Vegan no bake strawberry lemon cookie bites are super soft, sweet, and perfect for spring and summertime! Made with just 4 ingredients, gluten and grain free, and naturally sweet.
Happy Monday! I made you fun, bite-sized, no bake, spring-in-a-cookie-form cookies.
Ever since I made those no bake girl scout cookie bites, I’ve been dreaming up new, fun, spring-y flavors. First up we’ve got these vegan no bake strawberry lemon cookie bites!
I won’t lie, lemon isn’t my first (or even like, fifth) choice when it comes to sweets. Maybe it’s because it’s springtime, but I just couldn’t get it out of my head. Pairing it with strawberry only felt natural, so that the sweet strawbs could balance out the sourness of the lemon.
I love the idea of no bake cookie bites, which are basically energy balls in the shape of a cookie. They’re super versatile so you could grab one as a snack before dinner, crumble one over a smoothie bowl, or enjoy a couple as dessert. Super simple, totally no bake, and made with just a few healthy ingredients, all in the food processor.
Ingredients for vegan no bake strawberry lemon cookie bites
- Raw almonds: almonds are the base of these cookie bites, and they give them soft texture as well as healthy fats.
- Freeze dried strawberries: freeze dried strawberries provides lots of sweet strawberry flavor, but no moisture to throw off the texture of the cookie bites.
- Medjool dates: we’re sweetening these naturally with dates, which give lots of sweet, fruity flavor and sticky texture to hold the cookie bites together.
- Lemon zest + juice: using the zest and juice of the lemon gives the cookie bites plenty of bright, tart lemon flavor.
Tips for making vegan no bake strawberry lemon cookie bites
- Blend the almonds and strawberries first. Make sure to start with these two ingredients before adding the dates, lemon zest and juice. This ensures you won’t have any whole almond pieces in the final cookie bites, and that everything gets blended evenly.
- Use a tablespoon to roll out uniform cookies. The dough is sticky and slightly crumbly, so press it into a tablespoon then press between your hands to create cookie bite shapes until it’s gone.
- Freeze the cookie bites. Freezing for a bit helps the cookie bites to set up, since they’re a bit delicate. After freezing, you can store them in the fridge or freezer.
These vegan no bake strawberry lemon cookie bites are soft, chewy, and full of the perfect combo of sweet strawberry and sour lemon flavor. They smell AMAZING, and my husband said they remind him of Starburst. Sooo good.
Xo,
Sara
Vegan No Bake Strawberry Lemon Cookie Bites
Ingredients
- 1 cup raw almonds
- 1 cup freeze dried strawberries
- 8 pitted medjool dates
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- Optional: drizzle of vegan unsweetened yogurt + more freeze dried berries for on top
Instructions
- To start, add the almonds and freeze dried strawberries to a food processor and blend for 15-20 seconds.
- Add the dates, lemon zest, and lemon juice, and blend for 2-3 minutes, until everything is combined into a soft dough.
- Measure out 1 tbsp of dough for each cookie, press between your hands to form a circular shape, and set on a plate. Repeat until all the dough is gone – you'll end up with about 14 cookie bites.
- Put the cookie bites in the freezer for at least 30 minutes to set up.
- I recommend storing leftovers in the freezer, as the texture is pretty soft and delicate – they're meant to be a one bite treat, pop in you mouth treat!
I’m making these right now. I bought some glass storage containers from Target yesterday, and one was a perfect size for a dessert in the freezer. I didn’t have to look far on your blog to find these! At the rate I’m going, I think my food processor may end up with a permanent spot on my counter rather than in the corner cabinet.
YAY I was obseeeeessed the first time I made these. Super good, hope you like them!!
I have a strawberry lemon ice candle in the kitchen plus the matching scent of the strawberries and lemon in these. My kitchen smells amazing!
Love them! The bright side of having this time off is getting to explore some new recipes. I love things that can be frozen for later. ????