Smashed Cookie Salad with Strawberries


Cookie Salad? Cookie Salad! This is not your typical salad but with the first local strawberries of the year popping up here in Scandinavia, a smashed cookie salad seemed like a proper way to celebrate.

Every country think their strawberries are the best, but Swedish strawberries around June and July are truly unbeatable. They are plump, deep red, very sweet and so so good simply served in a bowl with just a dash of oat milk or cream. Delicious as that may be, it is not a recipe to blog about or to celebrate summer with. Hence, this cookie salad. We bake a giant cookie, smash (!) it into bits that we layer with strawberries, whipped cream and elderflowers. Apart from the childishly pleasing feeling of smashing cookies, all those oddly sized bits and pieces also are what makes the salad interesting. It has a great mix of textures and flavors, looks pretty and is very simple. It is a good dessert to make for your friends or family. You can bake the cookie ahead of time (or use any store-bought cookie) and ideally, you want to smash the cookie and assemble the salad in front of your guests. We’ve gathered a few recipe notes and suggestions how to change it up here below.

But first, check out the recipe video we made. Luise is doing a little intro talk in this video and we’d love to hear if you like us to develop this style more, or if you prefer them with just music. We are having a bit of hard time deciding ourselves.

We are planning some more videos (and a new video series) so subscribe to our youtube channel, if you haven’t already and you won’t miss out on any of it.


We love the Swedish allemansrätt!


Recipe notes:
• We made the cookie vegan to make it as inclusive as possible but you can replace coconut oil with butter if you are more into that. Vegans would obviously also use whipped coconut cream or whipped soy cream.
• Use cert gluten-free oats if you are gluten intolerant.
• The buckwheat flour can be replaced with regular flour if you like.
• You can make this into an Eton Mess by adding a larger amount of cream (and maybe even meringues) and serving it in glasses.
• You can swap the whipped cream for greek yogurt and serve this as a weekend breakfast. Or do 50/50 cream and yogurt for a more tangy dessert.
• If you have mint or lemon balm at home, those would be great additions to the salad.
• You can add any edible flowers and they are of course also entirely optional.
• If your berries are imported or not sweet enough, simply drizzle a little maple syrup, honey or elderflower syrup over the salad.


Strawberry and Smashed Cookie Salad

Vegan Chocolate Oat Cookies
200 g / 2 cups rolled oats
65 g / ½ cup buckwheat flour
4 tbsp cacao powder
3 tbsp chia seeds
150 g / 1 cup mixed almonds and pumpkin seeds (or any other nuts or seeds), coarsely chopped
½ tsp sea salt
110 g / ½ cup coconut oil or butter
125 ml / ½ cup maple syrup
125 ml / 
½ cup plant milk

Salad elements
450 g / 1 lb fresh strawberries
1 knob fresh ginger, grated
1 small lemon, juice
elderflower and lilacs or other edible summer flowers
250 ml / 1 cup whipping cream or whipped coconut cream (or Greek yogurt)

Set the oven to 200°C/400°F. Mix together the dry ingredients in one bowl. Add coconut oil, maple syrup and plant milk. Stir together and let sit for 20 minutes to allow the chia seeds and oats to thicken. Meanwhile, rinse the strawberries, cut in halves and place in a mixing bowl. Add grated ginger, lemon juice and a few elderflower florets (and honey or maple syrup if you don’t think your berries are sweet enough). Leave to infuse while you whip the cream. Pour onto a baking sheet covered with a baking paper. Flatten out and shape a large, round cookie using your hands. Bake in the oven for about 20 minutes or until golden and firm (it will firm up more once it cools). Leave to cool and then crush the cookie into pieces. Transfer the juicy strawberries to a large serving platter. Add dollops of whipped cream (or yogurt) and tuck in the pieces of broken cookie all over. Scatter over the cookie crumbles and decorate with more elderflowers and lilacs. Crush a few strawberries in your palm to drizzle strawberry juice over the cream. Serve and enjoy!



  • Melinda
    This was fantastic! We made it on Easter Day! Thanks so much for your beautiful recipes
  • Continue your great work!! You are an inspiration
  • Marjan
    I love the recipe, but the cookie is still a bit soft (I can't smash it..) even when cooled. I used exactly the amounts of ingredients. Can you advice me? Maybe a bit longer in the oven??
  • Johanna
    Älskar iden!! Men hur många räcker detta recept till på ett ungefär? Kollade lite på tahini och råg-kakorna, hur många blir de ungefär? Kramar :))
  • Wow!!! I love the concept of your video. From the farm to the table. Also, I agree with one of the comments above that says you shouldn't watch the video if you haven't eaten. haha! The cookie would make a great granola recipe!
  • Klara
    Looks wonderful and delicious! Can't wait ti try it out :) But can I use instead of coconut oil something else? Like nut butter, butter, or any other oil? Thanks! :)
  • Definitely this recipe is going in the keeper book..! No one can think of such salad mixture. It's going to be my favourite salad this summer for sure because i love strawberries and cookies and its a mixture of both, what else i can ask for! thank you for sharing such great recipes. keep posting
  • This is such a good idea! I'm totally gonna take some inspiration from this and make something similar some day. Thanks for sharing! :D
  • Kristina
    I know many people asked about coconut oil but I didn't notice anyone asking about smoke point of that oil. If I am not wrong, virgin olive oil is a better substitute for high heat cooking. As well as ghee, almond oil and the winner of them all, that is, avocado oil. What do you think? I'm really curious about this. Thank you and have a wonderful day. P.S. The video with Louise talk is the best!
  • Vera from Lisbon
    Hi David and Luise!🤗 As soon as I saw this recipe, I knew I had to try it...and so I did.😊😊 I've use raspberries and yofu instead, because that's what I had at home (I will try to follow the full version next time, though). I really loved the cookie and actually saved some for snack time during the week.☺ Again, thanks a lot for the amazing (and delicious) ideas!!
  • I followed your site for some time, but only now I had the courage to comment something, I really congratulate and wish you every success in the world!
  • Looks so delicious but how many servings do you think this is? I'd like to teach that in a plant-based community kitchen course and I'm not sure about quantities. In terms of video, I like both types. In fact I like everything you publish :) Thank you
  • Hey! I tried this recipe with my friend and it's really tasty. Thanks
  • Larissa
    This looks amazing!!! Will buy strawberries to make this yumminess :))) Definitely love the intro by Luise! Keep them coming :) Thanks for sharing, guys. You are a huge inspiration for me! I love your instagram posts, you are my favourite account that I follow :) Thank you so much for the daily inspiration there - in food, family and love! You are the best!
  • caroline
    This sounds so delicious. Thinking of making for it a party of 40 friends this weekend. How many times would you suggest multiplying the recipe? Can I make the cookies several days ahead? And the strawberries bit that morning? Thanks so much in advance for your advice.
  • Love this - who would have thought of Cookie Salad - makes my mind work in all sorts of different ways now - oops! Thanks!
  • Do you recommend 1 egg or 2 eggs instead of chia seeds? The bigger question: where did Luise find elderflowers in Stockholm? Please tell! I've been looking everywhere.
  • I am definitely try this out soon!!!
  • Desirée
    I agree with Jenny and how we don’t know Luise as well so having her in the spotlight speaking is nice to see, but I’m a huge fan of just the music only. The music playing while watching the recipe be made is so beautiful and uncomplicated. Simple. Clean. Just my opinion. Fan from Boston MA Desirée
  • birgit
    simply - i love it so much :)))
  • Hedda
    Love love love the talking! Love the videos! I have missed them! Keep them coming. Stor klem fra Norge
  • Valeria
    Please o please do more videos with this format, the short intro talk makes for an even more enjoyable experience (:
  • Monica Mata Pascual
    Hi I made the recipe and everything was great exept for the cookie texture, It turned out to be a bit chewy in the middle, only crunchy in the edges. Did you use heat up and down, only down or air?? Thanks so much for being so kind of sharing these great recipees!!
    • MAde the recipe yesterday and had the same issue (chewy in the middle) so I'd really like to get an answer. Was thinking about making 2 thinner ones the next time.
  • Edith Ingenhaag
    I can't eat oats, is there a substitute for it
    • It will probably work fine with almond flour or coconut flour. Or you can try it with another flaky grain, like quinoa, spelt or buckwheat flakes. Good luck! David
      • I will just jump in and say, almond flour and coconut flour are very different, and not interchangeable. I cannot eat any grains and I have learned a lot about grain-free cooking in the last few years. I'm afraid a simple sub of almond flour for the oats would likely not work -- and the coconut flour would definitely not work! Coconut flour is very dense and absorbs a lot of moisture. The almond flour is a very different texture from the oats, and also would not work, though for different reasons. This cookie is essentially a sort of granola, so to make a grain-free version of this cookie, I would suggest googling around for "paleo granola" or "grain-free granola." There are some good options on the bakerita site, some of which are also chocolate. I might try this approach myself! I do like the flowers in this recipe. I have no experience cooking with flowers and it is intriguing, but it might be hard to find flowers that have not been sprayed with chemicals and pesticides here in New York. Cheers.
  • Madalena
    the recipe is awesome, and Luise's intro is really nice!

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