Gluten Free Strawberry Cookies

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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

Prep Time 15 minutes
Cook Time 13 minutes
Total Time 30 minutes
Course Dessert
Servings 14


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


  • 2 tbsp crushed graham crackers
  • 1/3 cup diced fresh strawberries


  • 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!


  • 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.

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