Strawberry Bliss Cookies

June 19th, 2012 at 1:01 pm

gluten-free, dairy-free strawberry orange bliss cookie recipe

Strawberries. How do I love thee? Let me count the ways.

Although blueberries will forever hold the top spot as my all-time favorite berry (maybe even my all-time favorite food), strawberries are a close second. Every time I open the fridge I can’t help from grabbing a berry or two and nibbling away like a greedy rabbit.

The down side? Fresh strawberry season is short lived, at least here in the Midwest. Like most fruits, I could buy them all year round in the grocery store, but I don’t. Reason #1: they’re expensive. Reason #2: they taste bland and watery, a lousy stand-in for fresh and seasonal berries. So I wait and wait and wait until finally June comes again when strawberries come down in price and shoot sky high in delicious, sweet flavor.

When they’re on sale or flooding into the farmers’ market, I’ll stock up on fresh strawberries and freeze them for smoothies. I always think I’ll have enough to last me well into the fall. I’m always wrong. They’re polished off within a month or two.

Although my very favorite way to eat berries is by the handful straight from the fridge, I incorporate them into baking, too. Who can resist?

These moist and tender cookies will melt in your mouth. I usually don’t use this much coconut sugar in a recipe, because a natural sweetener is still a sweetener and I try to keep those down. But I just couldn’t help myself with these cookies. They’re absolutely delicious, perfectly sweet, and a total indulgence for berry lovers. Orange zest adds an unexpected layer of flavor in the background that makes it nearly impossible to stop at just one cookie. (Thankfully, they freeze very well!)

gluten-free, dairy-free strawberry lemonade smoothie

Always looking for more berry recipes? I’m with ya. Here are a few of my faves:


Strawberry Bliss Cookies
Makes 18-20 cookies

1 cup (96 grams) blanched almond flour
1/3 cup (39 grams) plus 1 teaspoon (3 grams) coconut flour, divided
2 tablespoons whole psyllium husks
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
½ cup virgin coconut oil, room temperature (not melted)
2/3 cup coconut sugar
1 large egg, room temperature
1 tablespoon finely grated orange zest
1 teaspoon vanilla extract
½ cup chopped fresh strawberries

Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper.

In a medium bowl, whisk together the almond flour, 1/3 cup coconut flour, psyllium husks, baking powder, baking soda, and salt.

With an electric mixer on medium speed, beat together the coconut oil and coconut sugar until creamy, about 1 minute. Add the egg, lemon zest, and vanilla. Beat to combine. Add half of the flour mixture and beat to combine. Then beat in the remaining flour mixture.

In a small bowl, toss the strawberries with the remaining 1 teaspoon coconut flour. Stir the strawberries into the dough by hand just to combine. Try to avoid breaking the berries. Drop heaping tablespoons of the dough 2 inches apart onto the lined baking sheets. Flatten each cookie mound to about ½-inch thick with your fingertips.

Bake for about 12 minutes or until golden brown. Cool completely. (The cookies will firm up as they cool.) Store in an airtight container. These cookies are best in taste and texture on the day they are made. Freeze for longer storage.

Find more healthy gluten-free recipes at Slightly Indulgent Tuesday.


  1. those look so delicious! i love the idea of a strawberry cookie! yum! thanks for sharing!

  2. Strawberry cookies? I am so there! I adore strawberry season – I just can’t get enough of them. Thanks for sharing another inspirational recipe!

  3. SherriS. said on June 19, 2012 at 4:10 pm

    Wow, we are on the same wavelength! I tried to make a strawberry scone last week with just coconut flour and it just didn’t have a great texture. I will give your recipe a try cuz like you I LOVE strawberries:D

  4. We have our 3rd Annual Strawberry Festival coming up this weekend (just our friends and family in the back yard). This year I am looking forward to making strawberry-peach cobbler among other treats (and I will try to do a nice strawberry vinaigrette for salad). I wish you could come too, sounds like you love strawberries and get-togethers.

  5. SherriS: Enjoy the cookies! :)

  6. Dawn: That sounds like so much fun! Have a great time! :)

  7. Oh my goodness! These cookies sound amazing! I am totally making them. Our strawberry plants already stopped producing here in the Southwest. It is just too hot here already unfortunately. But we are heading out to Cali soon and the strawberry fields are literally minutes away from our place there. You can be assured that I will be stocking UP!! This recipe looks amazing! :)

  8. Cool recipe; fresh, tart, and sweet :)
    Definitely gonna have to try it.
    Please check out our blog!
    College students eating Gfree on a budget. We post restaurant and product reviews, recipes, and tips :D

  9. Strawberry anything is good, but a strawberry cookies- damn that just sounds epic :)

  10. Stephanie said on June 20, 2012 at 1:17 am

    Here on the farm, we are tired of anything RED! We have put up 30 gallons of strawberries into the freezer in the last two and a half weeks out of our strawberry patch. Wish you lived closer, because now we are just handing them out so we don’t have to clean anymore of them ;0) I will have to save enough fresh ones to try these cookies, though. I have another almond meal cookie recipe that does well with flax substitute for the egg, so I think I will try that with your recipe too. Can’t wait!!

  11. Ooh, I bet the flavor of the almonds and strawberries together is divine! Have you had any trouble with the psyllium overpowering the taste in cookies? I trialed it in cupcakes and it was very strong, so I’ve been nervous to trial it in other sweet recipes.

  12. Alisa: No, it doesn’t overpower at all. You don’t even know it’s there. :)

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