Search
  • krysten

Chocolate Covered Strawberry Cookies


These cookies are a hit! I asked you what you preferred: Chocolate Covered Strawberry Cookies or White Chocolate Covered Strawberry Cookies, and the majority won... well kinda. Don't worry - if you voted for the White Chocolate you can see that recipe, here. I really can't decide which cookie I prefer, so I made them both for you.


This recipe is very easy to make, it's very tasty and it's very low in sugar. These cookies are gluten-free, vegan (use flax egg -- it's what we normally do) and have become our favorite cookie recipe.


__________

INGREDIENTS

1 cup Bob’s Red Mill Paleo Flour

3 TB cup maple sugar*

1/4 cup coconut oil, melted

1/4 cup cashew butter

1 egg**

1/2 tsp baking soda

2 tsp vanilla

pinch of sea salt

1/2 cup freeze dried strawberries, crushed

Chocolate Drizzle

1/3-1/2 cup melted chocolate***

*Maple Sugar is similar to coconut sugar. It is not maple syrup. You can also use coconut sugar in place of coconut sugar.

**To make it vegan use 1 flax egg. Mix 3 tablespoons of warm water with 1 tablespoon of flax seed meal. Let it sit about 3 minutes until it forms a gel = 1 egg

***For this recipe I like to use EatingEVOLVED’s Milk Chocolate Bars. (If you use "KRYSTENDTMT" at checkout they will add a free mini chocolate bar to your order." Or, you could also use Lily’s Sweet’s stevia sweetened chocolate chips. You can use any chocolate that you like.

Directions:

Preheat your oven to 375 degrees.

Make your flax egg and set aside.

If not using a flax egg, mix all wet ingredients: coconut oil, cashew butter, egg, and vanilla in a medium size bowl until smooth. You can do this by hand or with a hand mixer.

Mix all dry ingredients: flour, maple sugar, baking soda, sea salt in another bowl.

Combine the wet with the dry ingredients until combined.

Measure 1/2 cup of freeze dried strawberries and smash them into smaller pieces. Mix into the dough, you might need to use your hands for this part.

Using a cookie scoop to ensure cookies are evenly sized. I used this one from Amazon. It’s about 1.5 teaspoons or so.

Bake at 375 for 10 minutes - we think 10 minutes is perfection.

Bake for 9 minutes if you want the cookie a bit gooey

Bake for 11 minutes if you want the cookie a little harder or crunchier.



Some links in this blog are affiliate links which means that I may get paid a small percentage. However, I do not promote any product that I don't actually love and eat myself. Thank you!