Step 1

Take the vegan butter and plant milk out of the refrigerator so they can start to come to room temperature.

Step 2

Chop the strawberries up into finely minced pieces. Blot them with a lint-free kitchen towel and then leave them on the towel for now so that excess liquid is absorbed while you prepare the cookie dough.

Step 3

Cream the softened butter, cane sugar, and brown sugar together in a large bowl by hand or with a hand mixer until it’s well combined. Then, mix in the jam, plant milk, vanilla extract, and food coloring.

Step 4

In a separate bowl, whisk the flour, cornstarch, and baking soda together. Next, stir the strawberries into this dry mixture until they are spread throughout.

Step 5

Add the dry ingredients to the wet ingredient bowl. Stir this together until all of the dry bits are incorporated into the dough. Cover the bowl and chill it for just 15 minutes.

Step 6

Line two cookie sheets and preheat the oven to 350°F, 10 minutes before you take the dough out of the refrigerator. Scoop out 1-tablespoon-sized portions of dough and place them 2 inches apart on the baking trays.

Step 7

Bake the cookies for 10-12 minutes. Keep an eye on them and take them out the moment you see any golden brown hues on the tops or edges. They will continue to cook and firm up as they cool. Let them cool for about 10 minutes.