Vegan Strawberry Shortcake Cookies - No-Bake

Milica

When it comes to a delicious and easy-to-make dessert, strawberry shortcake no-bake cookies tick all the boxes.

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Course: Dessert

1 cup almond flour – Creates a soft, crumbly texture that’s perfect for no-bake cookies.
½ cup freeze-dried strawberries – Adds vibrant strawberry flavor and color
¼ cup maple syrup – Sweetens the cookies naturally.
3 tablespoons coconut oil – Binds the ingredients and provides a subtle tropical hint. melted
1 teaspoon vanilla extract – Enhances the overall flavor profile.
Pinch of salt – Balances sweetness and enhances taste.

Prepare the Freeze-Dried Strawberries

Start by placing the freeze-dried strawberries in a blender or food processor. Pulse them until they turn into a fine powder.
This powder will give the cookies their signature strawberry shortcake flavor and color.

Mix the Dry Ingredients

In a medium-sized mixing bowl, combine the almond flour, powdered freeze-dried strawberries, and a pinch of salt.
Stir the ingredients well to ensure they’re evenly distributed.

Add the Wet Ingredients

Next, pour in the maple syrup, melted coconut oil, and vanilla extract. Use a spatula or your hands to mix the ingredients until a dough forms.
The mixture should be sticky but firm enough to hold its shape.

Shape the Cookies

Scoop out small portions of the dough using a tablespoon or a cookie scoop. Roll each portion into a ball, then flatten slightly to create a cookie shape. Place the cookies on a parchment-lined tray or plate.

Chill and Set

Pop the tray into the refrigerator for at least 30 minutes to allow the cookies to firm up. The chilling process helps the coconut oil solidify, ensuring the cookies hold their shape.

Serve and Enjoy

Once set, these cookies are ready to eat! Store any leftovers in an airtight container in the refrigerator for up to one week.