Vegan Dubai Chocolate Strawberry Cookies
I love recipes that look impressive but don’t actually require anything complicated. These cookies are exactly that. A solid chocolate chip cookie base, topped with a creamy pistachio mixture and fresh strawberries, then finished with a chocolate drizzle.
They’re simple, delicious, and one of those desserts people always ask about after the first bite.
Why You’ll Love These Cookies
These cookies feel special without feeling like work. You get rich chocolate flavor, a creamy pistachio topping, and fresh strawberries all in one bite. The flavors balance each other really well.
They’re great for Valentine’s Day, sharing with friends, or making when you just want something a little nicer than everyday cookies.
Ingredients You’ll Need (and Why)
Salted plant butter
This is the base of the cookie flavor. Browning it adds a deep, nutty richness that makes these cookies stand out. – i highly recommend using miyoko’s vegan butter –
Light brown sugar + granulated sugar
Brown sugar keeps the cookies soft and flavorful, while the granulated sugar helps with balance and structure.
Aquafaba
This replaces eggs and helps bind everything together while keeping the classic cookie texture.
Vanilla extract
Adds warmth and rounds out the sweetness.
All-purpose flour
Gives the cookies structure. Measuring correctly matters here.
Baking soda
Helps the cookies bake evenly.
Mini semi-sweet chocolate chips
Mini chips spread more evenly through the dough so every bite has chocolate.
Kataifi
Adds texture and that signature Dubai-style crunch.
Vegan Pistachio cream
Creamy, rich, and the heart of the topping.
Tahini
Balances the sweetness and brings the pistachio flavor together.
Fresh strawberries (sliced)
Adds a bright, fresh contrast to the rich cookie and topping.
Additional chocolate chips (for melting)
Used for the finishing drizzle.
How to Properly Measure Flour
This step matters more than most people realize. Too much flour can change the texture of your cookies.
Instead of scooping flour directly from the bag, lightly spoon the flour into your measuring cup and level it off with a knife. Don’t pack it down or shake the cup. This helps keep the dough balanced and consistent every time.
How to Make the Cookies
Start by making the brown butter. Cut the plant butter into cubes and add it to a pan over medium-low heat. Stir every 10 seconds so it doesn’t burn. The butter will melt, foam, and slowly darken. Once it smells nutty and turns a light amber color, remove it from the heat and let it cool for about 10 minutes.
In a large bowl, mix the brown sugar, granulated sugar, aquafaba, and vanilla until smooth.
In a separate bowl, whisk together the flour and baking soda.
Once the butter is warm (not hot), mix it into the sugar mixture until combined. Add the dry ingredients and gently fold just until incorporated. Do not overmix.
Fold in the mini chocolate chips.
Roll the dough into evenly sized balls and place them on a tray. Cover and refrigerate for at least one hour.
Preheat the oven to 350°F. Place the dough balls on a lined baking sheet, spacing them at least two inches apart. Bake for 12 minutes.
The cookies may look slightly underdone in the center but will continue setting as they cool.
Let the cookies cool before adding the toppings.
How to Make the Strawberry Dubai Chocolate Topping
In a bowl, mix the kataifi, pistachio cream, and tahini until evenly combined.
Spoon the pistachio mixture onto each cooled cookie. Gently place sliced strawberries on top of the pistachio layer.
Melt the remaining chocolate chips and drizzle over the cookies. Let the chocolate set before serving.
Storage Tips
Because of the fresh strawberries, these cookies are best stored in an airtight container in the refrigerator. Enjoy within 1–2 days for the best texture and flavor.
Dubai Chocolate Strawberry Vegan Cookies
Ingredients
For the Cookies
- ¾ cup salted plant butter (I highly recommend using miyoko's vegan butter)
- 1 cup packed light brown sugar
- ¼ cup granulated sugar
- 5 tablespoons aquafaba
- 1 tablespoon pure vanilla extract
- 2¼ cups all-purpose flour
- ¾ teaspoon baking soda
- 1 cup semi-sweet mini chocolate chips
For the Strawberry Dubai Chocolate Topping
- 1 cup kataifi
- ¾ cup pistachio cream
- 1 tablespoon tahini
- Fresh strawberries sliced
- ¾ cup semi-sweet chocolate chips melted
Instructions
- Cut the plant butter into cubes and add to a pan over medium-low heat. Stir every 10 seconds so it doesn’t burn. The butter will melt, foam, and slowly darken. Once it smells nutty and turns a light amber color, remove from heat and let cool for 10 minutes.
- In a large bowl, combine the brown sugar, granulated sugar, aquafaba, and vanilla until smooth.
- In a separate bowl, whisk together the flour and baking soda.
- Once the butter is warm (not hot), mix it into the sugar mixture. Add the dry ingredients and gently fold until just combined. Do not overmix.
- Fold in the mini chocolate chips.
- Roll the dough into evenly sized balls and place on a tray. Cover and refrigerate for at least 1 hour.
- Preheat oven to 350°F. Place dough balls on a lined baking sheet, spacing them at least 2 inches apart. Bake for 12 minutes. Let cookies cool on the pan.
- Mix the kataifi, pistachio cream, and tahini until evenly combined.
- Assemble the cookies when they’re done cooling- Spoon the pistachio mixture onto cooled cookies, add sliced strawberries, then drizzle with melted chocolate. Let set before serving.
