If you love the flavor combo of chocolate with vibrant bursts of fruit, these gluten free strawberry chip cookies are about to become your next baking day crush. Freeze-dried strawberries bring bold berry energy without adding moisture, and the chopped chocolate gives that melty, rustic cookie texture everyone loves.
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Skill Level: Beginner
Flavor Remix: Swap for freeze-dried raspberries for a tangier twist
Allergy Watch: Dairy Free Option, Nut-Free
You can use freeze-dried or fresh fruit in cookies but they aren't interchangeable. My gluten free raspberry cookies use fresh berries, while this version relies on dried fruit. They are slightly different bases which why each recipe works.
This recipe brings a punchy strawberry flavor that balances beautifully with chopped chocolate. Chopping your chocolate rather than using chips gives pockets of melty chocolate and thin, lacy bits that crisp at the edges for texture contrast.
During testing, I learned that the size of the strawberry pieces dramatically changes the cookie's personality. When you crush them completely, every bite has a whisper of berry flavor. Leave them chunkier and you get vibrant bursts that hit like strawberry candy. Both versions are delicious, so choose your adventure.
Ingredient Notes
- Gluten-Free Flour: Use any 1:1 gluten free flour blend with xanthan gum, like Bob's Red Mill 1:1 Flour or King Arthur Measure for Measure.
- Butter: Use unsalted butter or reduce the salt added by ¼ teaspoon.
- Vanilla Extract: Or use an equal amount of vanilla paste.
- Sugar: This recipe uses a blend of white sugar and brown sugar for the perfect flavor.
- Freeze-Dried Strawberries: The amount is flexible use 1 ounce up to 1 ½ ounces.
- Chocolate: You can use chopped chocolate or chocolate chips.
For dairy free, use vegan butter baking sticks and Enjoy Life chocolate chips
How to Make Gluten-Free Strawberry Chip Cookies
A step-by-step visual guide for making gluten-free chocolate chip cookies with strawberries. You can skip to the recipe for the full written instructions.
Whisk Dry Ingredients
Whisk together your gluten-free flour, baking soda, and salt. This ensures every cookie gets even lift and flavor.
Cream Butter and Sugar
Creaming the butter and sugars is what gives these cookies their tender, chewy center. Keep the mixer on medium so the butter aerates without becoming greasy. Add the eggs slowly so the dough emulsifies properly, which keeps the texture smooth.
Add the Flour
When you add the dry ingredients, mix only until you no longer see streaks of flour. Overmixing makes the cookies tough.
Stir in the Flavor
Stir in the strawberries and chocolate on low (or by hand), which keeps the berries from turning to dust unless that's the goal.
Chill
Because the cookies are all butter they need to chill before baking. This also gives the flour time to hydrate before baking.
Bake
Rotate halfway through baking to guarantee golden edges and soft centers.
Recipe Tips
- For bigger strawberry bursts, lightly crush the berries with your hands instead of pulverizing them.
- Let the butter truly reach room temperature. Cold butter will not cream properly and leads to dense cookies.
- Leave space between cookies; they spread just slightly.
- Don't reduce the salt, it may seem like a lot but it perfectly balances out the sweetness of the cookies.
- For perfectly round cookies, use a cookie scoop.
- Press a few chocolate chips into the top for a bakery-style look.
Make Ahead and Storing
Make Ahead: Scoop the dough onto a baking sheet, freeze until firm, then store in a freezer-safe bag. Bake from frozen, adding 1-2 minutes to the bake time.
Storing: Keep cooled cookies in an airtight container at room temperature for 3-5 days.
Freezing: Baked cookies freeze beautifully for up to 2 months. Rewarm at 325°F for 5-10 minutes to refresh the texture.
📖 Recipe
Gluten Free Strawberry Chip Cookies
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Ingredients
- 2 ¼ cups (271 g) 1:1 gluten-free flour with xanthan gum
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 1 cup (227 g) unsalted butter room temperature
- 1 cup (220 g) light brown sugar packed
- ½ cup (100 g) granulated sugar
- 2 (2) large eggs
- 1 teaspoon vanilla extract
- 1 ounce (28.35 g) freeze dried strawberries
- 1 cup (180 g) semi-sweet chocolate chips or chopped chocolate
Instructions
- In a small bowl, stir together the gluten-free all-purpose flour, salt, and baking soda. Set aside.2 ¼ cups 1:1 gluten-free flour with xanthan gum, 1 teaspoon kosher salt, ½ teaspoon baking soda
- Using a stand mixer fitted with the paddle attachment or a hand mixer, cream together the butter and both sugars on medium speed until light and fluffy, about 2-3 minutes. Scrape down the bowl, then add the eggs one at a time, scraping down the bowl between each addition. Add the vanilla extract and beat just until combined.1 cup unsalted butter, 1 cup light brown sugar, ½ cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract
- Add the dry ingredients to the butter mixture, mixing on low until just combined. Scrape down the sides of the bowl to ensure the flour is fully incorporated. Add the freeze-dried strawberries and chocolate chips, mixing on low until just combined.1 ounce freeze dried strawberries, 1 cup semi-sweet chocolate chips
- Chill the dough for 1 hour. While the dough chills, preheat the oven to 375°F.
- Scoop the cookies onto an insulated baking sheet, spacing them at least 2 inches apart. Bake for 10-12 minutes, rotating the sheet halfway through. Once baked, remove from the oven and let the cookies cool for 10 minutes before transferring them to a wire rack to cool completely.
Equipment
- electric mixer or stand mixer
Notes
Nutrition
Recipe Questions
Fresh and frozen berries release too much moisture and turn the cookies soggy. Freeze dried is the only option that keeps the dough stable.
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