Eggless Chocolate Strawberry Cookies
Rich and chocolatey, these Eggless Chocolate Strawberry Cookies are decadent with sweet notes of strawberry throughout. With naturally pink flecks everywhere, this makes these the ultimate Valentine’s Day cookies!
If you’re looking for more Valentine’s Day cookies, be sure to check out some of my other favorites like Valentine’s Day Peanut Butter Cookie Skillet, Eggless Valentine’s Day Peanut Butter Blossoms, Eggless Chocolate Heart Cake, or Soft Sugar Cookies With Pink Frosting.
A Quick Look At The Recipe
- Recipe Name: Eggless Chocolate Strawberry Cookies
- Ready In: 25 minutes
- Makes: 12 cookies
- Main Ingredients: salted butter, light brown sugar, Dutch cocoa powder, freeze dried strawberries
- Flavor Profile: rich chocolate with bursts of sweet strawberry
- Dietary Info: eggless, no seed oils, vegan and gluten free swaps available
- Difficulty: Easy!
- Why You’ll Love It: rich chocolatey cookies with naturally pink strawberries for Valentine's Day
Summarize & Save This Content On
Why You’ll Love This Recipe
- Eggless Cookies: I love baking eggless cookies (even more so than cookies with eggs) whenever I’m baking soft and chewy cookies. Eggless cookies can be softer and chewier than cookies with eggs! This is because eggs are made up egg mostly egg whites, and egg whites are made up of water. Water can dry out baked goods, so eggless cookies can be much softer and, more importantly, stay soft longer. Check out Easy Egg Replacers for Baking for more eggless baking ideas! And pick up my book Effortless Eggless Baking.
- No Artificial Colors: I use organic freeze dried strawberries so these cookies are naturally pink with no artificial colors.
- Soft & Chewy: I love chocolate cookies that are so soft and chewy, and these check both boxes!
- Organic Cookies: These chocolate cookies are made with organic ingredients, making them a better option than store bought cookies.
Why make eggless cookies?
Making eggless cookies has many advantages. The first is you don't need eggs, so if you just run out or don't want spend the extra money, then you don't need them! Second, there's never any worry of eating cookie dough (if that's your thing) or under baking cookies when you bake without eggs.
And, last, which may be my favorite thing—cookies are softer and chewier without eggs! Eggs are made up of mostly egg whites (which is mainly water) and water dries out baked goods. So, when you make eggless cookies, you are replacing that water with something better (in this recipe's case milk which provides more fat!). So, you get a softer, chewier cookie that lasts longer.
If you love eggless cookies as much as I do, be sure to try some of my personal favorites like Double Chocolate Pumpkin Cookies, Big Chocolate Cookie, Single Serve Chocolate Chip Cookie, Small Batch Maple Brown Sugar Cookies, or Eggless Cosmic Brownie Cookies.
And, if you're looking for more strawberry dessert recipes, try Strawberry Snack Cake, Strawberry Snack Cake, Strawberry Vanilla Layer Cake, Olive Oil Strawberry Blondies, or Strawberry Chocolate Bars.
Ingredients
- Light Brown Sugar: I use my homemade light brown sugar, but store bought also works.
- Dutch Cocoa Powder: I use organic Dutch cocoa powder for rich chocolate cookies.
- Vanilla Bean: I love using organic ground vanilla bean whenever I make chocolate cookies as it adds a depth of flavor. But, if you don't have this you can also use vanilla extract.
- Baking Powder: I use baking powder in these chocolate cookies because I’m using Dutch cocoa powder. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
- Freeze Dried Strawberries: I use organic freeze dried strawberries, don’t use fresh strawberries. But, if you want to use dried strawberries, you can use those in place too. You will need more though as they don’t weigh the same, so use about 113 grams of dried strawberries if you use those.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker’s Tips for Eggless Chocolate Strawberry Cookies
- Always weigh ingredients for the best results.
- Make sure your butter is soft. I like to leave it out on the counter to soften naturally.
- I use whole milk to replace eggs, but you can also use coconut milk if you are dairy free.
- If you want to make these vegan, just replace the butter with vegan butter and use coconut milk.
- I add more freeze dried strawberries on top of the cookies after they bake (not before). This ensures the pretty pink color stays in tact, otherwise the freeze strawberries can darken in the oven when baking. This part is optional, they’ll still taste the same if you skip it but they won’t look the same.
- Be sure to store these homemade chocolate cookies in an airtight container so they stay soft and chewy.
- Gluten Free — Replace the all purpose flour with 205 grams (1 ¼ cups plus 1 tablespoon) gluten free flour blend.
How to Make Eggless Chocolate Strawberry Cookies
- Preheat the oven to 375°F. Line two baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and cane sugar.
- Mix on low until combined and there are no butter chunks.
- Add the milk, all purpose flour, cocoa powder, baking powder, and salt.
- Mix on low until combined.
- Add the freeze dried strawberries, but reserve a small amount if you want to add them on top.
- Mix until combined.
- Using your hands, roll the dough into 12 balls and place on the prepared baking sheets. Flatten them slightly so they are about 2-inches in diameter.
- Bake for 15 to 17 minutes or until the tops and edges are dry. As soon as the cookies come out of the oven, you can add the extra freeze dried strawberries on top. I also sprinkle them with a little dusting of cane sugar.
Recipe FAQ’s
Yes, just replace the butter with vegan butter and the milk with coconut milk.
Yes, just use the gluten free substitution at the bottom of the recipe in the Notes.
No, fresh strawberries have too much moisture to be used in cookies like this. If you don’t have freeze dried strawberries you can use freeze dried raspberries in its place. You could also use dried strawberries or dried cranberries, but you’ll need more. Use 113 grams of dried strawberries if you go this route.
More Eggless Cookie Recipes
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Eggless Chocolate Strawberry Cookies
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
Ingredients
- 113 grams salted butter (softened)
- 113 grams light brown sugar
- 57 grams cane sugar (plus more for topping)
- 6 tablespoons milk
- 191 grams all purpose flour
- 43 grams Dutch cocoa
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- ½ teaspoon ground vanilla bean
- 113 grams mini dark chocolate chips
- 30 grams freeze dried strawberries (save some for topping afterwards)
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and cane sugar. Mix on low until combined and there are no butter chunks.
- Add the milk, all purpose flour, cocoa powder, baking powder, and salt. Mix on low until combined.
- Add the freeze dried strawberries, but reserve a small amount if you want to add them on top. Mix until combined.
- Using your hands, roll the dough into 12 balls and place on the prepared baking sheets. Flatten them slightly so they are about 2-inches in diameter.
- Bake for 15 to 17 minutes or until the tops and edges are dry.
- As soon as the cookies come out of the oven, you can add the extra freeze dried strawberries on top. I also sprinkle them with a little dusting of cane sugar.
- Store in an airtight container for up to 7 days.
Video
Notes
- Always weigh ingredients for the best results.
- Make sure your butter is soft. I like to leave it out on the counter to soften naturally.
- I use whole milk to replace eggs, but you can also use coconut milk if you are dairy free.
- If you want to make these vegan, just replace the butter with vegan butter and use coconut milk.
- I add more freeze dried strawberries on top of the cookies after they bake (not before). This ensures the pretty pink color stays in tact, otherwise the freeze strawberries can darken in the oven when baking. This part is optional, they’ll still taste the same if you skip it but they won’t look the same.
- Be sure to store these homemade chocolate cookies in an airtight container so they stay soft and chewy.
- Gluten Free — Replace the all purpose flour with 205 grams (1 ¼ cups plus 1 tablespoon) gluten free flour blend.
- High Altitude — Bake at 375°F for 13 to 15 minutes or until the tops and edges are dry.
Nutrition
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So soft and chewy!