Vegan Strawberry Sugar Cookies with Dark Chocolate and Lavender

The first day of Spring here in Minnesota was glorious!  The sun was shining, the birds were starting to arrive from their Winter vacations and were chirping, and it was warm.  Just the perfect weather for being outside and running actually, 50 degrees is my favorite temperature for that.  You can wear shorts and a t-shirt and not get super sweaty or get cold.  I can't wait for the tulips and daffodils to burst out of the ground and start blooming.  I think we are a couple weeks away from that, but I did many see pussy willows and buds on the trees.  Spring just makes me happy.  So, I am in a Spring baking sort of mood.  I made a Strawberries and Cream Layer Cake over the weekend (which I will be sharing tomorrow on the blog), and I decided to make some Strawberry Sugar Cookies yesterday.  Strawberries make me think of Spring.  Even if they aren't technically ready to eat here in Minnesota until May.  Although, this year it might be earlier since it has been warmer.

For the sugar cookies, I wanted them to have some pink color, so I ground up some freeze dried strawberries and both mixed them into the batter, and dusted the tops of the cookies with them.  They add some serious concentrated berry flavor to things, which is why I love to use them in baking and desserts.  I sweetened these cookies with granulated sugar to keep them from turning so brown, but if you are more of a fan of coconut sugar, or another type of sugar by all means use it.  Just keep in mind you will have darker cookies.  The dough tasted wonderful with the strawberry flavor and touch of vanilla I had added.  Cookie dough must taste really good in order to have really good cookies in my opinion, which is why I always have to taste it.  It is my favorite part of the cookie baking process actually!  These cookies baked up beautifully, and my kitchen smelled amazing.

I could have just left them as they were with the vibrant strawberry dusting being the only adornment, but I decided that they needed some dark chocolate drizzle as well.  I love it on sugar cookies, and it has been my go to topper for them over frosting lately.  I also sprinkled them with a few dried lavender flowers because I love lavender with strawberries and chocolate.  The light aroma you get with the flowers only adds to the sweet experience of biting into one.  They are super delicious, and if you are in the mood for sugar cookies, you need to put these on your to-do list. I hope you are all having a lovely Spring!

Vegan Strawberry Sugar Cookies with Dark Chocolate and Lavender
Makes 28 cookies

• 2 Tbsp ground flax seed
• 1/4 cup plus 2 Tbsp filtered water
• 1 cup virgin coconut oil, warmed to liquid
• 1 1/2 cups granulated sugar (coconut sugar may be used but keep in mind the cookies will not be the same pretty pink color)
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/4 cup freeze dried strawberry powder*
• 3 1/2 cups organic all purpose flour
• Freeze dried strawberry powder for decorating
• 3/4 cup chopped vegan dark chocolate
• dried lavender flowers

Instructions:

1.  In a small bowl, whisk together the flax seed and filtered water.  Set aside in the refrigerator for 15 minutes.
2. In a large bowl, mix coconut oil with sugar and mix until well combined.
3. Mix in the vanilla extract and flax mixture until well combined.
4. Add the baking soda, salt, berry powder, then the flour, a cup at a time, mixing between each addition, until well combined.
5. To bake, Preheat your oven to 350 degrees. Line 2 large baking sheets with parchment paper. Roll balls into about 1 1/2 inch balls, and place on prepared cookie sheets a couple inches apart.
6. Place in the oven and bake for about 15-18 minutes, until puffed and just starting to brown slightly.
7. Remove from the oven, dust with some strawberry powder (I put it in a fine meshed strainer and tapped it over them) and let cool on the pan a few minutes, then remove to a wire rack to cool.  Repeat with remaining cookies and let cool completely.
8. Melt the chocolate in the top of a double boiler (or your preferred method), and drizzle it over the tops of the  cookies.  Set on a parchment lined tray, and sprinkle the chocolate with some lavender flowers.  Place in the freezer to set the chocolate, about 5 minutes.  Enjoy!

*To make the strawberry powder, place about 1 cup of dried berries into a blender and blend until they are fine powder.