Ingredients
Scale
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.