THESE STRAWBERRY SWEET ROLLS ARE

• vegan
• dairy-free
• egg-free
• fluffy
• buttery
• fruity
• soft and gooey on the inside
• golden on the top
• indulgent
• easy to make
• topped with strawberry cream cheese frosting
• perfect vegan comfort dessert

WHAT YOU NEED TO MAKE STRAWBERRY SWEET ROLLS

You need the following ingredients to make these vegan strawberry sweet rolls (the exact measurements are in the recipe card below):

• All-purpose flour – keeps the rolls light and fluffy because of its fine texture. You can also you half all-purpose flour and half bread flour.
• Granulated sugar – helps to activate the yeast and sweetens the rolls. It keeps them lighter in color, but you can also use brown sugar or coconut sugar.
• Instant active dry yeast (rapid rise yeast) – Instant yeast makes it much faster to make the dough.
• Sea salt – balances the sweetness.
• Vegan butter – Use vegan butter that has around 75-80% fat. For the filling and the frosting, let the butter soften at room temperature.
• Almond milk – For the dough, make sure it’s lukewarm. Use any plant-based milk of your choice, such as oat, soy, or cashew milk. You may need to add more milk because different flours absorb liquid differently.
• Strawberry jam – Use any strawberry jam of your choice.
• Strawberries – Use frozen or fresh strawberries and chop them into little chunks.
• Vegan cream cheese – I recommend using Violife cream cheese. Let it soften at room temperature before making the frosting.
• Powdered sugar – Sift the sugar to avoid lumps in the frosting.
• Freeze-dried strawberry powder – flavors and colors the cream cheese frosting.

Equipment you need:

• Large bowl
• A stand mixer (optional) – for the dough
• Wooden spoon or fork
• Kitchen towel
• Rolling pin
• Thin thread or unflavored floss or sharp knife
• Large baking dish
• Medium size bowl
• Hand mixer (or stand mixer) – for the frosting

HOW TO MAKE VEGAN STRAWBERRY SWEET ROLLS WITH STRAWBERRY CREAM CHEESE FROSTING

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Make the dough and let it proof

In a large bowl, combine all-purpose flour, sugar, instant yeast, and sea salt. Add melted vegan butter and lukewarm almond milk. Mix together with a wooden spoon or fork (different flours absorb liquid differently, so if it’s too dry, add a little bit of milk), then transfer to a lightly floured surface and knead with your hands for about 5-10 minutes until the dough is soft.

Place the dough into a lightly oiled bowl, cover with a kitchen towel, and set aside to rise in a warm place for about 1 hour until doubled in size (it can take longer in a cooler place).

2. Step: Prepare a baking dish

Grease a large baking dish with vegan butter or oil. Set aside.

3. Step: Assemble the rolls

After the dough has doubled, punch the dough down and place it on a lightly floured surface. Sprinkle a little extra flour on top of the dough. Use a rolling pin to roll out the dough into a large rectangle, about 12in x 16in/30cm x 40 cm.

Spread soft vegan butter all over the dough, almost reaching the edges. Spread strawberry jam over the butter layer. Then arrange chopped strawberries on top.

Roll the dough lengthwise into a tight roll. Using a sharp knife or thin thread, slice the roll into 12 even rolls, and place it in the prepared baking dish.

Cover with a kitchen towel, and let rise in a warm place for 30 minutes until doubled in size.

4. Step: Preheat the oven

While you let the rolls proof, preheat the oven to 355°F (180°C).

5. Step: Bake the rolls

Bake the sweet rolls in preheated oven for 30 minutes. If the rolls start to get too brown on the top during the baking, cover the top with aluminum foil. Remove from the oven and let cool for 10 minutes while you prepare the frosting.

6. Step: Make the frosting

Add soft vegan butter and cream cheese to a medium-size bowl (alternatively, add them to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Add in powdered sugar and freeze-dried strawberry powder, and mix until fully combined. While mixing, add one tablespoon at a time of almond milk and mix until incorporated and fluffy.

Spread the frosting onto the strawberry rolls and serve.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE STRAWBERRY SWEET ROLLS?

Store the strawberry sweet rolls in an airtight container at room temperature or in the fridge.

HOW LONG DO VEGAN STRAWBERRY ROLLS LAST?

The strawberry rolls will keep up to 2 days at room temperature or up to 5 days in the fridge.

CAN I FREEZE STRAWBERRY SWEET ROLLS?

To freeze the strawberry sweet rolls, place them in an airtight container and store them in the freezer for up to 3 months. Before serving, let them thaw at room temperature or reheat them in the oven preheated at 355°C (180°C) for a few minutes.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Strawberry Cupcakes
• Strawberry Oatmeal Cookies
• New York Style Baked Cheesecake with Raspberry Sauce
• Blueberry Muffins
• Lemon Poppy Seed Cake

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Happy baking!

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VEGAN STRAWBERRY SWEET ROLLS

Vegan Strawberry Sweet Rolls stuffed with gooey strawberry filling and topped with sweet vegan strawberry cream cheese frosting. They are soft, fluffy, buttery, and easy to make. Dairy-free, egg-free.

Course Breakfast, Dessert, Snack

Cuisine Czech

Diet Vegan

Prep Time 15 minutes

Cook Time 30 minutes

Raising Time: 1 hour 30 minutes

Total Time 2 hours 15 minutes

Servings 12 rolls

Calories 367kcal

Author Plantiful Bakery

Ingredients

Sweet Rolls:

• 500 g all-purpose flour
• 60 g granulated sugar
• 1 package (8g) instant yeast (rapid rise yeast)
• pinch sea salt
• 65 g vegan butter, melted*
• 250 ml almond milk, lukewarm (or any plant-based milk)

Filling:

• 100 g vegan butter, soft*
• 130 g strawberry jam
• 60 g frozen or fresh strawberries, chopped

Strawberry Cream Cheese Frosting:

• 70 g unsalted vegan cream cheese, soft** (Violife Creamy Original)
• 50 g unsalted vegan butter, soft*
• 70 g powdered sugar
• 3 tbsp freeze-dried strawberry powder
• 2-3 tbsp almond milk, room temperature (or any plant-based milk)

Instructions

• In a large bowl, combine all-purpose flour, sugar, instant yeast, and sea salt. Add melted vegan butter and lukewarm almond milk. Mix together with a wooden spoon or fork (different flours absorb liquid differently, so if it's too dry, add a little bit of milk), then transfer to a lightly floured surface and knead with your hands for about 5-10 minutes until the dough is soft.
• Place the dough into a lightly oiled bowl, cover with a kitchen towel, and set aside to rise in a warm place for about 1 hour until doubled in size.
• Grease a large baking dish with vegan butter or oil. Set aside.
• After the dough has doubled, punch the dough down and place it on a lightly floured surface. Sprinkle a little extra flour on top of the dough. Use a rolling pin to roll out the dough into a large rectangle, about 12in x 16in/30cm x 40 cm. Spread soft vegan butter all over the dough, almost reaching the edges. Spread strawberry jam over the butter layer. Then arrange chopped strawberries on top. Roll the dough lengthwise into a tight roll. Using a sharp knife or thin thread, slice the roll into 12 even rolls, and place it in the prepared baking dish.
• Cover with a kitchen towel, and let rise in a warm place for 30 minutes until doubled in size.
• While you let the rolls proof, preheat the oven to 355°F (180°C).
• Bake the sweet rolls in preheated oven for 30 minutes. If the rolls start to get too brown on the top during the baking, cover the top with aluminum foil. Remove from the oven and let cool for 10 minutes while you prepare the frosting.
• Add soft vegan butter and cream cheese to a medium-size bowl (alternatively, add them to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Add in powdered sugar and freeze-dried strawberry powder, and mix until fully combined. While mixing, add one tablespoon at a time of almond milk and mix until incorporated and fluffy.
• Spread the frosting onto the strawberry rolls and serve.

Notes

* Vegan butter: Use vegan butter that has around 75-80% fat. For the filling and the frosting, let the butter soften at room temperature.

** Vegan cream cheese: I recommend using Violife cream cheese. Let it soften at room temperature before making the frosting.

Storing:

Store the strawberry sweet roll in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. You can also freeze them for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 367kcal

Nutrition Facts

Serving: 1 roll / Calories: 367kcal / Total Fat: 16,4g / Saturated Fat: 8,5g / Cholesterol: 0mg / Total Carbohydrate: 50,1g / Fiber: 1,7g / Sugar: 17,2g / Protein: 4,6g / Sodium: 75mg / Iron: 2,0mg

Příspěvek VEGAN STRAWBERRY SWEET ROLLS se objevil jako první na Plantiful Bakery.

THESE STRAWBERRY CUPCAKES ARE

• vegan
• dairy-free
• egg-free
• dye-free
• moist
• soft
• fluffy
• flavorful
• packed with natural strawberry flavor
• made with fresh strawberries and strawberry jam
• topped with strawberry frosting colored with freeze-dried strawberries
• easy to make
• so delicious
• perfect strawberry dessert

WHAT YOU NEED TO MAKE VEGAN STRAWBERRY CUPCAKES

You need the following ingredients to make these Strawberry Cupcakes (the exact measurements are in the recipe card below):

• Unsweetened almond milk – Use any plant-based milk of your choice, such as oat, soy, or cashew milk. Make sure it has room temperature.
• Apple cider vinegar – In combination with almond milk, it creates vegan buttermilk, which improves the texture of cupcakes. You can substitute for lemon juice.
• White granulated sugar – keeps the cupcakes light in color.
• Sunflower oil – or use any oil neutral in flavor such as canola oil.
• Strawberry jam – mixed in the batter for extra flavor, plus it makes the cupcakes moist.
• All-purpose flour – Sift the flour to avoid lumps in the batter.
• Cornstarch – makes the cupcakes softer.
• Baking powder and baking soda – Leavening agents that help to raise the batter.
• Sea salt – balances the sweetness.
• Fresh strawberries – Finely chop strawberries so that they don’t sink to the bottom of the cupcakes. After frosting the cupcakes, use halved strawberries for decoration (optional).
• Vegan butter – Use vegan butter, which has around 75-80% of fat. Make sure to let the butter soften at room temperature before making the frosting.
• Powdered sugar – Sift the sugar to avoid lumps.
• Freeze-dried strawberries – To color the buttercream frosting. First, make a strawberry powder by pulsing freeze-dried strawberries in a bender. Use less of the powder to make the frosting lighter.

Equipment you need:

• Cupcake (muffin) pan
• 6 cupcake liners
• 3 mixing bowls (medium-size)
• Whisk
• Strainer/sifter
• Silicon spatula
• Cooling rack
• High-speed blender – to make strawberry powder
• Hand mixer (or stand mixer) – to make the frosting
• Piping bag and piping star tip

HOW TO MAKE EASY VEGAN STRAWBERRY CUPCAKES

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the pan

Preheat the oven to 180°C and line the muffin pan with 6 cupcake liners. Set aside.

2. Step: Make vegan buttermilk

To unsweetened almond milk, add apple cider vinegar (or lemon juice). Mix and set aside.

3. Step: Mix dry ingredients

To a medium-size bowl, add all-purpose flour, cornstarch, baking powder, baking soda, and a pinch of sea salt. Mix with a whisk and set aside.

4. Step: Mix wet ingredients

In a mixing bowl, using a whisk, mix granulated sugar with sunflower oil and strawberry jam. Add vegan buttermilk and mix until well combined.

5. Step: Combine wet and dry ingredients

To the wet ingredients, sift dry ingredients. Mix until just combined. Be careful not to overmix the batter (or the cupcakes will get too dense). Next, finely chop fresh strawberries and mix them into the batter.

6. Step: Bake the strawberry cupcakes and let them cool completely

Divide the batter evenly into 6 cupcake liners. Bake in preheated oven for 20 minutes until a toothpick inserted into the middle comes out clean. If it looks wet, bake for about 5 minutes longer.

Transfer to a cooling rack and allow to cool completely before frosting. If the cupcakes are still warm, the frosting will melt.

7. Step: Make strawberry powder

To the high-speed blender, add freeze-dried strawberries and pulse until a fine powder.

8. Step: Make strawberry buttercream frosting

Add soft butter to a mixing bowl and beat with a hand mixer (or stand mixer) until smooth. Sift half of the powdered sugar and mix until combined. While mixing, add one tablespoon at a time of almond milk. Sift the rest of the powdered sugar, and mix until soft, light, and super fluffy. Next, add freeze-dried strawberry powder and mix until well combined (add less of the powder for lighter color). The mixing can take up to 3-4 minutes.

9. Step: Frost the cupcakes

Pipe the buttercream frosting over each cupcake. Decorate with fresh strawberries.

Serve immediately or store in the fridge in an airtight container.

FREQUENTLY ASKED QUESTIONS:

CAN I MAKE THE STRAWBERRY CUPCAKES THE DAY BEFORE FROSTING?

Yes, you can make the cupcake sponge the day before, store them in an airtight container in a cool place and frost them the next day.

HOW TO STORE STRAWBERRY CUPCAKES?

Store the cupcakes in an airtight container in the fridge.

HOW LONG DO STRAWBERRY CUPCAKES LAST?

Strawberry cupcakes will last for about 4 days in the airtight container in the fridge.

CAN YOU FREEZE STRAWBERRY CUPCAKES?

You can freeze unfrosted cupcakes for up to 3 months. Store them in an airtight container. To defrost them, let them thaw at room temperature.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Chocolate Cupcakes Filled With Ganache
• Strawberry Oatmeal Cookies
• Baked Cheesecake With Raspberry Sauce
• Lemon Poppy Seed Cake
• Biscoff White Nougat Chocolate Blondies
• Chocolate Chip Muffins

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Happy baking!

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EASY VEGAN STRAWBERRY CUPCAKES

Easy Vegan Strawberry Cupcakes topped with strawberry buttercream frosting. They are moist, fluffy, soft, and flavorful. This small-batch makes 6 cupcakes. Dye-free, dairy-free, egg-free.

Course Dessert

Cuisine Czech

Diet Vegan

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 6 cupcakes

Calories 436kcal

Author Plantiful Bakery

Ingredients

Cupcakes:

• 1/3 cup (80ml) unsweetened almond milk, room temperature (or any plant-based milk)
• 1 tbsp apple cider vinegar (or lemon juice)
• 1/3 cup (67g) white granulated sugar
• ¼ cup (60ml) sunflower oil (or canola oil)
• 3 tbsp (52g) strawberry jam
• ¾ cup (96g) all-purpose flour
• 1 tbsp cornstarch
• 1 tsp baking powder
• ½ tsp baking soda
• pinch sea salt
• 3-4 large strawberries, fresh (65g) + extra for decoration

Frosting:

• ½ cup (113g) vegan butter, softened*
• 1 cup (120g) powdered sugar
• 2 tbsp unsweetened almond milk, room temperature (or any plant-based milk)
• 1 cup (20g) freeze-dried strawberries

Instructions

Cupcakes:

• Preheat the oven to 180°C and line the muffin pan with 6 cupcake liners. Set aside.
• To unsweetened almond milk, add apple cider vinegar. Mix and set aside.
• To a medium-size bowl, add all-purpose flour, cornstarch, baking powder, baking soda, and a pinch of sea salt. Mix with a whisk and set aside.
• In a mixing bowl, using a whisk, mix granulated sugar with sunflower oil and strawberry jam. Add vegan buttermilk and mix until well combined.
• To the wet ingredients, sift dry ingredients. Mix until just combined. Be careful not to overmix the batter. Next, finely chop fresh strawberries and mix them into the batter.
• Divide the batter evenly into 6 cupcake liners. Bake in preheated oven for 20 minutes until a toothpick inserted into the middle comes out clean. If it looks wet, bake for about 5 minutes longer. Transfer to a cooling rack and allow to cool completely before frosting.

Strawberry Frosting:

• To make strawberry powder, add freeze-dried strawberries to the high-speed blender add and pulse until a fine powder.
• Add soft butter to a mixing bowl and beat with a hand mixer (or stand mixer) until smooth. Sift half of the powdered sugar and mix until combined. While mixing, add one tablespoon at a time of almond milk. Sift the rest of the powdered sugar, and mix until soft, light, and super fluffy. Next, add freeze-dried strawberry powder and mix until well combined (add less of the powder for lighter color). The mixing can take up to 3-4 minutes
• Pipe the buttercream frosting over each cupcake. Decorate with fresh strawberries.
• Serve immediately or store in the fridge in an airtight container.

Notes

* Vegan Butter: Use vegan butter that has around 75-80% of fat. Make sure to let the butter soften at room temperature before making the frosting.

Storage:

Store the cupcakes in an airtight container in the fridge for up to 4 days. You can also freeze unfrosted cupcakes for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 436kcal

Nutrition Facts

Serving: 1 cupcake / Calories: 436kcal / Total Fat: 24,7g / Saturated Fat: 8,5g / Cholesterol: 0mg / Total Carbohydrate: 53,0g / Fiber: 1,4g / Sugar: 37,8g / Protein: 2,1g / Sodium: 264mg / Iron: 0,9mg

Příspěvek EASY VEGAN STRAWBERRY CUPCAKES se objevil jako první na Plantiful Bakery.

THESE PEANUT BUTTER AND JELLY OVERNIGHT OATS ARE

• vegan
• dairy-free
• gluten-free (if you use certificate gluten-free oats)
• super creamy
• peanut buttery
• filling
• nutritious
• healthy
• quick and easy to make
• made with 7 ingredients
• so delicious
• perfect make-ahead breakfast or snack

WHAT ARE OVERNIGHT OATS?

Overnight oats are (usually) rolled oats soaked in liquid in the fridge overnight and don’t require any cooking. It’s a simple grab-and-go breakfast or snack, perfect for meal prep, that is eaten straight from the refrigerator.

WHAT YOU NEED TO MAKE PB AND J OVERNIGHT OATS

You need the following ingredients to make these Vegan Peanut Butter and Jelly Overnight Oats (the exact measurements are in the recipe card below):

• Rolled oats – also known as old-fashioned oats. They are the best for overnight oats. Quick oats absorb more liquid and turn out soggy. For a gluten-free version, use certificate gluten-free oats.
• Chia seeds – absorb the liquid and thickens the overnight oats. They make the oats more filling, plus they are a good source of omega-3 fatty acids and fiber.
• Vegan yogurt – Makes the oats super creamy. I like to use coconut yogurt but use any plant-based yogurt of your choice.
• Natural peanut butter – adds creaminess and perfect taste to the oats. You can substitute for tahini or any nut butter, such as almond, cashew, or pecan butter.
• Maple syrup – adds the perfect amount of sweetness. You can also use agave syrup or stevia instead.
• Unsweetened almond milk – You can use any plant-based milk, such as oat, soy, or cashew milk.
• Strawberry jam – I like to use unsweetened strawberry jam, but feel free to use any type of jam, such as raspberry, apricot, cherry, or blackberry.

Equipment you need:

• Bowl
• Spoon
• Two jars or glasses

OVERNIGHT OATS TOPPING IDEAS

• peanut butter (or any nut butter)
• chopped nuts
• fresh berries
• banana
• jam
• hemp seeds
• shredded coconut or coconut chips
• cocoa nibs
• chocolate chips
• pumpkin seeds
• ground cinnamon

HOW TO MAKE VEGAN PEANUT BUTTER AND JELLY OVERNIGHT OATS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this PB&J Overnight Oats is super easy and comes with 3 following steps:

1. Step: Combine the ingredients

In a bowl, combine rolled oats and chia seeds. Then add vegan yogurt, peanut butter, maple syrup, and unsweetened almond milk. Mix well until combined. Cover the bowl and place it into the fridge to soak.

2. Step: Refrigerate overnight

Refrigerate the oats for at least 3 hours, or overnight (the oats and chia seeds will absorb the most of the almond milk).

3. Step: Swirl in strawberry jam, add toppings and serve

Once overnight oats are set up, take them from the fridge, and stir a few times with a spoon. Divide into 2 jars or glasses and swirl in strawberry jam. Top with more peanut butter, fresh berries, or granola.

Serve and enjoy!

FREQUENTLY ASKED QUESTIONS:

CAN I USE QUICK OATS INSTEAD OF ROLLED OATS FOR OVERNIGHT OATS?

Yes, you can use quick oats instead of rolled oats, but they can turn a little mushy and less creamy. Rolled oats, also called old-fashioned oats, are the best option when it comes to overnight oats.

CAN OVERNIGHT OATS BE WARMED UP?

Yes! If you prefer your oats to be warm, you can definitely warm them up. Transfer them into a saucepan and warm up over medium heat.

HOW LONG OVERNIGHT OATS LAST?

Overnight oats can last for about 4-5 days in the fridge.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Carrot Cake Overnight Oats
• Peanut Butter Protein Bars
• Chocolate Protein Smoothie Bowl
• Cinnamon French Toast
• Maple Pecan Granola
• Strawberry Oatmeal Cookies

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

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VEGAN PEANUT BUTTER AND JELLY OVERNIGHT OATS

These Vegan Peanut Butter and Jelly Overnight Oats are the perfect quick breakfast. They are super creamy, healthy, filling, and easy to make. Made with rolled oats, vegan yogurt, chia seeds, and peanut butter. Let the oats soak overnight, swirl in strawberry jam, and your breakfast is ready.

Course Breakfast, Snack

Cuisine American

Diet Vegan

Prep Time 5 minutes

Chilling Time: 3 hours

Total Time 3 hours 5 minutes

Servings 2 servings

Calories 563kcal

Author Plantiful Bakery

Ingredients

Overnight oats:

• 1 cup (90g) rolled oats*
• 1 tbsp (11g) chia seeds
• ½ cup (120g) coconut yogurt (or any plant-based yogurt)
• 2 tbsp (30g) natural peanut butter
• 3 tbsp (55g) maple syrup
• 1 cup (250ml) unsweetened almond milk (use any plant-based milk)
• 4 tbsp (60g) strawberry jam, unsweetened

Optional toppings:

• peanut butter
• chopped peanuts
• fresh berries
• granola, shredded coconut, hemp seeds, …

Instructions

• In a bowl, combine rolled oats and chia seeds. Then add coconut yogurt, peanut butter, maple syrup, and unsweetened almond milk. Mix well until combined. Cover the bowl and place it into the fridge for at least 3 hours, or overnight.
• Once overnight oats are set up, take them from the fridge, and stir a few times with a spoon. Divide into 2 jars or glasses and swirl in strawberry jam. Top with more peanut butter, fresh berries, or granola.
• Serve and enjoy!

Notes

*Gluten-Free: For a gluten-free version, use certificate gluten-free oats.

Storage:

Overnight oats can last for about 4-5 days in the fridge.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 563kcal

Nutrition Facts

Serving: 1 serving / Calories: 563kcal / Total Fat: 22,4g / Saturated Fat: 6,6g / Cholesterol: 0mg / Total Carbohydrate: 81,1g / Fiber: 13,7g / Sugar: 34,1g / Protein: 14,1g / Sodium: 83mg / Potassium: 398mg / Iron: 5,5mg / Calcium: 336mg

* Nutrition Facts are counted without any toppings.

Příspěvek VEGAN PEANUT BUTTER AND JELLY OVERNIGHT OATS se objevil jako první na Plantiful Bakery.

THESE STRAWBERRY OATMEAL COOKIES ARE

• vegan
• made without eggs and dairy
• chewy
• soft
• thick
• fruity
• super delicious
• quick and easy to make
• made with rolled oats and freeze-dried strawberries
• perfect for a snack or even breakfast

WHAT YOU NEED TO MAKE VEGAN OATMEAL COOKIES WITH STRAWBERRIES

You need the following ingredients to make these Vegan Strawberry Oatmeal Cookies (the exact measurements are in the recipe card below):

• Vegan butter – use vegan butter that has around 75-80% fat. Let the butter soft at room temperate before making the dough.
• White cane sugar
• Brown sugar – keeps the moisture within the cookies, therefore it helps to make them chewy ad soft.
• Unsweetened almond milk – Use any plant-based milk of your choice, such as soy, oat, or cashew milk. Make sure the milk has room temperature.
• All-purpose flour
• Cornstarch – makes the cookies softer.
• Ground cinnamon – a little touch of cinnamon adds a nice flavor to the cookies. This is an optional ingredient.
• Baking soda – helps leaven the dough and makes the cookies soft and chewy in texture.
• Sea salt – balances the sweetness.
• Rolled oats – also known as old-fashioned oats. Makes the cookies super chewy.
• Freeze-dried strawberries – Chop the strawberries so they are evenly distributed within the batter. You can substitute for raisins, dried cranberries, blueberries or freeze-dried raspberries, or even chocolate chips if you like.

Equipment you need:

• Baking tray – I recommend using a light-surface baking tray (the cookies won’t get too brown at the bottom).
• Parchment paper
• Mixing bowl
• Hand mixer or a stand mixer
• Ice cream scoop – medium size – 2,8 tbsp/1,4 oz/2 inches (5cm)
• Cooling rack

HOW TO MAKE VEGAN STRAWBERRY OATMEAL COOKIES

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making these oatmeal cookies is super easy and comes with 3 following steps:

1. Step: Preheat the oven and prepare the baking tray

Preheat the oven to 350°F (180°C) and line the baking tray with parchment paper. It will prevent the cookies from burning at the bottom. Set aside.

2. Step: Make cookie dough

To a mixing bowl, add vegan butter, white cane sugar, and brown sugar and mix with a hand mixer (or use a stand mixer) for about 1 minute until fluffy. Add unsweetened almond milk and mix until combine. Then add half of the all-purpose flour, cornstarch, ground cinnamon, baking soda, and a pinch of sea salt, mix, add the rest of the flour and mix again with a hand mixer or spatula until just combined. Don’t overmix the batter. Finally, mix in rolled oats and chopped freeze-dried strawberries.

3. Step: Bake the cookies and let them cool

Scoop out 11 dough balls (using medium size scoop – 2inch/5cm). Place the cookie dough balls on the prepared baking tray (make some space between them) and bake them in a preheated oven for 11-12 minutes. Take the cookies out of the oven and let them sit on the tray for about 3-5 minutes. Then transfer them to a cooling rack and let cool for about 10 minutes before serving.

FREQUENTLY ASKED QUESTIONS:

WHAT OATS TO USE FOR OATMEAL COOKIES?

Use rolled oats (also known as old-fashioned oats). They make the cookies chewy in texture. However, if you only have quick oats, you can use them in this recipe.

DOES OATMEAL COOKIE DOUGH NEED TO BE REFRIGERATE BEFORE BAKING?

No, you don’t need to refrigerate the cookie dough. Bake the cookies right after dividing them into balls. However, refrigerating the cookie dough (1 hour to overnight) will help to develop more flavor.

You can keep the dough in the fridge for up to a week.

HOW TO STORE STRAWBERRY OATMEAL COOKIES?

Store oatmeal cookies in an airtight container at room temperature or in the fridge.

HOW LONG DO OATMEAL COOKIES LAST?

The cookies will maintain their texture for 3 days at room temperature. But you can store them for up to 2 weeks.

CAN I FREEZE VEGAN OATMEAL COOKIES?

Yes, you can freeze them for up to 3 months. Make sure they are completely cool, then store them in an airtight container or bag. Let them thaw at room temperature before serving (or warm them in the preheated oven to 350°C (180°C) for few minutes).

You can also freeze them before baking (scoops of cookie dough balls). Then bake them for additional 2-5 minutes than the recipe calls.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Chocolate Orange Cookies
• Walnut Crescent Cookies
• Raspberry Almond Cashew Butter
• Maple Pecan Granola
• Peanut Butter Protein Bars
• Coffee Bliss Balls
• Carrot Cake Overnight Oats

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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VEGAN STRAWBERRY OATMEAL COOKIES

These Vegan Strawberry Oatmeal Cookies are super soft, chewy, and thick. They are full of rolled oats and freeze-dried strawberries. Quick and easy cookies recipe to make in less than 25 minutes, no chilling in the fridge.

Course Cookie, Snack

Cuisine Czech

Diet Vegan

Prep Time 10 minutes

Cook Time 11 minutes

Total Time 21 minutes

Servings 11 cookies

Calories 167kcal

Author Plantiful Bakery

Ingredients

• 80 g vegan butter*, softened at room temperature
• 40 g white granulated sugar
• 70 g brown sugar
• 2 tbsp (30ml) unsweetened almond milk (use any plant-based milk)
• 140 g all-purpose flour
• 1 tbsp (8 g) cornstarch
• ½ tsp ground cinnamon
• ¼ tsp baking soda
• pinch of sea salt
• 60 g (⅔ cup) rolled oats (oldfashioned oats)
• 20 g (1 cup) freeze-dried strawberries, chopped

Instructions

• Preheat the oven to 180°C and line the baking tray with parchment paper. Set aside.
• To a mixing bowl, add vegan butter, white cane sugar, and brown sugar and mix with a hand mixer (or stand mixer) for about 1 minute until fluffy and creamy. Add unsweetened almond milk and mix until combine. Then add half of the all-purpose flour, cornstarch, ground cinnamon, baking soda, and a pinch of sea salt, mix, add the rest of the flour and mix again with a hand mixer or spatula until just combined. Don't overmix the batter. Finally, mix in rolled oats and chopped freeze-dried strawberries.
• Scoop out 11 dough balls (using medium size scoop –2inch/5cm). Place the cookie dough balls on the prepared baking tray (make some space between them) and bake them in a preheated oven for 11-12 minutes.

  Take the cookies out of the oven and let them sit on the tray for about 3-5 minutes. Then transfer them to the cooling rack and let cool for about 10 minutes before serving.
• Enjoy!

Notes

* Use vegan butter that has around 75-80% fat.

Storage

Store oatmeal cookies in an airtight container at room temperature for 3-5 days or in the fridge for up to 2 weeks. You can freeze them for up to 2 months.

You can also freeze them before baking (scoops of cookie dough balls). Then bake them for additional 2-5 minutes than the recipe calls.

Nutrition

Calories: 167kcal

Nutrition Facts

Serving: 1 cookie / Calories: 167kcal / Total Fat: 6,4g / Saturated Fat: 3,0g / Cholesterol: 0mg / Sodium: 51,1mg / Total Carbohydrate: 25,7g / Fiber: 1,3g / Sugar: 11,2g / Protein: 2,2g / Iron: 0,9mg / Potassium: 41,8mg

Příspěvek VEGAN STRAWBERRY OATMEAL COOKIES se objevil jako první na Plantiful Bakery.