Desserts

Gluten Free Strawberry Cookies

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.

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strawberry shortcake cookies on a plate that are topped with strawberry frosting, fresh strawberries and crushed graham crackers.

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.

all the ingredients that you need to make these cookies

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.

cookie dough in a bowl.

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

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.

a hand holding one of the cookies cut in half to show the inside texture

How To Serve And Store

Serve these Gluten Free Strawberry Cookies with strawberry frosting and topped with fresh or freeze-dried strawberries and crushed graham crackers.

Store leftovers on the counter if using freeze-dried strawberries and in the fridge if using fresh strawberries. Alternatively, you can store cookies on the counter and add on fresh strawberries when ready to serve.

a hand holding one of the gluten free strawberry shortcake cookies

Taste And Texture

Gluten Free Strawberry Cookies are sweet, light and airy. The shortbread is soft and chewy, while the frosting is light and airy. It’s an incredible combination that is perfect for any occasion!

Frequently Asked Questions

Can I use any other flour aside from almond flour?

I have not tested this recipe with any other flour substitutes, you can however, use oat flour but please note the texture will be different and you may not need as much.

Can I use regular butter?

Yes, absolutely.

Is there a way to make these vegan?

I would suggest swapping out the egg for 1/4 cup of almond butter.

Other Recipes You May Like

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 InstagramTiktok or Pinterest!

Gluten Free Strawberry Cookies

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.
5 based on 1 reviews
pin recipe
PREP TIME:
15 minutes
COOK TIME:
13 minutes
TOTAL TIME:
30 minutes
Author - Hannah

Ingredients

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

SCALE:

1X

YIELDS:

7 large cookies, or 14 small ones

Directions

  1. Preheat oven to 350F and line a baking sheet with parchment paper.
  2. 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.
  3. Then, add in the almond flour, baking soda and salt. Use a rubber spatula and mix until a dough is formed.
  4. 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.
  5. In an electric mixer, add in the softened plant based butter and whisk until light and fluffy, about 1 minute.
  6. Then, add in the powdered sugar, vanilla, milk and crushed freeze-dried strawberries and whisk until fully combined.
  7. 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.

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5 based on 1 reviews

Leave A Comment And Rate This Recipe!

Rating:

No unfortunately it would not work for this recipe since we are using almond flour, the best vegan sub for an egg would be 1/2 cup of almond butter or any other nut or seed butter or 1 mashed banana.