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Gluten Free Strawberry Cookies

Course Dessert
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 30 minutes
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.