Gluten Free Strawberry Chip Cookies
Gluten free strawberry chip cookies made with freeze dried strawberries and chopped chocolate for vibrant berry pops and melty chocolate pockets. Perfectly balanced with plenty of salt for a not too sweet, fruity chocolate chip cookie.
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.
- 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.
- 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.
- 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
Lightly crush the freeze dried strawberries before adding to the dough.