It’s funny how your memory can play tricks on you.
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.
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.
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.
- 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
- Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
- Chop your strawberries up into bite-sized pieces.
- In a large bowl, your dry ingredients together: almond flour, coconut sugar, the salt and spices.
- In a smaller bowl, mix your wet ingredients together: eggs, almond milk, vanilla extract and coconut oil.
- Mix your dry and wet ingredients together, then gently fold in the strawberries.
- Take a spoonful (about a tablespoon) of dough at a time and form cookies on the baking sheet.
- 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?