Gluten-free, Vegan, AIP/Paleo Strawberry Cookies

These delightful strawberry cookies are not only gluten-free, vegan, and AIP/paleo, but they also feature the natural goodness of real strawberries without any artificial dyes or flavors. These crispy treats are sweetened to perfection and topped with a luscious vegan vanilla frosting and fresh strawberries.

Ingredients :

For the Strawberry Cookie Dough :

• 1/2 cup + 2 tbsp cassava flour

• 1/4 cup tapioca starch

• 1/4 tsp baking soda

• 1/4 tsp salt

• 1/4 cup melted coconut oil

• 1/4 cup maple syrup

• 1 tsp pure vanilla extract

• 1/4 cup freeze-dried strawberries

For the Vegan Vanilla Icing :

• 1 cup palm shortening

• 1/4 cup tapioca starch

• 1/4 cup maple syrup

• 1 tsp pure vanilla extract

• Pinch of sea salt

• Fresh strawberries, finely chopped (optional, for garnish)

STEPS :

Strawberry Cookies :

     1. Preheat your oven to 350°F (175°C).

     2. In a large bowl, combine the cassava flour, tapioca starch, baking soda, and salt.

     3. Create a well in the center and add the melted coconut oil, maple syrup, and vanilla extract. Mix until thoroughly combined.

     4. Use a spatula to gently fold in the freeze-dried strawberries. After that, combine the dough with your hands.

     5. Place the dough between two sheets of parchment paper and roll it out to a 1/4-inch thick rectangle.

     6. Refrigerate the dough sheet for 5-7 minutes.

     7. Use a cookie cutter of your choice to cut out cookies from the chilled dough (any size you prefer).

     8. Transfer the cookies, along with the parchment paper, to a large baking sheet. Bake on the middle rack of the oven for 11-12 minutes.

     9. Allow the cookies to cool completely on the baking sheet before handling or removing, as they may break apart.

     10. Once the cookies have cooled, you can proceed to ice and decorate them according to your preference.

Topping (Optional Icing and Garnish) :

     1. In a stand mixer or food processor, combine the palm shortening, tapioca starch, maple syrup, vanilla extract, and a pinch of sea salt. Whisk or pulse until well combined.

     2. Use a spoon or ice cream scoop to add a dollop of icing to each cookie, spreading it lightly.

     3. Sprinkle finely chopped fresh strawberries on top of the icing and decorate as desired.