Strawberry Teddy Graham Cookies (Vegan)
These strawberry teddy graham cookies are crispy, chewy, and bursting with strawberry flavor. They are easy, dairy-free, and the perfect summer bake.
Looking for the ultimate summer cookie? You’ve found it! This cookie tastes like a delightful combination of strawberry pie and strawberry ice cream. It features a delicious blend of crushed strawberry Teddy Grahams, freeze-dried strawberry pieces, and mini white chocolate chips. With wonderfully crispy edges and a soft and chewy center, it is overflowing with sweet strawberry flavor. The perfect easy, fun, dairy-free bake for your summer celebrations.
What you will need:
Freeze dried strawberries, white chocolate chips and Strawberry Teddy Grahams are a must for these fun and yummy cookies. All of the ingredients needed for this recipe should be easily found at your local grocery store. If you have trouble finding dairy free white chocolate, I have had some luck locating Enjoy Life mini white baking chips at Food Lion, Target or ordering them from Amazon.
- all purpose flour
- baking soda
- baking powder
- cane sugar
- light brown sugar
- vanilla extract
- plant based butter with salt
- plant based yogurt
- white chocolate chips – I used Enjoy Life mini white baking chips
- Strawberry Teddy Grahams
- freeze dried strawberries
- turbinado sugar
How to:
Let’s start with a little prep work. Measure out the freeze-dried strawberries, roughly chop them, and set them aside for later. Measure out the strawberry teddy grahams, crush them up, and set them aside for later.
Add the flour, baking powder, and baking soda to a small bowl, whisk to combine, and set the bowl aside.
Add the butter, cane, and light brown sugar to a medium bowl. Using a handheld mixer, cream the butter and sugars together for 2 minutes at high speed. Add the yogurt and vanilla extract to the creamed butter and sugar. Blend the ingredients together for about 30 seconds at medium speed with the handheld mixer.
Combine the dry ingredients with the wet ingredients. Using a handheld mixer, blend the mixture on medium-low speed until no visible flour remains. Gently fold in the crushed Strawberry Teddy Grahams, white chocolate chips, and chopped freeze-dried strawberries until everything is well mixed. Cover the cookie dough and refrigerate it for 30 minutes.
Preheat the oven to 350°F and line 2 cookie sheets with parchment paper. Prepare the topping by adding the turbinado sugar and some crushed Strawberry Teddy Grahams to a bowl. Stir to combine and set the bowl aside.
Take the cookie dough out of the refrigerator and start scooping the cookies. Each cookie is three tablespoons of cookie dough. Roll each dough ball between your palms to smooth it out, then dip the tops of the dough balls into the topping mixture. Place the completed dough balls on a prepared cookie sheet and flatten the ball by about half. Remember to return unused cookie dough to the refrigerator between batches.
Bake the cookies for 12 minutes. The edges will begin to brown while the centers will appear slightly undercooked. Once you take them out of the oven, you can reshape the cookies using a glass, spatula, or a large cookie/muffin ring. It’s best to do this right after removing them from the oven. If you’d like to add some freeze-dried strawberries on top, do it while the cookies are still hot or warm.
Store the cookies in an airtight container at room temperature.
Alright, let’s get started. Please make, bake and enjoy!
Strawberry Teddy Graham Cookies (Vegan)
Ingredients
Cookies
- 4 tbsp / 60 grams plant based yogurt – room temperature
- 8 tbsp / 113 grams plant based butter with salt – room temperature
- 1¾ cup / 210 grams all purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¾ cup / 150 grams cane sugar
- ¼ cups / 50 grams light brown sugar
- 1 tbsp vanilla extract
- 6 tbsp / 14 grams freeze dried strawberries – roughly chopped
- 6 tbsp / 90 grams white chocolate – I used Enjoy Life mini white baking chips
- 60 grams ( 60 teddy grahams) Strawberry Teddy Grahams – roughly crushed
Topping
- 7 teddy grahams / 1½ tbsp finely crushed strawberry teddy grahams
- 1½ tbsp tubinado sugar
- Extra freeze dried strawberries to decorate the tops of the cookies
Instructions
Cookies
- Roughly chop the freeze dried strawberries and set them aside. Crush the strawberry teddy grahams and set the crumbs aside.
- To a small bowl, add the flour, baking powder and baking soda. Whisk to combine and set the bowl aside.
- To a medium bowl, add the butter and both sugars. Using a hand held mixer, cream the butter and sugars together for 2 minutes at high speed. Add the yogurt and vanilla extract to the creamed butter. Blend the ingredients together with the hand held mixer for 30 seconds at medium speed.
- Add the dry ingredients to the wet ingredients, blend on medium low speed just until no more flour can be seen. Add the white chocolate chips, chopped freeze dried strawberries and crushed strawberry teddy grahams to the batter, folding until all ingredients are well incorporated.
- Cover and place the the cookie dough in the refrigerator for 30 minutes.
- Pre-heat the oven to 350F and line 2 cookie sheets with parchment paper. Place the topping ingredients – finely crushed strawberry teddy grahams and turbinado sugar – in a bowl.
- Remove the cookie dough from the refrigerator and begin scooping the cookie dough balls. Each cookie is 3 tablespoons of cookie dough. Roll each dough ball between your palms to smooth it out and roll the top of the cookie dough ball in the topping. Place the finished dough balls on a prepared baking sheet. Press each dough ball down by about 1/2.***return any unused cookie dough back to the refrigerator between batches
- Bake the cookies for 12 minutes. They will be lightly browned along the edges and look slightly under done in the middle. These cookies benefitted from some reshaping. This needs to be done as soon as they come out of the oven. You can use a large glass, or spatula to accomplish this. I used a large cookie/muffin ring. If you want to decorate the tops of the cookies with some pieces of freeze dried strawberries, place the pieces on the cookies while they are still hot/warm. Allow the cookies to rest on the pan for 5 to 10 minutes before transferring them to a cooling rack.
- Store the cookies in an airtight container at room temperature.
