F oven, the bottoms were black and the middles were still goopy. Has anyone else had success?
Gunjan says
Looks like the oven may be working differently for you as compared to mine. If you want to give it another try then preheat your oven at 350 degree Fahrenheit. Then, bake for 25-30 minutes. The cookies should start to change its color, then turn off the oven and let them rest in the warm oven for 3-4 minutes. Take it out. Let them cool completely so they can firm as they cool down. This should work because I have tested this recipe few times and it always worked for me. However, sorry that this recipe did not work for you.
Paul says
They look really nice, and I would like to try them. I was wondering how to adapt this to someone with an almond allergy? I tried by replacing the almond flour with regular flour, but that was a disaster.
Gunjan says
Thank you Paul for stopping by. Yes, these cookies won’t be great with regular flour. I have personally not tried with any other flour but if its only almond allergy and you are ok to use other nut flour then I would suggest you try it with hazelnut flour or macadamia flour. However, macadamia flour would tastes closer to the original recipe. I hope this helps you.
Paul says
Thanks for the tip, it’s more then the almonds but the macadamia flour should be fine. I will try this when I have the time next.
Gunjan says
Hope you enjoy them 🙂
cakespy says
I’m intrigued by these moist-looking morsels. Love the idea; bookmarking for future use 🙂
Amber says
These look great and seem pretty healthy!! I’ll definitely have to give them a try.
Lydia says
Than you so much for this recipe, my daughters friend is vegan and I’d like to be able to make her some cookies
Gunjan says
I hope they enjoy these cookies Lydia.
Shaylyn Rae says
Thank you so much for sharing! It’s so hard to find delicious vegan recipes!
Gunjan says
Thank you for your appreciation. I hope you enjoy them.
candy says
We do enjoy our strawberries and yogurt so this would be great made into a cookies. For us it doesn’t matter if it is vegan.
Gunjan says
I am sure you will love these cookies as my little one is crazy after these.