Strawberry Chip Cookies
With flavor reaching to the sky, strawberries are one of my favorite berries. I’ve been experimenting with alternatives to my favorite chocolate chip cookie recipe recently because a friend of mine had to drastically change her diet. She can’t have chocolate anymore, among other things! I wanted to come up with a delicious alternative to a classic cookie and this recipe fits the bill. You can dehydrate the strawberries in an oven, but I prefer a dehydrator, which takes 6-7 hours at 115˚.
Make the strawberry chips – Wash and hull the strawberries, then cut into small chunks. Toss with coconut sugar. Evenly spread on two dehydrator trays lined with non-stick Teflon dehydrator sheets. Dehydrate at 115˚ for 6-7 hours.
Make the cookies – In a medium mixing bowl, cream together the coconut sugar, organic cane sugar, and canola oil. Add the water and vanilla, mixing well. Stir in the remaining ingredients. Wrap the dough in plastic wrap and chill for 4 hours.
Preheat the oven to 350˚
Using a small ice cream scoop to portion the dough, roll each scoop of the dough into a small round then flatten in your palm. Place on a parchment-lined cookie sheet and bake to 11-13 minutes, rotating the pan halfway through the baking time.
makes about 36 cookies
STRAWBERRY CHIPS
- 1 lb strawberries, washed and hulled, cut into ½” chunks
- 1 tbsp coconut sugar
STRAWBERRY CHIP COOKIES
- ½ cup of organic cane sugar
- ½ cup brown sugar
- ½ cup canola oil
- ⅓ cup of water
- 1 tsp vanilla
- 2 cups flour, sifted
- ½ cup rolled oats
- 1 tsp baking soda
- ¼ tsp salt
- strawberry chips (see recipe above)