Strawberry Shortcake Sugar Cookies

Sugar cookies without flour, sugar or butter? Yes please! Almond flour has become a new staple in my kitchen. Almonds are rich in calcium, iron, potassium and vitamin E, making the perfect nutrient rich gluten free flour. It is an easy choice for people who are paleo, avoiding grains or simply looking to follow a lower carb based diet.

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There is a few things you need to know when using almonds in your baking. Almond flour and almond meal both consist of ground almonds but they are slightly different when using them as a substitute for regular flour.

  1. Almond meal is generally a coarser grind made from almonds that almost always still have their skins, so you’ll see flecks of the skin in the meal.
  2. Almond flour is white because the almonds are first blanched to remove the outer skin layer and then ground into a fine flour.

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I almost always use almond flour as it gives a nice light, fluffy texture. I also have found I can easily substitute almond flour with regular flour for most recipes I create. If your recipe is more forgiving (brownies, power muffins), it likely won’t matter much and you can use either one. You can easily make almond meal/flour at home in your vitamix or food processor. You can also find these flours at health food stores, costco or bulk barn locations.

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These cookies remind me of a shortbread cookie mixed with a sugar cookie. I highly recommend making the strawberry icing as it is so simple, making the cookies taste like a delicious bite of strawberry shortcake. If you are interested in colouring your baking, please avoid using chemical food colouring and instead use real food to brighten your dish. More colourful recipes to come using superfood powders, I promise! See notes at the bottom to find out how I got my icing extra pink!!

Print Recipe
Strawberry Shortcake Sugar Cookies
Chewy, soft, melt in your mouth sugar cookies without any refined white sugar or butter! Topped with two simple ingredients: fresh strawberries and coconut milk. The perfect cookie for anyone you love!
Cuisine Baking, Cookies
Prep Time 15 minutes
Passive Time 30 minutes (fridge)
Servings
cookies
Ingredients
Cuisine Baking, Cookies
Prep Time 15 minutes
Passive Time 30 minutes (fridge)
Servings
cookies
Ingredients
Instructions
  1. In a medium-size bowl, mix together dry ingredients until well combined.
  2. One by one, add in wet ingredients with dry and mix until your dough is formed. The dough may seem crumbly at first, but continue to knead dough together until it forms a ball. It helps if you use your hands. If dough is still too crumbly add in a little more oil until it holds together on its own.
  3. Create a ball with your dough and cover with plastic wrap. Place ball in refrigerator for 30 minutes at least or until you are ready to roll (I chilled mine in overnight).
  4. Once your dough has chilled and you are ready to roll and cut out cookies, remove it from fridge and preheat oven to 350ยบF. Line a baking sheet with parchment paper. Set aside.
  5. Sprinkle coconut flour onto a hard, cool surface. Then, use a rolling pin to roll out dough so that it's around ยผ of an inch thick. If it's sticking, sprinkle on some more coconut flour.
  6. Use small/medium cookie cutters to create sugar cookie cut outs. Place on parchment paper. Don't worry about spacing too much, the cookies will not expand that much.
  7. Bake for 8-10 minutes or until cookies begin to brown (mine were perfect at 8). Let cool for at least 30 minutes before frosting.
Strawberry Coconut Frosting
  1. Open can of full fat coconut milk (make sure can has been chilled overnight in fridge to harden otherwise it will not whip).
  2. Without shaking or tipping the can, gently remove the top thick, solid portion of the coconut milk, known as the cream and place it in your blender (I used a vitamix). Save the clear liquid in the bottom of the can in the fridge and use it in smoothies or other baking in place of milk or water.
  3. Blend the thick coconut cream with 6 fresh whole strawberries (without the green stem) until smooth and creamy. You can add in a tablespoon or two of maple syrup if your strawberries are not sweet enough.
  4. Slather over cooled cookies. Cover and refrigerate leftovers!
Recipe Notes

* I used 1/2 tablespoon of Freeze-Dried Goji Berry Powder not only for all of its nutritional benefits but also to give my icing added pink colour. Find out more about this superfood here!

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