Strawberry Chocolate Chip Cookies

(Gluten Free)
These gluten free strawberry chocolate chip cookies are deliciously
chewy-fudgy, with crisp caramelised edges and they taste incredible. The
freeze dried strawberries add an intense, vibrant strawberry flavour
without adding too much moisture, like fresh strawberries might do. The
cookies are also incredibly easy to make, no stand or hand mixer needed.
5 from 3 votes
Course Dessert
Cuisine Gluten Free

Prep Time 30 minutes

Cook Time 12 minutes
Chill Time 1 hour
Total Time 1 hour 42 minutes

Servings 10 large cookies (or 15 smaller cookies)

Author Kat | The Loopy Whisk

Ingredients
113 g (1 stick) unsalted butter, melted and cooled until lukewarm
120 g (½ cup + 1½ tbsp) light brown soft sugar
70 g (¼ cup + 1½ tbsp) caster/superfine or granulated sugar
1 US large/UK medium egg, room temperature
½ tsp vanilla bean paste (or 1 tsp vanilla extract)
200 g (1⅔ cups) plain gluten free flour blend (I used Doves Farm Freee plain gluten free flour
that doesn't have any xanthan gum added. You can also mix your own gluten free flour blend
using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a digital
food scale for best results.)
½ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)
1 tsp baking powder
½ tsp baking soda
½ tsp salt
75 g (2⅔ oz) dark chocolate (60-70% cocoa solids), roughly chopped, plus extra for adding on
top of the cookies just before baking
30 g (~1 cup) freeze dried strawberry slices, mix of whole pieces and roughly chopped smaller
pieces

Instructions
Making the cookie dough:
1. In a large bowl, using a large balloon whisk, mix together the melted butter, caster/superfine
or granulated sugar and light brown sugar until well combined. You don't need to cream the
mixture or incorporate any air into it at this stage.
2. Add the egg and vanilla bean paste, and whisk for a few minutes until the mixture has
lightened in colour and is slightly fluffy.
3. Sift together the gluten free flour blend, xanthan gum, baking powder, baking soda and salt.
Add the dry ingredients to the wet and mix well, using either a wooden spoon or a rubber
spatula, until you get a smooth and soft cookie dough with no patches of unmixed flour.
 Tip: The cookie dough will be very soft and slightly sticky at this point – that's perfectly okay and
as it should be! It will firm up while it chills in the fridge.
4. Add in the chopped chocolate and freeze dried strawberries, and mix well until evenly
distributed.

Chilling the cookie dough:

1. Cover the bowl that holds the cookie dough with plastic wrap/cling film or a re-usable cover,
and chill in the fridge for at least 1 hour until it's firm enough to scoop.

You can also chill the cookie dough for a few hours or overnight.

Scooping & baking the cookies:

1. Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line two
large baking sheets with parchment/baking paper.

Tip: You will bake the cookies in several batches, so you can line 2-3 baking sheets if you have
them on hand. Otherwise, just re-use the same baking sheet, but make sure to cool it completely
before you place the next batch of unbaked cookies onto it.
2. Use a "3 tablespoon" ice cream or cookie scoop to portion out individual balls of cookie
dough. You should get 10 cookies in total.

Tip: To make smaller cookies, use a "2 tablespoon" ice cream or cookie scoop. In this case, you
will get a total of 15 cookies.
3. Place the cookies on the lined baking sheets, a maximum of 4-5 cookies per baking sheet.
Make sure to leave plenty of space between them (about 2 inches/5 cm), as they will spread
out quite a lot during baking.

Tip: While one baking sheet is in the oven, place the other one in the fridge so that the cookies
aren't out at room temperature while they wait to be baked.
4. Before they go into the oven, you can add a few extra pieces of chopped chocolate to the top
of each cookie dough ball. This will give you those gorgeous puddles of melted chocolate on
top of the baked cookies.
5. Bake the cookies, one baking sheet at a time, at 350ºF (180ºC) for 12-14 minutes or until
they're golden around the edges but the centres still look slightly underbaked.

Tip 1: Taking the cookies out of the oven when the centres look underbaked ensures that they'll
have a wonderfully fudgy-gooey texture.

Tip 2: If you prefer crisper cookies, bake them for a few minutes longer, until their centres are
fully baked through.
6. Immediately out of the oven, you can correct the shape of the cookies into a more evenly
round one. To do this, use a round cookie cutter slightly larger than the cookie diameter to
nudge the cookies into shape.
7. Allow the cookies to cool on the baking sheet for about 5-10 minutes, then transfer them to a
wire rack to cool completely.

Storage:
1. Baked cookies: The gluten free strawberry chocolate chip cookies keep well in a closed
container at room temperature for about 1 week. Note that the cookies will get a bit softer
and chewier with time.
2. Unbaked cookie dough balls: You can store raw, unbaked balls of cookie dough in an
airtight container in the fridge for about 1 week, or in the freezer for 1-2 months.

Bake the cookie dough balls directly from chilled or frozen, just adding 2-3 minutes to the
baking time to compensate. Note that the longer the cookie dough balls are in the fridge or
freezer, the less they will spread during baking (so the thicker the results).

Recipe by The Loopy Whisk (www.theloopywhisk.com).