Description
Soft and buttery strawberry chocolate dipped cookies made with freeze-dried strawberries, chopped dark chocolate, and finished with a rich dark chocolate coating for that classic chocolate-strawberry flavor in every bite.
Ingredients
Scale
Cookie dough
- ½ cup unsalted butter, softened
- â…” cup coconut sugar, packed
- 3 tbsp pure maple syrup
- 1 large egg yolk, room temperature
- 1½ tsp vanilla extract
- 1¾ cups all-purpose flour, spooned and leveled (can sub 1:1 gluten-free flour blend)
- ½ tsp baking soda
- ¾ tsp fine sea salt
- ¾ cup chopped dark chocolate bar (e.g., Hu Kitchen)
- ¾ cup freeze-dried strawberries, lightly chopped (not powder)
Chocolate dip
- 6–8 oz dark chocolate, refined-sugar-free
- 1 tsp coconut oil (optional, for smoother dipping)
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, using a stand mixer or hand mixer, mix softened butter and coconut sugar until smooth.
- Mix in maple syrup, egg yolk, and vanilla.
- In a separate bowl, whisk flour, baking soda, and salt.
- Add dry ingredients to wet mix and combine.
- Fold in chopped chocolate and strawberries.
- Scoop portions of dough onto baking sheet.
- Press down slightly and add more toppings.
- Bake for 10-12 minutes.
- Let cool, then coat cookies with melted chocolate.
- Chill cookies in the fridge for 15-20 minutes to set chocolate.
Notes
- Spoon and level your flour for accurate measurement.
- Choose a refined-sugar-free dark chocolate you enjoy for dipping.
- For cleaner edges, spread chocolate on the bottom of the cookie.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 10g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg