Who doesn’t crave chocolate covered strawberries around Valentine’s day? The two go together like almond butter and jelly, cauliflower, and nutritional yeast….oh wait. Aren’t those things normal? Being a paleo household, I don’t even notice our swaps anymore.

That said, I don’t need to swap out my chocolate-covered strawberries, but I do like mixing it up sometimes. And these cookies taste like a chocolate-covered strawberry, and a cookie had a baby. It’s AMAZING.

Slightly crunchy on the outside, and super chewy and almost brownie-like on the inside. These even won over my picky toddler, who has wanted to make cookies lately, but not eat them.

Weird, I know. She’s clearly not my child.

However, she not only ate two of these but asked for more! Which I feel good about since these are packed with protein, and the only sugar found in these cookies is from the strawberries and chocolate chips. I used a mixture of Lilly’s stevia-sweetened chocolate chips, and enjoy life, dark chocolate chips.

These chocolate-covered strawberry cookies are addicting, so just try and eat only one. I dare you.

Paleo Chocolate-Covered Strawberry Cookies

Dairy-Free, Grain-Free, Egg-Free, and Sugar-Free

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 20 mins

Course Breakfast, Dessert, Snack

Servings 20 Cookies

Calories 68 kcal

Ingredients

  

• 1 1/4 Cup Almond Flour
• 1/3 Cup Tapioca Flour
• 1/4 Cup Coconut Flour
• 1 Tbsp Beet Powder
• 3/4 tsp baking powder
• 1 scoop Collagen Peptides Vanilla
• 1/2 tsp Grassfed Gelatin
• 3/4 Cup Strawberry Puree from frozen and thawed
• 1/4 Cup Coconut Yogurt
• 1 tsp Vanilla Extract

Add in's

• 1/4 Cup Chocolate Chips I use Lilly's or Enjoy Life brands
• 1/3 Cup Strawberries Frozen and thawed, diced finely

Instructions

 

• Preheat oven to 350
• Mix all of your ingredients into a medium-sized mixing bowl. The dough should be sticky
• Fold in your diced strawberries and chocolate chips
• Roll batter into 20, approx. 2 inch balls. I like to use a fork to create a criss-cross pattern on some, and a chocolate chip in the center on others, creating "hugs and kisses" You can also just leave them in a ball shape
• Place cookies onto a baking tray lined with parchment paper or a baking mat
• Bake cookies for approx. 20 minutes. They will be slightly soft inside when you take them out
• Remove from baking sheet and place on cooling rack
• Enjoy warm!! If you're not planning to eat them right away, refrigerate for up to 5-6 days.

Notes

I have not tried fresh strawberries in this recipe. I used organic frozen strawberries which I thawed.This adds moisture to the recipe that using fresh would not. I imagine using fresh would make a drier recipe and require a bit of water or milk to compensate. 

I also have not tried any other types of yogurt, though I imagine they could be subbed 1 for 1 and have a very similar result. 

I have tried this recipe with and without the gelatin. Using the gelatin creates a slightly chewier texture than without. You could also omit the beet powder but they do not turn out quite as pink as they are with it. 

The cookies will be similar to a chewy brownie type of texture.