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Strawberry chocolate chip cookies!!!
Have you ever read such a beautiful sentence?!?!
As you know, I shared the recipe for classic chocolate covered strawberries last week – and they are as amazing as they sound.
If a chocolate covered strawberry, and a chocolate chip cookie had a baby – these strawberry chocolate chip cookies would be their child!
I saw this cookie flavor idea floating around on Instagram several months ago. Of course, I just had to make my own version.
I am so glad I did!!!!
These strawberry chocolate chip cookies are chewy, with a slight crunchy, while still being nice and soft – and slightly under baked – in the center. The fruitiness of the strawberries really come through and mingle nicely with the dark chocolate chips.
Honestly, these strawberry chocolate chip cookies might be my all time favorite cookie I have made on the blog. Yes, that is a bold statement. But, there is something about the strawberry and chocolate combo that just makes me so happy.
My parents happened to be visiting while I tested these cookies a few times. They got to experience the different phases of testing a baked good – they did not complain. In fact, every time they they would tell me just how good these cookies are!
These cookies are gluten free, but they don’t taste like it at all. They are adapted from my 3 Christmas cookies, from 1 simple dough recipe. Within that recipe, I discovered that Almond flour, coconut flour, and corn starch make an exceptional gluten free cookie! So, I threw some dark chocolate chips, freeze dried strawberries, and tweaked the recipe until it was just right – strawberry chocolate chip cookies were born!
These cookies are easy to make. they come together in one bowl, and no chilling time is required – you can simply bake them right away. They are super delicious slightly warm, and also once they are cooled. They do last for 3 days when stored properly, but they are at their best the day they are made.
Strawberry chocolate chip cookies have Valentine’s Day vibes written all over them. But, honestly, they would be amazing any time of the year.
Let’s get baking!!!
Ingredients for strawberry chocolate chip cookies
As always, the full list of ingredients, along with their measurements are in the recipe card below. But, let’s discuss the ingredients here first.
- unsalted butter, room temp – creaming room temp butter with the sugar, and the egg, makes the best texture for cookies. Hello, chewy cookie!
- dark brown sugar – dark brown sugar provides a nice chewy texture to cookies. Plus, the molasses in the brown sugar adds great flavor.
- granulated sugar – plain old, granulated sugar provides a nice crunch to the cookies – and sweetness, of course.
- kosher salt – salt is a must when baking. It brings out the flavors, and balances out the sweetness. I found that I like to add my salt in with the sugar and butter so that it has time to dissolve into the dough.
- large egg, room temp – An egg provides binding, and the ideal texture for the cookies. It also helps the cookies to spread a little.
- pure vanilla extract – I add a lot of vanilla into these cookies. I originally did it by accident when testing, but found that it provided a lovely, semi-intense vanilla flavor that went nicely with the chocolate and strawberries. Don’t skimp. Trust.
- Blanched almond flour – I love the texture, and slight nutty flavor that almond flour provides in this style of cookie. It truthfully makes the best base for a gluten free cookies. Soft, tender, and perfection. Plus, the almond flour is higher in fiber, and lower in carbs than other flours, so it’s a great way to bump up the nutritional value a little in these cookies. Even if you don’t need to eat gluten free, you’re gonna love these cookies.
- coconut flour – just a little coconut flour helps to absorb any excess moisture in the cookie dough.
- corn starch – A hint of corn starch helps to bind, and add a chewy texture to these cookies. I hardly ever make a gluten free cookie without using corn starch.
- baking soda – our leavening agent helps give the perfect, chewy texture to the cookies.
- chocolate chips – essential. I prefer to use bittersweet/dark chocolate chips (60% cocoa), but you could easily use a semi-sweet chocolate chip if you prefer.
- Sliced freeze dried strawberries – The star of this recipe! I use freeze dried strawberries here so we don’t run the risk of making the cookie dough too watery with fresh strawberries. They are bursting with plenty of strawberry flavor, and they get nice and chewy in the cookie. Plus, you can keep the freeze dried strawberries in the pantry at all times – then you are ready to make these cookies at a moments notice!
Why use freeze dried strawberries VS fresh strawberries?
There is no moisture in freeze dried strawberries.
If you use fresh strawberries, at least in this cookie recipe, the strawberries will release their juices when baking in the cookie, and you will have a watery mess.
Also, the freeze dried strawberries have a more intense strawberry flavor since they are dried.
Where can I buy freeze dried strawberries?
I buy mine at my local Target.
If you can’t find them there, you can find them on Amazon. I would recommend these freeze dried strawberries. (affiliate link).
How are these strawberry chocolate chip cookies gluten free?
I use a combination of blanched almond flour, coconut flour, and corn starch to make these cookies.
This combo of gluten free flours has been my go too for many gluten free cookie recipes over the years:
- three Christmas cookies, from one simple dough
- lemon cheesecake cookie cups with berries
- thumbprint cookies
- pumpkin snickerdoodle cookies
If you don’t have to eat gluten free, I promise, you won’t notice that they are gluten free at all. Just, soft, chewy, cookies!
Can I swap the granulated sugars for coconut sugar?
You know how much I love to provide a less processed sugar swap, such as coconut sugar for my recipes. BUT, I do not recommend it for these cookies.
I have found that the combo of brown sugar, and granulated sugar make the ultimate cookie texture. Together they provide chewiness, and a slight crispy texture. This is especially needed in a gluten free cookie, like this one.
How long do strawberry chocolate chip cookies last?
3 days.
But, they are best the same day they are made.
Although, they are still very delish a few days later, when stored properly.
How to store these cookies?
Line an air-tight Tupperware container with paper towels. Place the cooled cookies in the container. You can stack the cookies, just use a paper towel between each layer of cookies. Pop the lid on and store at room temp.
The paper towels help to absorb any moisture the cookies give off as they sit.
Can I freeze the dough for strawberry chocolate chip cookies?
I have not tested freezing the strawberry chocolate chip cookie dough, but I think it would work well.
I have frozen my three Christmas cookies, from one simple dough cookie batter, and it works beautifully.
Simply defrost the cookie dough before you bake the cookies.
Equipment I used to make this strawberry chocolate chip cookies
(Affiliate links)
- large rimmed baking sheet – You will need 2 quarter sized baking sheets. USA Pans are my all time favorite!
- parchment paper sheets – These pre-cut sheets of parchment paper are so easy to use – no cutting necessary.
- measuring spoons – my favorite measuring spoons!!!
- measuring cups – always necessary when baking.
- mixing bowl – A large mixing bowl is ideal for this recipe.
- cordless hand mixer – I can’t recommend a cordless hand mixer enough. Baking is so much easier without needing to plug the hand mixer in. Plus, it’s just as powerful.
- cookie spatula – This little silicone cookie spatula works great to evenly push down each cookie a little. And, it’s the perfect size for transferring the baked cookies off the cookie sheet.
- medium cookie scoop – I love how easy it is to portion out the cookie dough when using a spring loaded cookie scoop.
- Cooling rack – A cooling rack is a must whenever you are baking cookies. It helps to cool the cookies faster so they don’t get overbaked from residual heat.
Reasons you’ll love strawberry chocolate chip cookies
- They’re bursting with strawberry, and chocolate flavor
- They’re chewy, slightly crispy, and so soft.
- They’re easy to make – one bowl, no chill time.
- They’re gluten free.
- They’re perfect for Valentine’s Day,
- And, any other day, really.
- They’re a fun, unique cookie flavor!
- They’re shareable,
- and crave-able!
More Valentine’s Day inspired desserts
- chocolate covered strawberries
- chocolate lava cake
- instant pot cheesecake with cherry topping
- healthy freezer fudge
- chocolate peanut butter chia seed pudding
More cookie recipes for you to love
- thumbprint cookies
- lemon cheesecake cookie cups with berries
- pumpkin snickerdoodle cookies
- peanut butter blossom cookies
Before you go!!!!
Leave a comment down below, letting me know how you liked the recipe, along with a star rating. This helps my recipes rank higher in google, which helps my business to thrive, so that I can keep sharing free recipes with you. Thanks, friends!
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Strawberry Chocolate Chip Cookies (Gluten Free)
- Prep Time: 15 mins
- Cook Time: 12 mins
- Total Time: 27 minutes
- Yield: 19 to 21 cookies 1x
- Category: desserts, baking, chocolate, cookies, easy
- Method: mixing, baking
- Cuisine: gluten free, vegetarian
- Diet: Gluten Free
Description
Strawberry chocolate chip cookies are soft, chewy cookies bursting with chocolate and freeze dried strawberries. They’re easy to make, and perfect for Valentine’s Day, or honestly, anytime of the year!
Ingredients
Wet ingredients
- 1/2 cup unsalted butter (1 stick), room temp
- 1/4 cup dark brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt (I add it here so it dissolves into the butter)
- 1 large egg, room temp
- 3 teaspoons pure vanilla extract
Dry Ingredients
- 1 1/2 cups blanched almond flour
- 2 tablespoons coconut flour
- 1 tablespoon corn starch
- 1/4 teaspoon baking soda
Mix Ins
- 3/4 cup chocolate chips (I like dark chocolate – 60% cocoa)
- 1 cup sliced freeze dried strawberries
Instructions
- Prepare – Preheat your oven to 350 degrees Fahrenheit. Line 2 large rimmed baking sheet with parchment paper – set aside.
- Cream the butter and sugar – To a large mixing bowl add the room temp butter and use a hand mixer to beat the butter for about 30 seconds, just until it’s broken up. Add the granulated sugar, brown sugar, and kosher salt, and cream on medium speed for about 3 minutes, or until the sugar and butter lighten in color, and become light and fluffy – pause to scrape the sides of the bowl, as needed.
- Add the egg and vanilla – Add the egg and mix on low to medium speed for another 2 to 3 minutes, or until the mixture lightens in color, and becomes pretty airy looking. Add the vanilla, and mix together.
- Mix in the dry ingredients – Add the blanched almond flour, coconut flour, corn starch, and baking soda to the bowl. Use the stand mixer to mix the ingredients together – start on low speed, then increase the speed a little as the flour gets mixed in – stop once everything is mostly mixed together. Use a spatula to give the batter one or two more stirs, scraping the bottom of the bowl to make sure everything is incorporated.
- Fold in the mix ins – I like to keep the freeze dried strawberries in mostly large pieces. I do break some of the extra large pieces in half. It is nice to have some small pieces too. Add the freeze dried strawberries, and the chocolate chips to the batter. Use a spatula to gently fold them into the dough, careful not to break up the strawberries too much.
- Scoop the cookie dough – use a spring loaded medium cookie scoop to portion out 1.5 tablespoons of dough (or, use measuring spoons), and roll the dough between your hands to make a nice ball. Place the ball of dough onto the parchment lined baking sheet. Keep going until you have worked through all of the dough – you will have 19 to 21 cookies. Space the dough balls about 2 inches apart – they do spread. Divide the dough balls between the 2 sheet pans.
- Flatten the balls of dough – Use back side of of a cookie spatula to gently press the dough balls down slightly.
- Bake – Bake the cookies on the bottom rack for 10 to 12 minutes, or until the bottom of the cookies just start to turn golden brown. I recommend baking each tray of cookies one at a time for best results.
- Cool – Place the baking sheet on a cooling rack. Allow the cookies to cool on the baking sheet for 10 minutes. After 10 minutes use a cookie spatula to transfer the cookies to a cooling rack to cool completely. Or, enjoy the cookies while they are still warm – they are so good!
- Enjoy – Eat the cookies while they are still warm, they are so good this way! Or, allow them to cool completely, they are also very good once cooled. The cookies are at their best when eaten the first day, however, they are still very good for about 2 to 3 days after when they are stored correctly (See below).
- Store – Once the cookies have completely cooled, transfer them to an air tight container that has been lined with a paper towel. You can stack the cookies, just make sure to place a paper towel between each layer of cookies. The paper towel helps the cookies from getting overly soggy as they sit. Pop the lid on tight, and store at room temp for up to 3 days.
Notes
Freeze dried strawberries – Freeze dried strawberries are crunchy, VS a regular dried strawberry that is chewy. I haven’t tested this recipe using regular dried strawberries, it could work okay, but I recommend sticking with the freeze dried strawberries, if you can. I find freeze dried strawberries at Target. If you can’t find them there, I recommend these freeze dried strawberries from Amazon (affiliate link). Note: if your freeze dried strawberries have gotten a little soft from being opened for a while, it’s okay, they soften up in the batter of the cookie.
Coconut sugar – I often offer that you can swap brown sugar for coconut sugar in a lot of my baking recipes, however, I don’t recommend it with these cookies. Both the granulated sugar, and the brown sugar help to create a chewy texture for the cookies. This is especially helpful since the cookies are gluten free.
I got inspiration for this recipe idea from various creators Instagram. I saw this idea floating around, and knew I had to create my own version.
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