Strawberry Shortcake Cookies {gf,df,rsf}

Happy June friends! You know what that means... it's strawberry season! To celebrate, I thought I'd turn one of my childhood favorites, strawberry shortcake into strawberry shortcake cookies! These cookies have the flavor of strawberry shortcake, but transformed into a crispy on the outside, gooey on the inside cookie. Just look at those cookies- who could resist?! They are filled with more nutritious baking ingredients, such as oat flour, almond flour, and creamy almond butter. The natural sweetness of these cookies stems from a little pure maple syrup and organic coconut sugar. Plus, they have the ultimate sweetness from Mother Natures candy: organic strawberries. These make for a perfect mid day snack, breakfast cookie, or late night dessert with some ice cream or plant mylk. They scream summer, and are gluten free, dairy free, and refined sugar free... let's get baking!

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RECIPE

Prep time: 7 minutes

Bake time: 13 minutes

Serving size: 15 cookies

INGREDIENTS

3/4c gluten free oat flour

1/2c almond flour

1 egg

1/4c pure maple syrup + 2tbs coconut sugar

1/4c melted coconut oil or butter

2tbs flaxseed meal

1 1/2tsp pure vanilla

3tbs almond butter

handful chopped strawberries

1/2tsp baking soda

sprinkle of pink himalayan sea salt

METHOD

1. Preheat oven to 325 F, and line a baking sheet with parchment paper.

2. Add all wet ingredients {egg, maple syrup, coconut sugar, vanilla, almond butter, coconut butter} to a large bowl to whisk.

3. Then fold in the dry ingredients {besides strawberries} and mix until smooth and well combined.

4. Carefully fold in chopped strawberry and make sure they are spread evenly throughout the cookie dough.

5. Start rolling into cookie balls and transfer to your prepped baking sheet.

6. Use a fork to make a cross in the center of the cookies, sprinkle with pink salt, and bake for 13-15 minutes.

7. Let cool and enjoy!

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