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Gluten-Free Strawberries and Cream Cookies

Looking for a sweet treat to makethis holiday season? Try these delicious Gluten-Free Strawberries and CreamCookies. They're so easy to make and nice and soft.
Print Recipe
Prep Time 10 minutes
Total Time 20 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 gluten-free 1:1 ration flour I like Bob's Redmill or King Arthurs
  • 1/3 cup butter softened or coconut oil (melted)
  • 1/2 cup cane sugar or coconut sugar
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 egg
  • 1/2 cup white chocolate chips
  • 1/2 cup freeze-dried strawberries
  • 1/2 scoop unflavored collagen

Method
 

  1. Pre-heat oven to 350°
  2. In a large bowl or mixer, beat together the butter and sugar until it's smooth.
  3. Next, add the vanilla, salt, baking soda, egg, and collagen. and mix again.
  4. Add in the flour about 1/2 cup at time and mix.
  5. Fold in the white chocolate chips and freeze-dried strawberries.
  6. Transfer the dough to the fridge for 10 minutes. Then roll onto even balls.
  7. Add the cookies on a parchment-lined baking sheet and bake for 9-11 minutes depending on your oven. You want them to be soft and chewy.
  8. Remove them from the oven and allow for them to cool for about 5 minutes before transferring to a wire rack to finish cooling.
  9. Store in an air-tight container and enjoy.