Strawberry Maple Cookies

By foodiva

Ingredients

• 15 15 cookies
• 1 Serving Size: 1 cookie
• 1 1/4 1 1/4 1/4 c whole wheat or gluten-free* flour (measured correctly)
• 3/4 3/4 3/4 tsp baking powder
• 1/8 1/8 1/8 tsp salt
• 2 2 2 tbsp coconut oil, melted
• 1 1 1 large egg, room temperature
• 1 1 1 tsp vanilla extract
• 1/2 1/2 1/2 c maple syrup
• 1/2 1/2 1/2 c diced strawberries (fresh or frozen & thawed slightly)

Details

Servings 15
Adapted from amyshealthybaking.com

Preparation

Step 1

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.
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: For the gluten-free flour, I used as follows: ½ cup + 2 tablespoons millet flour (75g), ¼ cup (35g) brown rice flour, ¼ cup (30g) tapioca flour, 2 teaspoons (5g) coconut flour, and ½ teaspoon xanthan gum.

Unsalted butter (melted) may be substituted in place of the coconut oil.