Paleo Chocolate-Covered Strawberry Cookies
Dairy-Free, Grain-Free, Egg-Free, and Sugar-Free
Servings: 20 Cookies
Calories: 68kcal
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.