Gluten-Free Strawberry Cookies with Coconut

When I got diagnosed with my gluten-allergy over two years ago, I don’t know what I would have done without the blogosphere. I’m not much of a baker to begin with. But cookies have always been my thing. Unfortunately, within a week of my doctor’s visit, I was forced to make over 300 chocolate chip cookies for our book party without even a nibble. There’s nothing that comes closer to water boarding.

I’ve been lucky to have so much gluten-free inspiration at my fingertips. Most of the time I am experimenting behind your backs. I try to only post original recipes here. But I loved these Strawberry Cookies so much, I had to give them their due time in the spotlight.

I came across these little beauties on Sarcastic Cooking. I’ve been following Stefanie for a while on instagram and am always impressed by her taste in food, fonts, photography, styling, and of course, sarcasm. If you don’t already subscribe, hop on over there and do so immediately.

I tweaked the recipe slightly. I was on MV, so didn’t have my AP gluten-free flour at my disposal. Since there was a coconut theme already at play, I added coconut flour instead. I also felt a little spice of some sort was necessary and used some ground ginger. Cardamom would have been lovely too. My version was a little crumblier and uglier than Stefanie’s. But they tasted amazing.

My mom and I both happily nibbled from the cookie jar throughout the week. I highly recommend you do the same.

Hello from Ethspania!

Xo
Phoebe

Gluten-Free Strawberry Coconut Cookies

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Adapted from Sarcastic Cooking

Total Time 20 minutes minutes

Author Phoebe Lapine

Ingredients

• 1 cup almond flour meal, firmly packed
• ¾ cup coconut flour firmly packed
• ½ cup unsweetened finely shredded coconut
• 1 teaspoon Baking Soda
• ½ teaspoon Salt
• 1/2 teaspoon ground ginger
• Zest of 1 lime
• ½ cup melted coconut oil
• 1/3 cup organic maple syrup
• ¾ cup diced fresh strawberries

Instructions

• Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper.
• Whisk together the almond meal, coconut flour, coconut, baking soda, salt, ginger and zest in a medium mixing bowl.
• Pour the coconut oil and maple syrup into the bowl with the flour mixture. Mix using a spatula until just about combined. Fold in the strawberries.
• Roll a tablespoon of dough into a ball and then place on to the baking sheet. Repeat with the remaining dough. Bake the cookies until lightly browned on top, about 10 minutes. Cool on the baking sheet until firm.

If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!