Imagine a cookie that captures the essence of a sunny summer day, bursting with tangy strawberry and bright lemon flavors, all while being completely vegan! These Vegan Strawberry Lemonade Cookies are not just a treat; they're a delightful culinary adventure that will transport your taste buds to a world of refreshing sweetness. Whether you're a dedicated vegan, a curious foodie, or simply someone who loves innovative desserts, these cookies promise to be a game-changer in your baking repertoire.
Prep Time: 25 mins
Cook Time: 18 mins
Total Time: 43 mins
Cuisine: Vegan
Serves: 24-30 cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup vegan butter, softened
- 1/2 cup granulated sugar
- 1/4 cup strawberry lemonade mix
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, combine the softened vegan butter and granulated sugar. Use a hand mixer or a whisk to cream them together until the mixture is light and fluffy, which should take about 2-3 minutes.
- Add the strawberry lemonade mix to the butter and sugar mixture. Mix well until fully incorporated, ensuring the lemonade powder is evenly distributed.
- In a separate bowl, combine the all-purpose flour, rolled oats, salt, and baking soda. Whisk these dry ingredients together until well mixed.
- Gradually add the dry mixture to the wet mixture, stirring gently with a spatula or wooden spoon. Be careful not to overmix; stop as soon as the flour is incorporated.
- Using a cookie scoop or two tablespoons, drop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.
- Once all the dough is on the baking sheet, gently flatten each cookie with the back of a fork or your fingers to achieve your desired thickness.
- Bake the cookies in the preheated oven for 15-18 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
- After baking, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Once cooled, enjoy your delicious Vegan Strawberry Lemonade Cookies with a glass of your favorite plant-based milk or a refreshing beverage!
Tips
- Temperature Matters: Ensure your vegan butter is softened but not melted for the perfect cookie texture.
- Don't Overmix: Mix the dough just until ingredients are combined to keep the cookies tender.
- Uniform Size: Use a cookie scoop for consistent cookies that bake evenly.
- Watch the Edges: Golden brown edges are your sign of perfectly baked cookies.
- Cooling is Crucial: Let cookies cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- Store Smartly: Keep cookies in an airtight container to maintain their fresh, zesty flavor.
- Experiment with Decoration: Consider a light dusting of powdered sugar or a drizzle of lemon glaze for extra pizzazz!
Nutrition Facts
Calories: 90kcal
Carbohydrates: 12g
Protein: 1g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 0mg
