• 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.



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.


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! 
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites. 
Amazon and the Amazon logo are trademarks of, Inc. or its affiliates

For questions, comments or inquiries, please email Krysten at