Strawberry Shortcake Cookies
These strawberry shortcake cookies taste like old-fashioned/traditional strawberry shortcake, but all the flavors are wrapped in the form a delicious cookie! Or as I call them, fluffy clouds of Summer goodness. They have become a favorite in our house and so many of you have made and loved the recipe as well!
They are not overly sweet, so you could eat them for breakfast (like I did this morning), or serve them topped with whipped cream or ice cream for more of a sweet treat. If you ask me, there’s not much I love more than strawberries and ice cream on a warm Summer day. Always hits the spot! In addition, these are gluten-free, dairy-free, refined sugar-free and paleo.
Typically, strawberry shortcake cookies are made with heavy cream or cream cheese (which I love), but these honestly taste just as good with coconut cream! The other ingredients are all real food, wholesome ingredients like almond flour, coconut oil, coconut sugar, fresh lemon juice and fresh strawberries. It all comes out to be a super soft and fluffy cookie bursting with flavor! Add the coconut butter drizzle to tie all the sweet and creaminess together!
What You’ll Need:
To make these Strawberry Shortcake Cookies, you’ll just need a few simple ingredients, one mixing bowl, and a fork or mixing utensil – that’s it! How easy is that!?
Ingredients:
- almond flour
- coconut sugar
- egg
- coconut oil
- coconut cream
- lemon juice
- vanilla extract
- baking powder
- strawberries
- optional coconut butter frosting/drizzle: coconut butter, maple syrup, coconut oil
How To Make:
This recipe is so simple! All you’ll need to do is mix the wet ingredients together, then add in the dry ingredients. Using an ice cream scoop, form 12 large cookies & pop in the oven. Let cool, add the coconut butter drizzle & enjoy!
Additional Summer Treat Recipes You’ll Love
If you love the light and refreshing flavors that are in these strawberry shortcake cookies, then I recommend you also take a look at my Lemon Cake or Paleo Lemon Blueberry Muffins. Another great warm weather treat is my Peanut Butter Cheesecake Cups!
Strawberry Shortcake Cookies
Ingredients
- 2 cups almond flour
- 1 egg
- 1/3 cup coconut sugar
- 1/4 cup coconut oil melted (could sub for butter)
- 2 tbsp coconut cream
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 3/4 tsp baking powder
- 3/4 cups finely diced strawberries
Coconut Butter Drizzle (melt all ingredients together)
- 2 tbsp coconut butter
- 3 tsp coconut oil
- 1 tsp maple syrup
Instructions
- Preheat oven to 350 F & line a baking sheet with parchment paper
- Whisk together coconut sugar and egg. Add in coconut oil, coconut cream, lemon juice and vanilla extract & mix until smooth.
- Mix in baking soda, and almond flour. Combine until dough-like.
- Gently fold in strawberries. Refrigerate for 15-20 minutes
- Using an ice cream scoop, make dough into 12 balls
- Bake for 17-19 minutes, or until top/edges start to become golden brown
- Let cool and drizzle with coconut butter mixture. Enjoy warm or place in refrigerator for coconut butter to harden (only takes a few minutes).
