Strawberry Chocolate Chip Cookies

These gluten free strawberry chocolate chip cookies are everything you want in a cookie – crisp edges, gooey centers, lots of chocolate and the fresh touch of strawberries. They’re easy to make and even more fun to eat.

Berries and chocolate have to be my most favorite dessert combination – especially in cookie form. These gluten free strawberry chocolate chip cookies are indulgent but feel fresh, with crispy edges and gooey centers and are made in one bowl!

They’re made with all the basic, pantry staple cookie ingredients like butter, sugar and flour, plus fresh strawberries and freeze dried strawberries for a deliciously rich flavor. If you love this recipe, try my strawberry sugar cookies or gluten free oatmeal cookies next!

Before we get started…

• You do not want to sub the freeze dried strawberries for more fresh strawberries. We need both for the best flavor and to ensure the cookies aren’t too wet since the berries release a lot of moisture.
• I like semi-sweet chocolate chips, but you can use anything you like here! Dark chocolate and strawberries pair really well together.

How to make strawberry chocolate chip cookies

Dice the strawberries and toss with the gluten free all purpose baking flour and set aside. In a mixing bowl or bowl of a stand mixer, add the butter, white sugar and brown sugar.

Cream together for about 30 seconds. Add in the egg and vanilla. Beat just to combine. Add in all dry ingredients. Mix to combine.

Fold in the chocolate chips, freeze dried strawberries and the fresh strawberries mixed with the flour.

Scoop the dough using a medium cookie scoop (I did about 2 tablespoons of dough which makes good sized cookies, you can also make 15-16 smaller ones) and place on a baking sheet lined with parchment paper.

Chill for 2 hours. I know this step is annoying, but it’s essential for this recipe! Because of the juicy strawberries, the dough will spread way too prematurely and the cookies will be flat.

Toward the end of the two hours, preheat the oven to 350 Fahrenheit. Divide the cookies onto two baking sheets – they will spread and you want to have enough space!

Bake for 15-18 minutes or until the edges are golden brown and the center looks mostly set. They will continue to firm as they cool!

I like to use a round cookie cutter to swivel around the edges to create perfect circles, but this is optional! Let cool completely, then top with flaky salt and enjoy! Try my gluten free brownie cookies or orange olive oil cookies next!

Ingredient swaps

Butter. I used regular dairy butter but you are welcome to swap for dairy free if you prefer. I suggest Earth Balance.

Sugar. These cookies call for a mix of white and brown sugar for the best flavor and texture. If you want, you can use coconut sugar in place of brown sugar, but I don’t recommend subbing the white sugar for anything else.

Egg. One egg will help bind all ingredients together, but you can safely swap for a vegan alternative such as a flax egg or apple sauce. If you use a real egg, I don’t recommend eating the dough, but you can try my edible gluten free cookie dough instead!

Flour. I used Bob’s Red Mill 1:1 Baking Flour here, which I recommend for most of my cookies like my giant funfetti sugar cookie. If you use another blend, just make sure it has xanthan gum in the mix to help bind all ingredients together.

How to store and freeze

Once prepared, these gluten free strawberry chocolate chip cookies will keep at room temperature for about 3 days. I like to warm them up in the microwave for a few seconds so the chocolate gets nice and melty before eating!

You can also freeze these cookies after baking. To do so, let the cookies cool completely, then transfer to a freezer safe bag and freeze for up to 1 month. Reheat in the oven at 300 Fahrenheit until warm through the center.

Chilling the dough

Chilling cookie dough isn’t always essential, but for this recipe it is! It not only helps the flavors marinate, but ensures the cookies don’t spread prematurely.

If you baked the cookies straight away without chilling, you’d end up with very thin cookies that spread too much in the oven. Chilling ensures that you get thicker cookies that spread in a more controlled manner.

I suggest scooping the dough before chilling as it will be a bit too firm to scoop after chilling.

More gluten free cookie recipes!

• Sweet Potato Oatmeal Cookies
• Gluten Free Crumbl Cookies
• Banana Breakfast Cookies
• Gluten Free Peanut Butter Cookies
• Gluten Free M&M Cookies

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