strawberry snickerdoodles (grain and dairy free)
you love snickerdoodles but want to try something unique and fruity, these Strawberry Snickerdoodles are the cookies you’ve been waiting for! This recipe takes the classic cookie to a whole new level by swapping out cinnamon sugar for a vibrant strawberry sugar topping made with freeze-dried strawberries and raw cane sugar. The result? A soft, chewy cookie with a sweet, fruity twist that’s perfect for spring, summer, or anytime you need a pop of color and flavor.
Whether you’re baking for a party, treating your kids, or just indulging your own sweet tooth, these cookies are sure to impress. Plus, they’re grain-free and gluten-free, making them a wholesome dessert option everyone can enjoy.
What Makes These Cookies Special?
1. Strawberry Sugar Topping
The real star of this recipe is the strawberry sugar topping. By blending freeze-dried strawberries into a fine powder and mixing it with raw cane sugar, you create a sweet, slightly tangy coating that enhances the cookie’s flavor and gives it a beautiful pink hue. It’s a fun and flavorful upgrade from the traditional cinnamon sugar topping.
2. Grain-Free Ingredients
This recipe uses almond flour, coconut flour, and tapioca starch to create a cookie that’s soft, chewy, and completely grain-free. These ingredients not only make the cookies suitable for gluten-free diets but also give them a delicate texture and a rich, nutty flavor.
3. Natural Sweeteners
Instead of refined sugar, this recipe uses raw cane sugar and maple syrup for sweetness. These natural sweeteners provide depth of flavor and make the cookies a bit more wholesome. You can also use coconut sugar if you prefer a lower-glycemic option.
Key Ingredients Overview
Almond Flour
This gluten-free, nutrient-rich flour is the backbone of the recipe, adding moisture and a tender crumb.
Coconut Flour
A little goes a long way with coconut flour! It helps absorb moisture and adds a slight sweetness to the dough.
Freeze-Dried Strawberries
Packed with intense strawberry flavor, these are the secret to creating the stunning strawberry sugar. Simply blend them into a fine powder using a blender or food processor.
Raw Cane Sugar
Unrefined sugar brings a subtle caramel-like sweetness to the cookies, complementing the strawberry topping perfectly.
Ingredients
Cookie Dough
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/3 cup tapioca starch
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- Dash of salt
- 1/3 cup non-hydrogenated palm oil shortening or refined coconut oil, softened
- 1 large egg
- 1/4 cup maple syrup
- 1/3 cup raw cane sugar or coconut sugar, use 1/2 cup for sweeter cookies
- 1 teaspoon vanilla extract
Strawberry Sugar Topping
- 1/4 cup raw cane sugar
- 1/4 cup freeze-dried strawberry powder, about 1 cup freeze-dried strawberries, blended
Instructions
Preheat Oven:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Prepare Strawberry Sugar:
- In a small bowl, mix the freeze-dried strawberry powder and raw cane sugar. Set aside.
Mix Dry Ingredients:
- In a medium mixing bowl, whisk together almond flour, coconut flour, tapioca starch, baking soda, cream of tartar, and salt.
Combine Wet Ingredients:
- In a separate bowl, beat the softened shortening (or coconut oil), egg, maple syrup, raw cane sugar, and vanilla extract until smooth and creamy.
Combine Wet and Dry:
- Gradually mix the dry ingredients into the wet ingredients until a soft, slightly sticky dough forms.
Shape the Cookies:
- Scoop about 1 1/2 tablespoons of dough and roll into a ball. Gently roll each ball in the strawberry sugar topping, ensuring an even coating.
Bake:
- Place the coated dough balls on the prepared baking sheet, about 2 inches apart. Lightly press each ball down to flatten slightly. Bake for 10-12 minutes or until the edges are just set.
Cool and Enjoy:
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or store in an airtight container for up to 5 days.
