Strawberry Chocolate Chip Cookies

Strawberry Chocolate Chip Cookies

Work has been BANANAS lately. I managed to subside off of Trader Joe’s food entirely last week, not sure if I cooked once. Took a business trip to Alabama, stopped at Trader Joe’s in a fit of hanger en route home from the airport last Sunday and managed to walk out $83 lighter. WHO SPENDS THAT MUCH AT TRADER JOE’S?! That’s a friggin’ Whole Foods type of total. Needless to say… I literally had food for days. Thankfully, this past long weekend helped me catch up on my sanity in the form of my first days off from work in 2 straight weeks, and I finally hauled my butt into the kitchen on Monday.

Managed to cook 2 recipes in one afternoon, PLUS do all the dishes twice. This sounds like what any normally functioning adult would do on a daily basis, but I’m not normal. I’m a 29-year-old kid that still needs to psych herself up to don those attractive yellow cloves and fill the sink with suds.

One recipe was an attempt to rescue some chicken sausage I gave a try and didn’t love on its own, so I decided the next recipe was going to be an ol’ reliable treat. My original intention was to make another batch of Double Chocolate Hazelnut Cookies, but I guess the leftover Valentine’s Day bug bit me. That, or some freeze-dried strawberries hiding in the back of the cupboard caught my eye, and my cookie MO changed.

Because the fact I made it into the kitchen was a small feat on its own, I wasn’t going to jump through too many creative hoops to create something delicious.

Even NON-paleo eating coworkers think this cookie recipe is legit. Chewy. Nom. Nom. Nom. Gluten Free on a Shoestring hits it out of the park with her original recipe. Lezzgo.

Strawberry Chocolate Chip Cookies

Prep Time: 20 min | Cook Time: 12-14 min | Yield: 16 cookies

1-3/4 cups Almond Flour
3 tablespoons Coconut Flour
1/2 teaspoon Kosher Salt
1 teaspoon Baking Soda
3/4 cup Freeze Dried Strawberries, crushed into small pieces
3/4 cup Coconut Crystals
1/4 cup Coconut Oil, melted and cooled
2 Eggs, beaten
2 teaspoons Pure Vanilla Extract
1/2 cup Enjoy Life Dark Chocolate Chips
1/4 cup Enjoy Life Semi-Sweet Mini Chips

Note: You’ll need some parchment paper for the dough-chilling part of this recipe.

  • In a mixer, combine all dry ingredients: almond flour, coconut flour, salt, baking soda, strawberry bits and coconut crystals.
  • Create a well in the center of the dry ingredients, and add the coconut oil, eggs and vanilla, mixing to combine after each addition. Add the chocolate chips (It helps to gently toss them in coconut flour first) to the cookie dough, and mix to combine. The dough will be rather soft.
  • On a large piece of parchment paper, shape the dough into a log just like you’d buy from the grocery store when you used to think Pillsbury slice & bake cookies were a good idea. Roll tightly and chill in the freezer for at least 10min to firm up the dough.
  • Heat your oven to 325°F. When the oven is ready, take the dough out of the freezer.
  • Slice into 16 cookies, which will be approximately 1/2″ thick.
  • Bake until lightly golden brown all over and set all the way to the center (12 to 14 minutes). Remove from the oven and allow to cool on the baking sheet until firm (at least 10 minutes) before transferring to a wire rack to cool completely.
  • Letting them set for 10 minutes is pretty important, so PAWS OFF for at least that long before you begin your endeavor to polish off the whole tray. Do the dishes or something.

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