Paleo Strawberry Chocolate Chip Cookies, Gluten-Free
These Paleo Strawberry Chocolate Chip Cookies are the ultimate soft-batch style thick chocolate chip cookies with hints of strawberry flavor. All while being paleo, grain-free, gluten-free, and dairy-free.
You have got to try these cookies. They are quite honestly our favorite cookies that we have made in a very very long time, Paleo or not. They are soft-batch style thick chocolate chip cookies with hints of strawberry flavor. All while being paleo, grain-free, gluten-free, and dairy-free.
And if you love strawberry desserts, check out our Strawberry Chocolate Chip Muffins made with Olive Oil and our Gluten free Strawberry Crisp Recipe.
Why this recipe works
- They are oeey gooey chocolate chip cookie heaven.
- They are great for those following a Paleo, Gluten-free, or dairy-free diet.
- They allergy friendly. They are great for those with a peanut, dairy or soy allergy.
- They are made with healthier ingredients.
Recipe ingredients
- Coconut Oil– any good quality refined coconut oil works in this recipe. Use refined coconut oil to reduce coconut flavor.
- Coconut Sugar– this has a lower glycemic index compared to other sugars.
- Egg– this helps bind the cookies togethers.
- Freeze dried strawberries– these give our favorite strawberry flavor.
- Almond flour– make sure to use blanched almond flour because this is a more refined texture.
- Coconut flour– this is very absorbent so don’t use more than what is in the recipe.
- Tapioca flour– this helps give the cookies great texture.
- Baking soda– this makes the cookies rise.
- Chocolate chips– use any kind you prefer. Hu chocolate is Paleo.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of coconut oil, you can use olive oil.
- Instead of tapioca flour, you can use arrow root powder.
- Instead of chocolate chips, you can use chocolate candies.
Step by step instructions
Step 1
Step 1: Mix the coconut sugar and melted coconut oil together with a hand-held mixer until well mixed. Then add the egg and vanilla and mix.
Step 2
Step 2: Mix the almond flour, coconut flour, tapioca flour, baking soda, and salt together.
Step 3
Step 3: Mix the dry ingredients into the wet ingredients and mix. Top with powdered freeze dried strawberries.
Step 4
Step 4: Mix the batter together. Then refrigerate.
Step 5
Step 5: Scoop cookie batter into balls and put on cookie sheet.
Step 6
Step 6: Bake!
Recipe FAQs
How do you store these cookies?Store in an airtight container on your kitchen counter for 4-5 days.
Can you make them in advance?Yes! You can make the batter and keep it in the fridge until you are ready to bake them.
Do you have to refrigerate the batter?Yes! Otherwise they will spread out too much while baking.
Prep 10 minutesCook 10 minutesTotal 20 minutesMakes 20 cookies
Ingredients
Cookie Dough Ingredients:
- a scant 3/4 cup melted coconut oil
- 3/4 cup coconut sugar
- 1 large egg,, at room temperature
- 2 tsp vanilla extract
- ¾ cup freeze dried strawberries, ( to put in food processor)
- 1 cup almond flour
- ¼ cup coconut flour
- 2 tsp tapioca flour
- 1 tsp baking soda
- 1/2 tsp salt
Cookie Mix-Ins:
- 1 cup dairy-free mini chocolate chips
- ½ cup freeze dried strawberries,, cut into chunks (to put into cookie batter)
Method
- In one bowl, beat the coconut sugar and melted coconut oil together with a hand-held mixer until well mixed. Add the egg and vanilla and mix. Set aside.
- Put 3/4 cup of freeze dried strawberries into a food processor and mix until it turns into dust, this results in about ½ cup of freeze dried strawberry powder.
- In another bowl, add the almond flour, coconut flour, 1/2 cup of freeze dried strawberry powder, tapioca flour, baking soda, and salt. Mix with a fork.
- Mix the dry ingredients into the wet ingredients. Add the cookie mix-ins: 1 cup of chocolate chips and ½ cup freeze dried strawberries cut into chunks, and stir. Chill the dough for 1 hour in the refrigerator.
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat.
- Take about 1.5 tablespoons of the dough and roll it into balls. Put the balls of dough onto the lined cookie sheet.
- Bake the cookies for 10 minutes, until golden brown. Let the cookies cool on the cookie sheet for 5 minutes. Then move the cookies to a cooling rack to cool.
- Note: (You may have to bake these in two batches if they don’t all fit on the pan).
- Makes 20 cookies.
