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–+ servings

These grain-free Strawberry Snickerdoodles are a fun twist on the classic recipe, combining a soft, chewy texture with the vibrant flavor of strawberry sugar made from freeze-dried strawberries. You can also add additional strawberry powder to the cookie dough itself if you want an extra burst of strawberry!
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Prep Time 15 minutes
Cook Time 12 minutes
Servings 12

Ingredients
  

Cookie Dough

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/3 cup tapioca starch
  • 1/2 teaspoon baking soda
  • 1-2 tbsp Freeze dried strawberry powder , (optional for added flavor)
  • 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.
Author: Ali Jenkins
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