Equipment
- hand mixer, oven
Ingredients
- ½ cup dairy-free butter, softened
- 1 cup coconut sugar
- 2 tbsp maple syrup
- 1 tbsp vanilla extract
- ¼ cup plain unsweetened soy milk
- 1¼ cup gluten free 1:1 all purpose flour
- ½ cup raw unsweetened cacao powder
- ½ tsp sea salt
- 1 tsp baking soda
- ¾ cup dairy free dark chocolate chips
- 1 cup freeze-dried strawberry pieces
Toppings
- ½ cup dairy-free white chocolate
- ¼ cup freeze dried strawberry pieces
Method
- Preheat oven to 350d and line a large metal baking sheet with parchment paper.
- Add the butter, sugar, maple syrup, vanilla, and soy milk to a bowl and use a hand mixer to mix on high for 60 seconds until light and creamy.
- Next, add in the flour, cacao, sea salt and baking soda and mix just until combined.
- Gently fold in the chocolate chips and strawberry pieces.
- Use a 1.5 tbsp scoop to scoop out cookie dough balls on to the baking sheet. Bake for 7-8 minutes - do not over bake! They will look very soft but they will firm up as they cool. Remove from the oven and let cool for 5 minutes on the baking sheet before transferring to a cooling rack. Let cool completely.
- Place white chocolate in a microwave-safe dish. Microwave at 50% power in 30 second increments until melted.
- Use a spoon to drizzle or transfer to a squeeze bottle and top each cookie with white chocolate. Immediately sprinkle with strawberry pieces. Let white chocolate harden completely before storing.
Nutrition
Serving 1cookieCalories 121kcalCarbohydrates 19gProtein 1gFat 5gSaturated Fat 2gPolyunsaturated Fat 1gMonounsaturated Fat 1gTrans Fat 0.4gCholesterol 1mgSodium 94mgPotassium 140mgFiber 2gSugar 13gVitamin A 4IUVitamin C 100mgCalcium 19mgIron 2mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
