White 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, to be honest, I really can't decide which cookie I like better so I made them both. Here is the Chocolate Covered Strawberry Cookies recipe.
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.
3 TB cup maple sugar*
1/4 cup coconut oil, melted
1/4 cup cashew butter
1/2 tsp baking soda
2 tsp vanilla
pinch of sea salt
White Chocolate Drizzle
1/3-1/2 cup melted coconut butter to drizzle***
2-5 drops Vanilla Creme Stevia Drop (Sweet Leaf Stevia) (optional)
*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
***I used Artisana Organics Coconut Butter to drizzle on top.
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.
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