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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!)
Always looking for more berry recipes? I’m with ya. Here are a few of my faves:
- Strawberry Lemonade Smoothie (pictured above)
- Zesty Ginger Blueberry Smoothie
- Raspberry Thyme Dressing
- Raspberry Brownie Bites
- Fruity Macadamia Muffins with Blueberries
- 50 Ways to Eat Berries (yes, 50 different recipes!)
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.