Grain-Free Strawberries and Cream Cookies Recipe
These are the perfect spring cookie! They are quite delicious and so pretty. I rarely use white chocolate but I love the flavor with strawberries, kind of like a strawberries-and-cream situation. But obviously white chocolate is full of sugar, so please swap in dark chocolate chips if that’s more your thing. Another fun option is to take candy-coated chocolates in pastel colors and stir those in. There are some dye-free options like the brand Unreal.
Why you’ll love this recipe
- allergen-friendly (egg-free, gluten-free, grain-free, dairy-free/vegan- adaptable, but not nut-free)
- so pretty with the streaks of pink
- they last for several days at room temperature
- perfect for Easter and Passover
- adaptable for other pastel candies if you don’t like white chocolate!
Ingredients
- Flax meal – is made of ground flaxseeds. When mixed with water, the mixture thickens up and can be used in place of eggs.
- Butter – I prefer using unsalted butter. You can use vegan butter (I like Miyoko’s) or an equal amount of coconut oil or olive oil, but my first choice is butter (either dairy or vegan).
- Sugar – you can use light brown sugar or cane sugar.
- Vanilla extract – use pure vanilla extract without any additives or artificial flavors.
- Baking soda – I use basic arm and hammer baking soda.
- Almond flour – I use blanched, fine almond flour. I find that almond meal is too coarse. If you can’t do nuts, check out the grain recipe listed in the notes.
- White chocolate chips – are full of sugar, I know. I hardly use them, but I love the flavor with strawberries. Feel free to use dark chocolate chips in its place.
- Freeze-dried strawberries – are crisp like chips. I love pulverizing them to use as sprinkles. You can use dried strawberries, which are chewy, but I don’t recommend using fresh strawberries because it will make the cookies become soggy.
How to make it?
- Preheat the oven to 350 degrees. Line a baking sheet with unbleached parchment paper.
- In a small bowl, mix the flaxseed with the water and set aside.
- In a large bowl, whisk together the sugar, butter, and vanilla. Stir in the flaxseed, mix and combine. Stir in the baking soda, salt and almond flour until all ingredients are well combined and no dry flour remains. The batter will look grainy and a little crumbly. Fold in the white chocolate chips and strawberries.
- Scoop cookie dough rounds (I used a 1 ¾-inch ice cream scooper) on the prepared baking sheet and flatten them slightly with your hands. The batter will spread very little.
- Bake cookies for 10-13 minutes. (13 minutes is perfect in my oven). They will be soft and slightly puffed when they come out of the oven but will flatten and firm up as they cool and have a soft chewy bite.
Tips
- Bake the cookies for the lower amount of time specified in the recipe for a chewier bite.
- Do not use fresh strawberries in these cookies or they will become soggy very quickly.
- Double all the ingredients to make a bigger batch.
Substitutions
- Flax meal – use an egg yolk in place of the flax and water mixture
- Butter – vegan butter, coconut oil, or olive oil, but my first choice would be butter (either dairy or vegan)
- Light brown sugar – cane sugar
- Nut-free – try the grain flour recipe in the notes
- White chocolate chips – dark chocolate chips or candy coated chocolates in pastel colors
- Freeze-dried strawberries – dried strawberries. Do not use fresh strawberries in this recipe. OR any freeze-dried fruit like raspberries, cherries, or blueberries.
Other recipes you may like
*Strawberry Jam Spelt Flaxseed Muffins
*Whole Grain Strawberry Scones
*Low-Sugar Strawberry Shortcake
*Grain-free Balsamic Roasted Strawberry Tart
*Strawberry-Banana Frozen Yogurt Bark
*Roasted Strawberry Bruschetta with Ricotta and Grilled Bread
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Grain-Free Strawberries and Cream Cookies
Ingredients
- 1 teaspoon ground flaxseed
- 1 ½ teaspoons water
- ¼ cup unsalted butter or vegan butter I like Miyoko’s*, melted and cooled slightly
- ⅓ cup light brown sugar my preference or cane sugar
- ½ teaspoon pure vanilla extract
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 cup blanched almond flour flour is best - meal is too coarse
- ¼ cup white chocolate chips or swap in chocolate chips
- ½ cup freeze-dried strawberries crushed or pulverized OR ¼ cup chopped dried strawberries
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with unbleached parchment paper.
- In a small bowl, mix the flaxseed with the water and set aside.
- In a large bowl, whisk together the sugar, butter, and vanilla. Stir in the flaxseed mix and combine. Stir in the baking soda, salt and almond flour until all ingredients are well combined and no dry flour remains. The batter will look grainy and a little crumbly. Fold in the white chocolate chips and strawberries.
- Scoop cookie dough rounds (I used a 1 ¾-inch ice cream scooper) on the prepared baking sheet and flatten them slightly with your hands. The batter will spread very little.
- Bake cookies for 10-13 minutes. (13 minutes is perfect in my oven). They will be soft and slightly puffed when they come out of the oven but will flatten and firm up as they cool and have a soft chewy bite.
Notes
* You can also use an equal amount of oil like coconut oil or olive oil. My first choice is butter, either dairy or vegan.
Subs:
You can swap an egg yolk for the flax and water mixture.
Try the recipe on the following page if you can’t do nuts. Strawberries and Cream Cookies –Grain Version
Makes about 22 cookies 1 ½ cups unbleached all-purpose flour or einkorn flour
½ cup dark rye flour or oat flour (or use all all-purpose)
1 teaspoon aluminum-free baking powder
¾ teaspoon baking soda
½ teaspoon sea salt
¾ cup white chocolate chips (or swap in chocolate chips)
½ cup freeze-dried strawberries, crushed or pulverized OR ¼ cup chopped dried strawberries
½ cup cane sugar
½ cup brown sugar, packed
½ cup + 1 Tablespoon unrefined, cold-pressed, extra-virgin olive oil
¼ cup + 1 Tablespoon unsweetened oat milk or milk of choice
1 teaspoon pure vanilla extract 1. To make the dough: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the chocolate chips and freeze-dried strawberries and toss to coat.
2. In a separate large bowl, whisk the sugars with the oil, milk, and vanilla until smooth, about 1-2 minutes. Add the flour mixture to the wet mixture and stir until everything is combined and no flour is visible. Don’t overmix.
3. Cover with plastic wrap and refrigerate the dough for at least 12 hours and up to 24 hours. Don’t skip this step!
4. Preheat the oven to 350 F. Line two baking sheets with unbleached parchment paper.
5. Remove the dough from the refrigerator and scoop about 2 Tablespoons of dough for each cookie (I like to use a 1 ¾ -inch ice cream scoop). Place the balls of dough on the prepared baking sheet, leaving 2-inches of space between each mound. If you like thick cookies, you can place the unbaked cookies in the freezer for 10 minutes; this will prevent the cookies from spreading.
6. Bake cookies for 12 to 13 minutes, or until the edges are just golden and the chocolate chips are melty. The cookies will be soft. Bake for a few minutes longer if you prefer a crunchier cookie.
7. Remove the cookies from the oven and cool completely on the pan before serving.
8. Store any leftovers, well wrapped, at room temperature for several days; freeze for longer storage. NOTES: I’m sure other grain flours would work, but I haven’t tested them out to be sure.
You can swap an egg yolk for the flax and water mixture.
Try the recipe on the following page if you can’t do nuts. Strawberries and Cream Cookies –Grain Version
Makes about 22 cookies 1 ½ cups unbleached all-purpose flour or einkorn flour
½ cup dark rye flour or oat flour (or use all all-purpose)
1 teaspoon aluminum-free baking powder
¾ teaspoon baking soda
½ teaspoon sea salt
¾ cup white chocolate chips (or swap in chocolate chips)
½ cup freeze-dried strawberries, crushed or pulverized OR ¼ cup chopped dried strawberries
½ cup cane sugar
½ cup brown sugar, packed
½ cup + 1 Tablespoon unrefined, cold-pressed, extra-virgin olive oil
¼ cup + 1 Tablespoon unsweetened oat milk or milk of choice
1 teaspoon pure vanilla extract 1. To make the dough: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the chocolate chips and freeze-dried strawberries and toss to coat.
2. In a separate large bowl, whisk the sugars with the oil, milk, and vanilla until smooth, about 1-2 minutes. Add the flour mixture to the wet mixture and stir until everything is combined and no flour is visible. Don’t overmix.
3. Cover with plastic wrap and refrigerate the dough for at least 12 hours and up to 24 hours. Don’t skip this step!
4. Preheat the oven to 350 F. Line two baking sheets with unbleached parchment paper.
5. Remove the dough from the refrigerator and scoop about 2 Tablespoons of dough for each cookie (I like to use a 1 ¾ -inch ice cream scoop). Place the balls of dough on the prepared baking sheet, leaving 2-inches of space between each mound. If you like thick cookies, you can place the unbaked cookies in the freezer for 10 minutes; this will prevent the cookies from spreading.
6. Bake cookies for 12 to 13 minutes, or until the edges are just golden and the chocolate chips are melty. The cookies will be soft. Bake for a few minutes longer if you prefer a crunchier cookie.
7. Remove the cookies from the oven and cool completely on the pan before serving.
8. Store any leftovers, well wrapped, at room temperature for several days; freeze for longer storage. NOTES: I’m sure other grain flours would work, but I haven’t tested them out to be sure.
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