Gluten-Free Strawberry Chocolate Cookies

Gluten-Free Strawberry Chocolate Cookies with almond meal, coconut flour, and gluten-free oat flour. These cookies are soft, gooey, and delicious. Coconut flour, often used in gluten-free baking, should not be used as a 1:1 substitute for flour because it is extra absorbent.

Ingredients

Yield: 10-12

Gluten-Free Strawberry Chocolate Cookies

• 1/4 cup almond meal
• 1/3 cup coconut flour
• 1 cup gluten-free oat flour
• 2 Tbs coconut oil, melted
• 1/2 cup brown sugar
• 1 Tbs flax meal mixed with 3 Tbs warm water
• 1/2 tsp salt
• 2 tsp baking soda
• 3-4 large strawberries, diced
• 1/4 cup chocolate chips

Directions

1. Preheat the oven to 350ºF.
2. Prepare the flax egg (combining flax meal and warm water) in a small bowl and set aside until thickened. Melt the coconut oil.
3. In a large bowl, whisk together the flours, salt, and baking soda.
4. Make a well in the center of the dry ingredients and add in the coconut oil, flax egg, and brown sugar. Using a whisk or a rubber spatula, combine the batter.
5. Fold in the diced strawberries and chocolate chips.
6. Use a large spoon to add the batter to a prepared baking sheet with parchment paper. Use your hand or the spoon to gently flatten each cookie.
7. Place in the oven and bake for 10-12 minutes, until golden on the edges.
8. Allow to cool completely before enjoying. Store leftovers in an airtight container in the refrigerator.