Strawberries and white chocolate combine beautifully with our Ginger Cookie mix's coconut and ginger spice.

When choosing the strawberries, we like to use dried strawberries that don't have extra sugar added as these cookies are sweet enough already. If you want to keep these cookies vegan then choose your favourite vegan white chocolate for this recipe, otherwise regular white chocolate is perfect too.

White Chocolate & Strawberry Ginger Cookies

Makes: 8 large or 16 small cookies
Prep time: 15 minutes  Cook time: 16-18 minutes

1 Halo & Swoon Ginger Cookie mix

1/4 cup (60g) plant milk, at room temperature

1/3 cup (70g) coconut oil, melted 

1/2 cup dried strawberries (we like Nibblish gently baked strawberries with no added sugar), chopped

1/2 cup chopped white chocolate (vegan or regular), chopped

Preheat oven to 170°C fan bake and line a baking tray.

Pour Cookie mix into a bowl, add strawberries and white chocolate and stir to combine.

Add milk and coconut oil and stir until the mix comes together into a dough.

Place spoonfuls of mixture onto the lined tray 10 cm apart, flatten and shape into cookies.

Bake in centre of oven for 16-18 minutes.

Cookies are ready when golden brown.

Store your cookies in an airtight container at room temperature for up to 5 days.