Mimi's Organic Eats » Recipes » Cookies » Eggless Chocolate Strawberry Cookies
Eggless Chocolate Strawberry Cookies
Cookies • Valentine's Day • Chocolate Desserts • No Seed Oils • Eggless • High Altitude • Spring • Easter | Published February 1, 2025 by Mimi Council
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Rich and chocolatey, these 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 Cookie Skillet, Valentine’s Day Peanut Butter Blossoms, or Organic Lofthouse Sugar Cookies.

Table of Contents
Soft and chewy, these organic cookies are naturally pink and make perfect Valentine’s Day cookies. I use freeze dried strawberries in these chocolate cookies as this give you flavor without all the excess moisture of fresh strawberries.
I love making eggless cookies because they can actually be softer and chewier than cookies with eggs! You also can underbake eggless cookies as much as you like without worry, if you like really soft and gooey cookies! Plus, with the current egg shortage, these eggless cookies are perfectly soft, chewy, and chocolatey and there is no need for eggs! Be sure to check out my book, Effortless Eggless Baking for more eggless cookies and desserts.


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.
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

Ingredients
- Butter: I use Organic Valley, but you can use your favorite.
- Light Brown Sugar: I use my homemade light brown sugar, but store bought also works.
- Cane Sugar: I use organic cane sugar.
- Milk: You can use cow’s milk or coconut milk.
- All Purpose Flour: My favorite is Cairnspring Mills.
- 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
- 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.
- Salt: Use fine sea salt.
- 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.

Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can use a hand mixer or even just a mixing bowl if you prefer.
- Baking Sheets: You’ll need two half sheet pans to bake these organic cookies.
- Parchment Paper: I always use nontoxic parchment paper when baking cookies as I think cookies bake best with it.
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Step by Step Instructions
Step 1
Preheat the oven to 375°F. Line two baking sheets with parchment paper.
Step 2
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.






Step 3
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.
Step 4
Bake for 15 to 17 minutes or until the tops and edges are dry.
Step 5
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.

Baker’s Tips
- 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 organic cookies in an airtight container so they stay soft and chewy.

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.


Craving More?
- Eggless Oatmeal Cranberry Chocolate Chip
- Chocolate Sea Salt Mini Cookies
- Eggless Chocolate Chip Cookies
- Chocolate Strawberry Sheet Cake
- Strawberry Whipped Cream Cake

Eggless Chocolate Strawberry Cookies
Mimi CouncilIngredients
- 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
Nutrition
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