Gluten-Free Strawberry Cookies (Dairy-Free)

Strawberry Season at Last!

Every time I see fresh strawberries appear at the vegetable grocer or the vegetable section in the supermarket, my heart skips a little beat (does yours do that too?).

I mean, how can this bold red-colored fruit not steal all the attention from the other fruits? It’s as if the vibrant color somehow infuses life into me, an in-your-face reminder that it’s finally the spring/summer season and the best part of the year is here at last!

And every so often I pick up a packet of fresh strawberries from the market and bring it home, salivating at the thought of eating them by the handful, or cut and sprinkled in sugar and served with abundant whipped cream, or mixed with some sort of batter or dough and baked into a delicious afternoon treat.

You like, like these soft and tender gluten-free strawberry muffins that are just so darn good with a steeping hot mug of strong black tea (and a long afternoon read on my Kindle!).

Or these strawberry crumble bars if you enjoy a little more crunch (a recipe I developed during the pandemic and as a consequence ate multiple batches of, not that I’m complaining!).

Or…strawberry shortcake because strawberries and cream and a scone base never fails…!

And of course…these absolutely tasty strawberry cookies with a buttery cookie dough filled with diced fresh strawberries and baked until golden and crispy on the outside, but with a chewy and soft center. Yuuuum. (A little tip: one batch always disappears way too quickly, so don’t say I didn’t warn you, but 2 batches would be best.)

Why This Recipe Works:

• Simple Ingredients: The handful of ingredients you’ll need for these delicious gluten-free cookies with fresh strawberries easily found at your grocery store.
• Very Easy to Make: Preparing the dough is uncomplicated – mix wet and dry ingredients together and then fold in the cut strawberries, before chilling the dough and then scooping out dough balls to bake. Seriously, not difficult at all!
• Totally Gluten-Free & Dairy-Free: The best part is that these fresh strawberry cookies are 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can also enjoy them without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients you’ll need for this gluten-free strawberry cookies recipe.

(For exact measurements, you’ll want to scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead. Make sure the butter is at room temperature so that it mixes well with the sugar and yields a smooth and creamy dough.
• Sugar: I used brown sugar, but white sugar or cane sugar will work just as well. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and does not raise your blood sugar).
• Egg: The egg helps to better bind the ingredients together, so make sure you add it in. I personally have not tried making this gf strawberry cookie recipe without egg, so I don’t know how that would turn out. However, if you are allergic to eggs, or would simply like to keep this recipe vegan, you can try using acquafaba or an egg-replacer (if you do make it without eggs, please let me know how it goes in the comments below, I’d love to know!).
• Vanilla Extract: Vanilla extract adds a nice flavor to the cookies, so I definitely recommend adding it in.
• Gluten-Free Measure-for-Measure Flour: Make sure to use a gluten-free measure-for-measure flour blend (a 1:1 substitute for regular all-purpose flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). For best results, make sure to sift the flour before using to get rid of any lumps. I do NOT recommend using gluten-free blends that are made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include it, make sure to add it in or the cookies will fall apart.
• Baking Powder: Baking powder is the only leavening agent in this strawberry cookies recipe, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
• Strawberries: I recommend using fresh and ripe strawberries for the best flavor. Make sure to cut the strawberries into small uniform pieces and to distribute them evenly in the cookie dough.

How to Make Gluten-Free Strawberry Cookies (Step by Step):

1. Preheat and Line

Preheat the oven to 180°C (350°F). Line two large baking sheets with parchment paper or a silpat.

2. Beat Butter and Sugar

In a large mixing bowl, beat the softened dairy-free butter and brown sugar until you get a smooth and creamy mixture.

3. Add Egg and Vanilla

Add the egg and vanilla and continue beating until well incorporated.

4. Sift Dry Ingredients

Sift the gluten-free measure-for-measure flour into a large bowl (this is to get rid of any lumps and grittiness), then whisk the flour, xanthan gum and baking powder together.

5. Combine Dry and Wet Ingredients

Add the flour mixture into the bowl with the other ingredients, mixing with a spatula until the dough is homogeneous.

6. Fold in Strawberries

Once the dough is ready, fold in the cut strawberries, distributing them as evenly as possible throughout the dough.

7. Chill Dough

Chill the dough in the refrigerator for at least 30 minutes.

(TIP: This step is essential because it’s super important to harden the dough which prevents the cookie dough from spreading out too much during baking. 30 minutes of chilling time is the minimum, if you aren’t in a rush you can let the dough chill longer).

8. Scoop Dough Balls

Using an ice cream scoop, cookie scoop or your hands, form balls of dough the size of a heaping tablespoon and place them on the prepared baking sheets, leaving at least 2 inches of space between each cookie (bake 9 cookies per sheet).

9. Bake Until Golden Brown

Bake the first batch of strawberry cookies in the preheated oven for 16 -18 minutes, or until the edges are golden brown. (Do NOT overbake or the cookies will turn dry.) As the first batch of cookies are almost done, prepare the second batch of cookie dough balls.

10. Let Cool Completely

Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely (this is because the cookies will continue cooking with the residual heat from the oven. Your patience will pay off!!).

While the first batch of cookies are cooling, bake the second batch of cookies.

My Tips:

• Storing: To store, place the gf strawberry cookies in an airtight container and store for up to 5 days at room temperature.
• Freezing the Dough: You may freeze the dough after forming the dough balls. Place the dough balls on a baking sheet and freeze them until firm. Then, transfer them to a freezer bag or container and store them for up to 2-3 months. When you’re ready to bake, simply remove the dough balls from the freezer, place them on a baking sheet, and bake according to the instructions. This will allow you to enjoy fresh cookies anytime with minimal effort.
• No Fresh Strawberries? If it isn’t strawberry season and you don’t have real strawberries on hand, freeze-dried strawberries will work for a more intense flavor.
• Optional Add-Ins: Feel free to add in dark chocolate chips if you wish to make strawberry chocolate chip cookies.

Gluten-Free Strawberry Recipes to Enjoy:

• Moist Strawberry Muffins (Gluten-Free, Dairy-Free)
• Strawberry Shortcake (Gluten-Free, Dairy-Free)
• Strawberry Crumble Bars (Gluten-Free, Dairy-Free)
• Strawberry Quinoa Scones (Gluten-Free, Dairy-Free)
• Strawberry Chia Jam (Gluten-Free, Vegan)

Gluten-Free Cookie Recipes to Bake:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Gluten-Free Strawberry Cookies (Dairy-Free)

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• Author: Felicia Lim
• Total Time: 1 hour 20 minutes
• Yield: 18 cookies 1x
• Diet: Gluten Free

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Description

You’ll want to bake a batch of these gluten-free strawberry cookies this season – they’re crispy on the outside but chewy inside, a buttery cookie stuffed with fresh strawberries! Totally dairy-free too!

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Ingredients

Units USM Scale 1x2x3x

• 1 cup unsalted dairy-free butter, softened
• 1 cup brown sugar
• 1 egg, beaten
• 1 tablespoon vanilla extract
• 3 cups gluten-free measure-for-measure flour
• 3/4 teaspoons xanthan gum (omit if your gluten-free flour blend already includes it)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup fresh strawberries, diced small

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Instructions

1. Preheat and Line: Preheat the oven to 180°C (350°F). Line two baking sheets with parchment paper or a silpat.
2. Beat Butter and Sugar: In a large bowl, beat the softened dairy-free butter and brown sugar until smooth and creamy.
3. Add Egg and Vanilla: Add the egg and vanilla and continue beating until well incorporated.
4. Sift Dry Ingredients: Whisk the gluten-free measure-for-measure flour, xanthan gum and baking powder together.
5. Combine Dry and Wet Ingredients: Add the flour mixture into the bowl with the other ingredients, mixing with a spatula until the dough is well combined and smooth.
6. Fold in Strawberries: Once the dough is ready, fold in the cut strawberries, distributing them as evenly as possible throughout the dough.
7. Chill Dough: Chill the dough in the refrigerator for at least 30 minutes. (This will help the cookies maintain their shape during baking).
8. Scoop Dough Balls: Using an ice cream scoop or your hands, form balls of dough the size of a heaping tablespoon and place them on the prepared baking sheet, leaving at least 2 inches of space between each cookie (bake 9 cookies per sheet).
9. Bake Until Golden Brown: Bake the first batch of strawberry cookies in the preheated oven for 16 -18 minutes, or until the edges are golden brown. (Do NOT overbake or the cookies will turn dry.) As the cookies are almost done, prepare the second batch of cookie dough balls.
10. Let Cool Completely: Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. While the first batch of cookies are cooling, bake the second batch of cookies.

Notes

Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead. Make sure the butter is at room temperature so that it mixes well with the sugar and yields a smooth and creamy dough.

Sugar: I used brown sugar, but white sugar or cane sugar will work just as well. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and does not raise your blood sugar).

Egg: The egg helps to better bind the ingredients together, so make sure you add it in. I personally have not tried making this gf strawberry cookie recipe without egg, so I don’t know how that would turn out. However, if you are allergic to eggs, or would simply like to keep this recipe vegan, you can try using acquafaba or an egg-replacer (if you do make it without eggs, please let me know how it goes in the comments below, I’d love to know!).

Vanilla Extract: Vanilla extract adds a nice flavor to the cookies, so I definitely recommend adding it in.

Gluten-Free Measure-for-Measure Flour: Make sure to use a gluten-free measure-for-measure flour blend (a 1:1 substitute for regular all-purpose flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). For best results, make sure to sift the flour before using to get rid of any lumps. I do NOT recommend using gluten-free blends that are made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include it, make sure to add it in or the cookies will fall apart.

Baking Powder: Baking powder is the only leavening agent in this strawberry cookies recipe, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Strawberries: I recommend using fresh and ripe strawberries for the best flavor. Make sure to cut the strawberries into small uniform pieces and to distribute them evenly in the cookie dough.

Storing: To store, place the gf strawberry cookies in an airtight container and store for up to 5 days at room temperature.

Freezing the Dough: You may freeze the dough after forming the dough balls. Place the dough balls on a baking sheet and freeze them until firm. Then, transfer them to a freezer bag or container and store them for up to 2-3 months. When you’re ready to bake, simply remove the dough balls from the freezer, place them on a baking sheet, and bake according to the instructions. This will allow you to enjoy fresh cookies anytime with minimal effort.

• Prep Time: 15 mins
• Chilling Time: 30 mins
• Cook Time: 35 mins
• Category: Cookies
• Method: Baking
• Cuisine: Western