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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
Cook Time 13 minutes
Total Time 30 minutes
Servings 7 large cookies, or 14 small ones

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

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!