Strawberry Shortcake Drop Cookies

November 29, 2017
Prep time
5m
Cook Time
15m

**Gluten, Grain, and Dairy FREE!**

Cookies are a wonderful thing, aren’t they? They’re even better when they’re quick, yummy, and made with organic ingredients that your body knows how to process! These Strawberry Shortcake cookies give you a guilt-free taste of summer! They have that same spongy texture and tart strawberry bite… just like the original dessert!

I’m purposely posting these in the middle of holiday baking because at some point, someone’s going to want to be different and NOT make another sugar cookie or gingerbread. Those recipes will be coming soon too, though! Don’t. You. Fret.

These are so, so simple to make. Personally, drop cookies are my favorite, because…when it comes to cookies, I want to eat them as soon as possible. Pretty cookies are great and all, and if I’m trying to be fancy and bring these to a party, I’d definitely take an extra minute to shape them nicely, but, EH, NOT TODAY! You can mix these up, bake them, and have them cooled in under 30 minutes. That’s a win in my book! Try these for yourself. You really can’t mess them up!

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 Strawberry Shortcake Drop Cookies

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Ingredients

  • 3/4 Cups
    Almond Flour (not almond meal)
  • 1/2 Cup
    Coconut Flour
  • 1/2 Cup
    Arrowroot Powder (You can sub tapioca flour)
  • 1/2 Teaspoon
    Baking Soda
  • 1/2 Teaspoon
    Salt (I use Himalayan Pink Salt)
  • 3/4 Cups
    Raw Honey (local, if possible)
  • 1/4 Cup
    Coconut Oil - melted (you can sub melted ghee or avocado oil)
  • 1 Teaspoon
    Vanilla extract
  • 1/2 Teaspoon
    Apple Cider Vinegar (organic and raw, preferred)
  • 1
    Egg - beaten
  • 1 Cup
    Freeze-dried Strawberries - chopped

Instructions

  1. Preheat oven to 350 degrees.

    In a bowl, combine all of the dry ingredients - flours, powder, baking soda, salt, and strawberries.

  2. Add in the remaining ingredients - honey, oil, ACV, vanilla, and egg - and combine.

    Doesn't get much easier than that!

  3. Drop cookies onto a lined or greased baking sheet. Make sure to give them room to expand too!

    I get 12 out of this recipe. You can make bigger or smaller ones - just remember to adjust your cooking time accordingly!

  4. Bake for 13-15 minutes or until the tops start to turn slightly golden brown.

  5. Give them a good 5-10 minutes to cool and set up. You can eat them hot, but they might fall apart a tad!

    ENJOY!

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