Strawberry & White Chocolate Cashew Butter Cookies [Vegan & Gluten-Free]
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Servings: 12 cookies
Prep Time
Cooking Time
cookies 12


  • Strawberry Cookie
  • 1 cup cashew butter
  • 2/3 cup coconut flour
  • 1 tsp baking powder
  • 1/3 cup vegan strawberry jelly crystals (dissolved with 1/2 cup boiling water)
  • 2 tbs vegan white chocolate chips (finely chopped - plus a couple extra for pressing onto the tops)
  • 1 drop natural pink food colouring (optional)
  • Toppings
  • vegan white chocolate, extra (melted for drizzling)
  • freeze-dried strawberry powder (optional)
  1. Preheat an oven to 170C and line a large cookie tray with a silpat sheet or non-stick baking paper.
  2. Combine all ingredients together then roll (or drop) about 1 tbs of the cookie dough 1cm apart on the cookie tray (pressing the balls down slightly). Press in the tops with a couple white chocolate chips.
  3. Bake for 10-12 minutes and allow to cool completely on the trays before removing with a spatula (cookies will be soft). You can check if they're done by lifting the bottoms of the cookies and they should be a light golden colour.
  4. Drizzle the tops of the cookies with extra white chocolate and sprinkle with freeze-dried strawberry powder (if using).


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