Introducing Gluten-Free Strawberry Cookies that taste just like strawberry shortcake but in a delightful cookie form! These treats feature an almond flour cookie base topped with a dairy-free strawberry buttercream frosting, fresh juicy strawberries, and buttery graham crackers.
Why You’ll Love This Recipe:
- These Gluten-Free Strawberry Cookies are easy to make with simple ingredients, offering a unique and delicious flavor experience.
- Crafted with almond flour, the cookie base is both grain-free and gluten-free, perfect for those with dietary restrictions.
- The strawberry buttercream frosting is light, fresh, and bursting with natural flavor.
- Featuring both fresh and freeze-dried strawberries, these cookies offer a delightful mix of textures and tastes.
- This recipe is dairy-free, grain-free, and gluten-free, catering to a variety of dietary needs.
- Enjoy the soft and chewy texture of the cookies complemented by the light and airy frosting, topped with crunchy graham cracker bits.
- These cookies are a delightful treat year-round but are especially perfect for spring and summer, bringing a taste of sunshine to any occasion, including Valentine’s Day!
Helpful Tips:
- Ensure cookies are completely cooled before frosting them to avoid melting the frosting.
- Use an electric whisk to create a light, fluffy texture for the frosting.
- Crush freeze-dried strawberries into a fine powder for optimal flavor distribution.
- For countertop storage, consider using freeze-dried strawberries instead of fresh ones.
Frequently Asked Questions:
- Can I use a flour other than almond flour? While oat flour can be used as a substitute, note that it may alter the texture slightly and may require adjusting the quantity.
- Can I use regular butter? Yes, regular butter can be used as an alternative to vegan butter.
- Is there a vegan option for this recipe? To make these cookies vegan, consider substituting the egg with 1/4 cup of almond butter.
Gluten Free Strawberry Cookies
Servings 14
Ingredients
Gluten-Free Strawberry Shortcake Cookies:
- 1/4 cup melted coconut oil
- 1/4 cup coconut sugar
- 1 egg
- 1 tsp vanilla bean paste or vanilla extract
- 2 tbsp almond milk or any other nut milk
- 2 1/4 cups almond flour
- 1/4 tsp salt
- 1/2 tsp baking soda
Strawberry Buttercream Frosting:
- 1/2 cup vegan butter e.g., Country Crock
- 1.5 cups powdered sugar
- 1/4 cup freeze-dried strawberries crushed into powder
- 1 tsp vanilla extract or vanilla bean paste
- 2 tbsp oat milk or any other milk substitute
Toppings:
- 2 tbsp crushed graham crackers
- 1/3 cup diced fresh strawberries
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, mix melted coconut oil, coconut sugar, and vanilla bean paste until well combined. Add the egg and almond milk, and whisk again.
- Add almond flour, baking soda, and salt to the mixture. Use a rubber spatula to mix until a dough forms.
- Roll the dough into balls using a double cookie scoop, then flatten them with the palm of your hand. Bake for 9-12 minutes until golden brown, then let them cool completely.
- Using an electric mixer, whisk softened vegan butter until light and fluffy. Add powdered sugar, vanilla, milk, and crushed freeze-dried strawberries, and whisk until fully combined.
- Transfer the frosting to a piping bag and decorate the cooled cookies with it. Top with freshly chopped strawberries and crushed graham crackers before enjoying!
Notes
- Ensure cookies are completely cooled before frosting to maintain the frosting’s texture.
- Use an electric whisk for fluffy frosting.
- Crush freeze-dried strawberries for optimal flavor.
- Consider using freeze-dried strawberries for countertop storage.