Just over a week ago, on the same day I needed to start packing up my entire kitchen to move, a humongous cookie craving hit mid-afternoon. I felt like the Cookie Monster… “Me want cookie—NOW!!” (Just a little less blue and furry!)
I seriously debated about walking down the street to the grocery store, but most of their bakery’s cookies taste stale by mid-morning. As a soft-and-chewy-cookie type of girl, those weren’t worth my time!
He suggested running over to Trader Joe’s since we both love their gingersnaps and soft-baked snickerdoodles, but… My picky side kicked in. Nothing spiced… Something fruity… Super soft and tender…
With one mixing bowl and a baking sheet still left to stick in cardboard boxes, I procrastinated on finishing packing and decided to bake my own. After spotting a bag of strawberries in the freezer (gosh you guys… I hoard frozen fruit as much as dark chocolate!), I added the rest to my cookie dough to create…
Healthy Strawberry Maple Cookies! Perfectly sweet and pure comfort food, they taste like the freshness of summer intertwined with coziness of fall. With no refined flour or sugar, they’re entirely clean-eating (plus low fat and low calorie too!), so they’re a sweet treat you can feel good indulging in!
Still on a gluten-free kick after baking this cake, these brownies, and these banana bars, I experimented with my first batch of GF cookies in almost two years. (This was my first and only GF cookie recipe… Goodness, my photography has come a long way since then!) I created my own blend of millet, brown rice, tapioca, and coconut flours, but feel free to substitute your favorite mix instead. And as always, whole wheat flour works perfectly fine too.
I’ve started using coconut oil in most of my clean eating cookies because I have a big jar in my pantry. However, after polling Facebook earlier this week, I realized most of you actually prefer butter for baking! They both work equally well, but if you do go the coconut oil route, I promise you can’t taste any coconut—just purely sweet maple syrup!
Because of the extra liquid from the maple syrup, the cookie dough is initially very tacky, so you must chill it. Chilling is mandatory! If you baked the cookies immediately after mixing up the dough, they’d spread into one massive cookie blob on the baking sheet.
Even with chilling, they’ll still spread, so if you only refrigerate the dough for 30 minutes, make sure to drop them into rounded scoops as tall as they are wide… Basically as spherical as you can make them! This reduces the chance of forming a cookie blob and ensures they end up somewhat thick, not completely paper thin, so you can actually sink your teeth into these!
Dry, overdone, or burnt cookies are practically a crime in my house, so I always slightly underbake my cookies and let them cool longer on the warm baking sheet. This allows the centers to continue cooking through without the outsides turning crisp and crunchy. They’ll stay soft for an entire week, and these ones actually developed that soft sugary thin coat on top like banana bread after it’s sat for a day.
With their sweet berries and extra soft texture, these healthier Strawberry Maple Cookies are a chewy cookie lover’s bliss! It was practically impossible to keep my hands out of the cookie jar… I ate 5 in a single day! I’d like to chalk it up to moving stress, but…
I’m probably just a Cookie Monster at heart. 😉
And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your healthy strawberry maple cookies!
Healthy Strawberry Maple Cookies
- 1 ¼ cup (150g) whole wheat flour or gluten free* flour (measured like this)
- ¾ tsp baking powder
- ⅛ tsp salt
- 2 tbsp (28g) coconut oil or unsalted butter, melted
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ½ cup (120mL) pure maple syrup
- ½ cup (80g) diced strawberries (fresh or frozen & thawed slightly)
- In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup. Add in the flour mixture, stirring just until incorporated. Gently fold in the strawberries. Chill the dough for at least 30 minutes. (If chilling longer, cover the top of the bowl with foil.)
- Preheat the oven to 325°F, and line a baking sheet with parchment paper or a Silpat.
- Drop the cookie dough onto the prepared baking sheet in rounded scoops. (If the dough was only chilled for 30 minutes, make sure they’re as tall as they are wide to prevent excessive spreading.) Bake at 325°F for 13-16 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack. (If the cookies threaten to break when you try moving them, let them cool completely on the baking sheet instead.)
View Nutrition Information + Weight Watchers Points
I just made these today while my mom was at work. They had just cooled when she got home. My sisters mom and I tried them and we love the taste. It was a great recipe because my little sister can’t eat gluten. They spread all together on the sheet so they were more like bars, but delicious all the same.
I’m so glad everyone enjoyed these cookies, Avery! That means a lot to me — thank you for taking the time to let me know! 🙂 If you’d like the cookies to be more like cookies, rather than one giant cookie or cookie bars, then chill them for longer (ie 1-2 hours) and also make sure your mounds of cookie dough are taller than they are wide, like I mentioned in the Instructions (I know that can be easy to miss! 😉 ). I typically push up the sides of each mound of cookie dough with a little spatula just before popping the tray in the oven, just to make sure they’re as tall as possible — and therefore won’t spread as much! You can also pat the strawberry dry with paper towels right before folding them into the batter, which will soak up a little moisture and also help reduce spreading. Does all of that make sense?
Yes that does make sense thank you for sharing. I’m sure I’ll make again.
It’s my pleasure, Avery! I’m always happy to help! 🙂
Is there a substitute you can use for the coconut a while oil ?
Unsalted butter or stick-style vegan butter are the two best alternatives! They’ll both yield the same cookie texture. 🙂 I’d love to hear what you think of these cookies if you try making them, Sandy!
Hi Amy, just love ur recipes here in the UK, and wondered if u could help with my question.
I notice you add yoghurt to a lot of your recipes, as I’m dairy free i wondered if a could substitute Alpro dairy free style yoghurt to recipes instead.
Thank you for your help.
I really appreciate your interest in my recipes, Rachel! In general, if the Greek yogurt is an ingredient in a batter or dough (like cake batter, brownie batter, muffin batter, scone dough, etc!), then dairy free yogurt should work as a substitute.
However, dairy free yogurt doesn’t always work as well as a substitute in my frosting recipes that call for Greek yogurt, so that would be the main time I’d hesitate to use it.
I’m excited to hear which recipe of mine you pick to try making next! 🙂
I made these cookies today & I have to say thank you for sharing the recipe!! They were so delicious 👍.
Stacey @ Amy's Healthy Baking says...
I’m so glad you enjoyed these cookies, Cindy! Thanks for taking the time to let us know and rate the recipe. It really means a lot! 🙂