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.