Gluten Free White Chocolate Strawberry Cookies (Vegan)
Our gluten free White Chocolate Strawberry Cookies are delicious and fun to make for friends! These are naturally colored and flavored (no artificial dyes), and they're also dairy free and egg free. Top 8 free, vegan; Free of: dairy, eggs, peanuts, tree nuts
Course Cookies, Desserts
Cuisine American
Keyword gluten free strawberry cookies, strawberry cookies
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
Using a food processor or a mortar and pestle, grind about 1 ½ cups freeze dried strawberries into powder and sift out the large pieces. You'll need ¼ cup + 2 Tablespoons (which equals 6 Tablespoons). Set aside.
In a large bowl, cream together the dairy free butter, sugar, brown sugar, strawberry powder, vanilla, and baking soda until well mixed.
Add the all purpose gluten free baking mix to the butter mixture and mix until blended.
Add the the sorghum flour, the dairy free milk, and the white chocolate chips to the mixture and mix again until combined and a thick dough forms.
Scoop cookie dough out with a silverware teaspoon (or measuring tablespoon) and drop on the cookie sheet by spoonfuls about 2 inches apart.
If you'd like more uniform cookies, roll the cookie dough into 1-inch balls then flatten slightly on the cookie sheet.
Bake 10-11 minutes for softer cookies, or 12 minutes for crispier cookies. These will be a bit chewier than regular chocolate chip cookies once they are cooled due to the fruit powder.
Allow to cool on the pan for about 5 minutes before removing to a wire rack to cool completely.
Store in an airtight container at room temperature for 3-4 days (if they last that long!) or freeze them. These store well in the freezer.
Notes
*We don't recommend using Earth Balance butter in these cookies, it tends to be much softer and more liquid at room temperature and these cookies tend to spread too much when using Earth Balance. **Gluten free baking mix already has baking soda, salt, xanthan gum, and baking powder in it already. If you are using a gluten free all purpose flour that has xanthan gum in it but doesn't have baking soda, salt, etc. you can add 1/4 teaspoon baking soda and 1/4 teaspoon salt to this recipe.