#throwbackthursday: Strawberry Cookies

It’s funny how your memory can play tricks on you.

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When I was a kid, I made strawberry muffins with my mom. They were pretty healthy and made with fresh strawberries and whole-wheat flour. I have a super strong memory of making these. The thing is, I thought we made them all the time — pretty much every single week.

When I mentioned this memory to my mom a while back, she laughed and said we literally made the muffins once.

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That says something about how amazing these strawberry muffins were. They smelled as good as they tasted, which is always the marker of a great baked good, and they were so much fun to make.

I recreated them but gluten-free, dairy-free and grain-free, too. My Strawberry Cookies are a total throwback to those carefree days of baking, when creating something from nothing was almost as great as tasting the finished product.

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Confession time: it took me forever to master the art of making cookies. Back when I could still eat dairy and gluten, I can’t even tell you how many chocolate chip cookie recipes I attempted that just didn’t work out at all. But since going gluten-free and dairy-free, for some reason, I find that making treats is so much easier. Maybe the ingredients are just easier to work with. Anyone else feel the same way? I don’t know why this is, but I’ll definitely take it.

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Strawberry Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 12 cookies
Ingredients
  • DRY INGREDIENTS:
  • 1 and ½ cups plus 1 spoonful almond flour
  • ½ cup coconut sugar
  • Pinch of salt
  • Pinch of nutmeg
  • 1 teaspoon baking soda
  • WET INGREDIENTS:
  • 2 eggs
  • ¼ cup coconut oil
  • 1 tbsp vanilla extract
  • ½ cup strawberries
Instructions
  1. Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Chop your strawberries up into bite-sized pieces.
  3. In a large bowl, your dry ingredients together: almond flour, coconut sugar, the salt and spices.
  4. In a smaller bowl, mix your wet ingredients together: eggs, almond milk, vanilla extract and coconut oil.
  5. Mix your dry and wet ingredients together, then gently fold in the strawberries.
  6. Take a spoonful (about a tablespoon) of dough at a time and form cookies on the baking sheet.
  7. Bake for 15 minutes or until crispy. A good test: if you touch the tops of the cookies and they seem springy or soft, then put them back in the oven for a bit longer.
 

 

What’s your strongest childhood baking memory? Are you as obsessed with strawberries as I am?

Aya Tsintziras is a food blogger at www.ahealthystory.com. She posts gluten-free, dairy-free and mostly sugar-free recipes, lifestyle and pop culture stories on Mondays, Tuesdays and Thursdays.

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2 comments

  1. These look delicious–I really need to buy some almond flour because there have been so many recipes posted recently that I want to make with it!

    My strongest childhood baking memory is when my mom would make oatmeal chocolate chip cookies every weekend. I would sit on the counter and help stir, and she’d let me smell the vanilla when she added it because it smells sooo good. 😛

    1. Thanks so much Claire! Almond flour is such a great ingredient.

      That sounds so amazing, what a great memory! Vanilla does smell awesome.

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