Grain-Free Strawberries and Cream Cookies

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Grain-Free Strawberries and Cream Cookies

Servings: to 9 (3-inch) cookies

Author: Pamela

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.