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.
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.