Gluten Free Strawberry Chocolate Chip Cookies
by: claire cary
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.
Equipment
Ingredients
Wet
- ½ cup unsalted butter room temperature/softened
- ½ cup white sugar
- ½ cup dark brown sugar
- 1 egg
- 2 teaspoons vanilla bean paste
Dry
- 1 ½ cups gluten free all purpose baking flour
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
Mix Ins
- 1 cup semi sweet chocolate chips
- ½ cup freeze dried strawberries
- ½ cup fresh diced strawberries
- 1 tablespoon gluten free all purpose baking flour
Instructions
- Dice the strawberries and toss with the gluten free all purpose baking flour and set aside.1/2 cup fresh diced strawberries, 1 tablespoon gluten free all purpose baking flour
- In a mixing bowl or bowl of a stand mixer, add the butter, white sugar and brown sugar.1/2 cup unsalted butter, 1/2 cup white sugar, 1/2 cup dark brown sugar
- Cream together for about 30 seconds.
- Add in the egg and vanilla. Beat just to combine.1 egg, 2 teaspoons vanilla bean paste
- Add in all dry ingredients. Mix to combine.1 1/2 cups gluten free all purpose baking flour, 1 teaspoon cornstarch, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, 1/2 teaspoon salt
- Fold in the chocolate chips, freeze dried strawberries and the fresh strawberries mixed with the flour.1 cup semi sweet chocolate chips, 1/2 cup freeze dried strawberries, 1/2 cup fresh diced strawberries
- 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!
Notes
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.
If you do not have vanilla bean paste, vanilla extract will work just fine.
Serving: 1cookie / Calories: 316kcal / Carbohydrates: 46g / Protein: 3g / Fat: 14g / Saturated Fat: 8g / Sodium: 157mg / Fiber: 4g / Sugar: 30g
