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Why You’ll Love This Recipe

• Gluten Free Strawberry Cookies require simple ingredients and create a unique flavor.
• The cookie base is made with almond flour making them grain and gluten free.
• The strawberry buttercream is light, fresh and natural.
• Made with fresh and freeze-dried strawberries.
• As written, this recipe is dairy free, grain free and gluten free.
• They are perfectly soft and chewy with light and airy frosting topped with graham crackers bits.
• These cookies are great year-round, but are perfect for spring and summer too.
• Great for any occasion but especially Valentine’s Day!
• If you loved this recipe, be sure to check out my five minute strawberry shortcakes here!

Ingredients And Substitutions

These are the main ingredients and substitutions for Gluten Free Strawberry Cookies. Scroll down to the recipe card for a full list of ingredients and instructions.

I personally love to use coconut sugar in my recipes since it’s an all natural sweetener, however you can easily use cane sugar or monk fruit sweetener.

Coconut oil will keep these cookies moist, light and fluffy. You can use any other type of oil such as avocado oil, extra virgin olive oil or even butter.

An egg will help bind all the ingredients together and create a soft and fluffy cookie.

Vanilla bean paste or vanilla extract is necessary for any baked good.

I used almond flour to keep this recipe gluten and grain free. I have not tested this recipe with any other flours.

Baking soda will help this cookie rise during baking time.

A touch of salt to help balance out all the flavors.

The frosting is made with plant based butter, powdered sugar, vanilla bean paste, freeze-dried strawberries and plant based milk.

These cookies are finished off with freshly chopped strawberries and crushed graham crackers.

How To Make

ONE: In a bowl, combine coconut oil, coconut sugar and vanilla bean paste. Whisk until well combined. Add in the egg and oat milk and whisk once more.

TWO: Then, add in the almond flour, baking soda and salt. Use a rubber spatula and mix until a dough is formed.

THREE: Use a double cookie scoop and roll dough into balls, use the palm of your hand to flatten and bake until golden brown. Let the cookies cool.

FOUR: In an electric mixer, add in the softened butter and whisk until light and fluffy. Then, add in the powdered sugar, vanilla, milk and crushed freeze-dried strawberries and whisk until fully combined.

FIVE: Add frosting to a pipping bag and add onto cookies, followed by freshly chopped strawberries and crushed graham crackers.

Tips And Tricks

• Cool Completely: Ensure cookies are fully cooled before applying the frosting to prevent it from melting.
• Use an Electric Whisk: Whip the frosting with an electric whisk for a light, airy, and fluffy texture.
• Crush Freeze-Dried Strawberries: Place freeze-dried strawberries in a baggie or blender and crush until they form a fine powder.
• Swap for Shelf-Stable Storage: To store cookies at room temperature, use freeze-dried strawberries instead of fresh ones in the frosting

How To Serve And Store

Serve these gluten-free strawberry cookies with a generous layer of strawberry frosting, topped with fresh or freeze-dried strawberries and a sprinkle of crushed graham crackers for the perfect finishing touch.

For leftovers, store the cookies at room temperature if using freeze-dried strawberries. If using fresh strawberries, keep them in the fridge or store the cookies on the counter and add the fresh strawberries just before serving.

Taste And Texture

Gluten-Free Strawberry Cookies are delightfully sweet, light, and perfectly textured. The soft, chewy shortbread pairs beautifully with the fluffy, airy frosting, creating an irresistible combination that’s perfect for any occasion!

Other Recipes You May Like

• Five minute strawberry shortcake
• Drop Strawberry Cookies
• Strawberry Overnight Oats
• Strawberry Shortcake Truffles
• Gluten Free Chai Cookies

If you make these Gluten Free Strawberry Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!

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Gluten Free Strawberry Cookies

5 from 1 rating

Hannah Kling

These Gluten Free Strawberry Cookies taste just like strawberry shortcake, but in cookie form! They are made with an almond flour cookie base, topped with a dairy free strawberry buttercream frosting, fresh juicy strawberries and buttery graham crackers.

Prep Time 15 minutes minutes

Cook Time 13 minutes minutes

Total Time 30 minutes minutes

Servings 7 large cookies, or 14 small ones

Ingredients  

1x2x3x

Gluten free strawberry shortcake cookies

• 1/4 cup coconut oil (melted)
• 1/4 cup coconut sugar
• 1 egg
• 1 tsp vanilla bean paste (or vanilla extract)
• 2 tbsp almond milk (or any other nut milk of choice)
• 2 1/4 cups almond flour
• 1/4 tsp salt
• 1/2 tsp baking soda

Strawberry Buttercream Frosting

• 1/2 cup vegan butter (I used country crock)
• 1.5 cups powdered sugar
• 1/4 cup Freeze-dried strawberries (crushed into powder)
• 1 tsp vanilla extract or vanilla bean paste
• 2 tbsp oat milk (or any other milk substitute)

Toppings

• 2 tbsp crushed graham crackers
• 1/3 diced fresh strawberries

Instructions

• Preheat oven to 350F and line a baking sheet with parchment paper.
• In a bowl, combine melted coconut oil, coconut sugar and vanilla bean paste. Whisk until well combined. Add in the egg and oat milk and whisk once more.
• Then, add in the almond flour, baking soda and salt. Use a rubber spatula and mix until a dough is formed.
• Use a double cookie scoop and roll dough into balls, use the palm of your hand to flatten and bake for 9-12 minutes or until golden brown. Let the cookies cool completely.
• In an electric mixer, add in the softened plant based butter and whisk until light and fluffy, about 1 minute.
• Then, add in the powdered sugar, vanilla, milk and crushed freeze-dried strawberries and whisk until fully combined.
• Add frosting to a pipping bag and add onto cookies, followed by freshly chopped strawberries and crushed graham crackers and enjoy!

Notes

• Allow cookies to cool completely before adding on the frosting.
• Use an electric whisk to make the frosting, this will create a light, airy and fluffy texture.
• Crush freeze-dried strawberries in a baggie or in a blender until they are in a fine powder.
• If wanting to keep cookies stored on the countertop, then swap the fresh strawberries for freeze-dried ones.

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!