Name: Gluten-Free Strawberry Coconut Cookies
Total time: PT1800.0S
Yield: 4
Ingredients: 1 cup Almond Flour; 3/4 cup Coconut Flour; 1/2 cup Unsweetened Shredded Coconut; 1 teaspoon Baking Soda; 1/2 teaspoon Salt; 1/2 teaspoon Ground Ginger; 1 Lime; 1/2 cup Coconut Oil; 1/3 cup Maple Syrup; 3/4 cup Fresh Strawberry

I love these Strawberry Cookies so much, I had to give them their due time in the spotlight.

Oven

Beginner

Gluten-Free Strawberry Coconut Cookies

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Almond Flour

Coconut Flour

Unsweetened Shredded Coconut

Baking Soda

teaspoon

Salt

Ground Ginger

Lime

Coconut Oil

Maple Syrup

Fresh Strawberry

Dice the {@2:}, zest the {@0:}, and melt the {@1:}.

Dice the Strawberries (3/4 cup), zest the Lime (1 N/A), and melt the Coconut Oil (1/2 cup).

Dice the Fresh Strawberry (3/4 cup), zest the Lime (1), and melt the Coconut Oil (1/2 cup).

Preheat the oven to 350 degrees F (180 degrees C). Line two large baking sheets with parchment paper.

Whisk together the {@0:}, {@1:}, {@2:}, {@3:}, {@4:}, {@5:} and the lime zest in a medium mixing bowl.

Whisk together the Almond Flour (1 cup), Coconut Flour (3/4 cup), Unsweetened Shredded Coconut (1/2 cup), Baking Soda (1 teaspoon), Salt (1/2 teaspoon), Ground Ginger (1/2 teaspoon) and the lime zest in a medium mixing bowl.

Pour the coconut oil, and {@0:} into the bowl with the flour mixture. Mix using a spatula until just about combined. Slowly stir in the strawberries.

Pour the coconut oil, and Maple Syrup (1/3 cup) into the bowl with the flour mixture. Mix using a spatula until just about combined. Slowly stir in the strawberries.

Roll a tablespoon of the dough into a ball and then place it on to the baking sheet. Repeat with the remaining dough.

Bake the cookies until lightly browned on the top, about 10 minutes.

Cool on the baking sheet until firm, and then serve.

Gluten-Free Strawberry Coconut Cookies

4.7

30MINS

$1.34

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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