Healthy Strawberry Maple Cookies
These soft and chewy cookies always disappear in less than a day! With their sweet berries and light maple background, they’re the perfect combination of summer and fall. Store any leftovers in an airtight container on the counter for up to a week—if they last that long!
Ingredients
- 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)
Instructions
- 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.)
Notes
FLOUR ALTERNATIVES: White whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the whole wheat flour. Oat flour may also be substituted, but be very careful when measuring it because it tends to be more absorbent.
SWEETENER ALTERNATIVES: Honey or agave may be substituted for the pure maple syrup. Do not substitute sugar free maple syrup; it changes the texture of the cookies and makes them bready.
STRAWBERRIES NOTE: If using frozen and slightly thawed strawberries, chill the cookie dough for at least 1 hour to compensate for the added moisture from thawing, and make sure the mounds of cookie dough are as tall as they are wide to prevent excessive spreading.
GLUTEN FREE OPTION: For the gluten-free flour, I used as follows: ½ cup + 2 tablespoons millet flour (75g), ¼ cup (30g) brown rice flour, ¼ cup (30g) tapioca flour, 2 teaspoons (5g) coconut flour, and ½ teaspoon xanthan gum. Many store-bought gluten free flour blends (I like this one from Bob's Red Mill) should also work, if measured like this. Certified gluten free oat flour should work as well, but be very careful when measuring it because it tends to be more absorbent.
DAIRY FREE OPTION: Use the coconut oil option, or substitute stick-style vegan butter (I like Earth Balance).
{gluten free, dairy free, clean eating, low fat}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.