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Strawberry Shortcake Cookies

These cookies taste just like little strawberry shortcakes! They are light, moist & bursting with the flavors of summer!
Prep Time 5 mins
Cook Time 12 mins
Course Dessert

Equipment

  • mixing bowl
  • measuring spoons
  • baking sheet
  • parchment paper

Ingredients
  

  • 1.5 cups strawberries sliced honestly, any berries are delicious
  • 1 tsp lemon juice
  • 2 cups almond flour or gluten-free flour or plain baking flour
  • 2 tsp baking powder
  • 1/2 tsp pink Himalayan salt
  • 6 tbsp cold ghee coconut oil, or butter works too
  • 3 tbsp sweetener of choice monkfruit, honey, can sugar, maple syrup, etc
  • 2 medium eggs

Instructions
 

  • Preheat oven to 350 and line a baking sheet with parchment paper or a nonstick liner
  • Wash & slice strawberries, toss in lemon juice as set aside
  • In a bowl, whisk together all the dry ingredients and then add in the cold ghee in small chunks to form small dough crumbs
  • In a small bowl, whisk eggs and sweetener and then add into the dry mixture along with the strawberries to form a sticky dough.
  • You will want to get your hands a little wet before rolling or the dough sticks to your hands. With wet hands roll 12-14 small balls of dough and set onto the lined baking sheet. Press slightly down to about 1/4" thickness and set 2" apart on the pan. Bake for 10-12 minutes until top is slightly brown
  • Remove from the oven and let cool on a rack

Notes

These cookies keep great frozen in a sealed bag/container for 2-3 months or sealed in the fridge for 10-14 days.