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Gluten-Free Strawberry Chocolate Chip Cookies

Three Gluten-Free Strawberry Chocolate Chip Cookies on a white plate, one broken open to show the soft interior.
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A simple recipe for soft, chewy cookies using a gluten-free flour blend, fresh strawberries, and chocolate chips.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup fresh strawberries, finely chopped
  • 1 cup semi-sweet chocolate chips (dairy-free if needed)

Instructions

  1. Preheat your oven to 375 degrees F. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the gluten-free flour blend, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Gently fold in the chopped strawberries and chocolate chips using a spatula.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10 to 12 minutes, or until the edges are lightly golden brown.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a chewier cookie, chill the dough for 30 minutes before baking.
  • If your gluten-free flour blend does not contain xanthan gum, add 1/2 teaspoon to the dry ingredients.
  • Use fresh, dry strawberries. Pat them dry with a paper towel before chopping to prevent excess moisture in the dough.
  • For a slightly crispier edge, bake for an extra minute.

Nutrition

Find it online: https://savorsensations.com/gluten-free-strawberry-chocolate-chip-cookies/