Description
Soft and buttery strawberry chocolate dipped cookies made with freeze-dried strawberries and dark chocolate.
Ingredients
Scale
- ½ cup unsalted butter (softened)
- ⅔ cup coconut sugar (packed)
- 3 tbsp pure maple syrup
- 1 large egg yolk (room temperature)
- 1½ tsp vanilla extract
- 1¾ cups all-purpose flour (can sub 1:1 gluten free flour blend)
- ½ tsp baking soda
- ¾ tsp fine sea salt
- ¾ cup chopped dark chocolate bar (Hu Kitchen recommended)
- ¾ cup freeze-dried strawberries (lightly chopped)
- 6–8 oz dark chocolate (refined-sugar-free)
- 1 tsp coconut oil (optional)
Instructions
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- In a large bowl, mix the softened butter and coconut sugar until smooth.
- Mix in the maple syrup, egg yolk, and vanilla until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the wet and mix until no dry streaks remain.
- Gently fold in the chopped chocolate and freeze-dried strawberries.
- Scoop 2-tablespoon portions of dough onto the baking sheet.
- Gently press each scoop down slightly. Add more toppings if desired.
- Bake for 10 to 12 minutes until edges look set and lightly golden.
- Let the cookies rest on the pan for 5 minutes, then transfer to a rack to cool.
- Melt the chocolate (with coconut oil if using) and coat the bottom of each cookie. Refrigerate for 15-20 minutes to set.
Notes
- Store cookies in an airtight container.
- Use high-quality dark chocolate for best flavor.
- Adjust baking time for desired cookie texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 6g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Chocolate Dipped Strawberry Chocolate Chip Cookies, Refined Sugar Free, Strawberry Cookies