The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
If you love the combination of strawberries and white chocolate, these cookies are hard to beat.
They bake up soft in the center with lightly golden edges and are filled with creamy white chocolate chips and pieces of freeze-dried strawberries. The strawberries add a natural sweetness and a subtle fruity flavor that pairs perfectly with the white chocolate.
What makes these cookies even better is their texture. They stay soft and chewy, with just the right amount of crispness around the edges. Using freeze-dried strawberries keeps the cookies from getting soggy while still giving you real strawberry flavor in every bite.
These cookies feel a little like bakery-style cookies you’d find in a café, but they’re simple enough to make right at home. They’re perfect for sharing with family, bringing to gatherings, or baking when you want something a little different than classic chocolate chip cookies.
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- Gluten Free Flour – I used King Arthur
- Freeze Dried Strawberries
- White Chocolate Chips
- Non-Toxic Baking Sheet
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Gluten-Free Strawberry White Chocolate Cookies
Servings
24
servingsPrep time
10
minutesCooking time
13
minutesCalories
300
kcalSoft and chewy gluten-free cookies packed with creamy white chocolate chips and bursts of real strawberry flavor from freeze-dried strawberries. These bakery-style cookies have crisp edges, soft centers, and a beautiful flavor combination that feels a little extra special.
Ingredients
3 cups (360 g) gluten free flour w/xanthan gum
¾ teaspoon baking soda
½ teaspoon salt
1 cup (227 g) unsalted butter, room temperature
1¼ cups (248 g) coconut sugar or sugar of choice
¼ cup (53 g) light brown sugar, packed
1 tablespoon vanilla extract
2 large eggs, room temperature
11 ounces white chocolate chips
2 (1.2 ounce) bags freeze-dried strawberries
Directions
- Preheat your oven to 325°F and line two large baking sheets with parchment paper.
- In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer, beat the butter, granulated sugar, and brown sugar on medium speed for about 3 minutes, until light and fluffy. Scrape down the sides of the bowl as needed.
- Mix in the vanilla extract.
- Reduce the mixer speed to medium-low and add the eggs one at a time, mixing well after each addition.
- Turn the mixer to low and slowly add the flour mixture, mixing just until combined.
- Fold in the white chocolate chips and freeze-dried strawberries until evenly distributed throughout the dough.
- Using a large cookie scoop, portion about 3 tablespoons (75 g) of dough and roll it into a ball. Place the dough balls on the prepared baking sheets, leaving about 2 inches between each cookie.
- For the best-looking cookies, place the side of the dough ball with the most chocolate chips and strawberry pieces facing up.
- Bake one sheet at a time for 12–13 minutes, until the edges are lightly golden but the centers are still soft.
- Remove from the oven and gently shape the cookies with a spatula if needed to keep them round.
- If desired, press a few extra white chocolate chips into the tops of the warm cookies.
- Allow the cookies to cool on the baking sheet for about 20 minutes before transferring or serving.