Reduced Sugar Strawberry Chocolate Chip Cookies

Routinely Rachel
by Routinely Rachel
16 Cookies
27 min

Summer is coming to an end, my friends! These strawberry chocolate chip cookies along with my blueberry yuzu popsicles and lemon lavender cookies will close out my summer 2021 recipes. Fall and winter are my favorite seasons, so I’m super excited to bring you fun, cozy recipes during the cooler months.

Strawberries and chocolate pair so well together. You can’t mess up the combination! Even the pickiest of eaters enjoy the strawberry/chocolate combo so you can trust that these fluffy cookies will be true crowd-pleasers.

*As a note, this is a reduced sugar recipe. The cookies are not going to be overly sweet. If you prefer really sweet cookies, add more sugar as you see fit*

I love LOVE strawberry season. In a lot of places, strawberry season is 9 or 10 months out of the year but in the Deep South, you’re looking at 3 to 4 good strawberry months if you’re lucky. The harvest often starts in April and goes through early June. After that, you can still find strawberries in the store but not locally grown. Frozen strawberries are great in smoothies, but I do not like baking with frozen – definitely prefer fresh!

Reduced Sugar Strawberry Chocolate Chip Cookies
Recipe details
  • 16  Cookies
  • Prep time: 15 Minutes Cook time: 12 Minutes Total time: 27 min
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  • 2 1/4 cup all purpose flour – spooned and leveled
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ginger
  • 12 tbsp unsalted dairy free butter (room temperature)
  • 1/2 cup packed dark brown sugar
  • 1 tbsp vanilla bean paste
  • 2 large eggs (room temperature)
  • 1/2 cup hulled strawberries chopped into small pieces
  • 2 tbsp corn starch
  • 1 cup dairy free dark chocolate

Preheat the oven to 375F and line two large cookie sheets with parchment paper. Set aside
Whisk together the flour, baking soda, salt, and ginger in a medium mixing bowl. Next, add softened dairy free butter, brown sugar, and vanilla bean paste to the large mixing bowl and cream together with wooden spoon until combined (You can use electric hand mixer or stand mixer if preferred) 
Add eggs one at a time and stir between addition to combine. Add flour mixture and mix just until combined – careful not to over mix
Toss chopped strawberry with corn starch until coated to absorb liquid. Add strawberry mixture and chocolate chips to dough and fold in gently with rubber spatula, careful not to produce too much juice from berries
Using a 2 tbsp cookie scoop or ice cream scoop, scoop dough and place onto prepared baking sheet. Leave at least an inch between each ball as the cookies will spread a bit in the oven.
Bake for 8 minutes and then rotate baking sheet and bake for an additional 3 to 4 minutes until golden brown around the edges. Allow to cool on cookie sheet for 5 to 10 minutes and then place on wire cooling rack. Store for 2 to 3 days in airtight container
  • *As a note, this is a reduced sugar recipe. The cookies are not going to be overly sweet. If you prefer really sweet cookies, add more sugar as you see fit*
  • You can add more cornstarch as needed, 1 tsp at a time
  • Store in airtight container for 2-3 days. With fresh berries, the cookies do get softer/soggy
  • You can swap out for dairy butter and any kind of chocolate chip without issue