These gluten free strawberry chocolate chip cookies are deliciously chewy-fudgy, with crisp caramelised edges and they taste incredible. The freeze dried strawberries add an intense, vibrant strawberry flavour without adding too much moisture, like fresh strawberries might do. The cookies are also incredibly easy to make, no stand or hand mixer needed.
These strawberry chocolate chip cookies have been on my to-do list for a while now… and let me tell you, now that I’ve made and tasted them, I rather wish I’d made them earlier. Because they’re just ridiculously good.
We all know that strawberries and chocolate are a match made in flavour heaven – but when you take this wonderful flavour combination and stuff it into fudgy-chewy cookie form… magic happens.
With every bite, you get the buttery, caramel notes of the base cookie dough (largely thanks to the butter and the light brown sugar), the rich bittersweetness of dark chocolate and bursts of fresh, slightly tart strawberries.
These just might be some of the best chocolate chip cookies I’ve ever made.
Here’s why you’ll love these strawberry chocolate chip cookies
- The perfect texture. When they’re still warm from the oven, they’re luxuriously gooey in the centre with puddles of luscious melted chocolate and crisp, caramelised edges. As they cool, they get more fudgy and after a few days they’ll reach their peak chewiness. Of course, they’re absolutely delicious at every stage.
- The AMAZING flavour. We’re essentially taking chocolate chip cookies, which are already amazing in their own right, and adding strawberries into the mix. You know it’s gonna be good. Every time you take a bite and get a large piece of strawberry, it’s like your taste buds do a little happy dance.
- They’re gluten free. Not that you could possibly tell – honestly, these cookies are a hit with *everyone*.
- And they’re super easy to make. This is basically a one-bowl recipe and you don’t need to use a stand or a hand mixer – just a bowl, a whisk, and a wooden spoon or a rubber spatula, and you’re good to go.
Before we get to the bits and bobs of making these amazing cookies – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!
Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.
The importance of using freeze dried strawberries
Freeze dried fruit in general is a great way of adding lots of concentrated, intense flavour to bakes without also adding lots of moisture. Fresh strawberries in particular tend to add a lot of extra moisture into bakes, which can dilute the flavour and also change the texture of a recipe.
For example, with these strawberry chocolate chip cookies, you want to achieve an intense, vibrant strawberry flavour, but still keep that wonderful chewy-fudgy texture. Any extra moisture from fresh strawberries would interfere with that.
That’s where freeze dried strawberries come in. They really pack a powerful flavour punch – but without adding any moisture. And the resulting cookies are deliciously fudgy with crisp, caramelised edges and the most amazing flavour.
Chilling the cookie dough
After you’ve combined all the cookie dough ingredients, you’ll notice that the cookie dough is VERY soft and slightly sticky. That’s exactly as it should be!
The next step is to chill the cookie dough in the fridge for at least 1 hour. This gives the flour in the cookie dough time to hydrate (absorb some of the moisture) and the butter time to cool down and firm up.
If you baked the cookies straight away without chilling, you’d end up with very thin, crisp cookies that spread out too much in the oven. Chilling ensures that you get more substantial cookies that spread in a controlled manner and give the perfect result in terms of texture, appearance and flavour.
Once chilled and firmed up, you can portion out the cookie dough using a cookie/ice cream scoop and bake the cookies.
The size of the cookies & baking time
I tested this recipe with two cookie sizes: smaller cookies made with a “2 tablespoon” cookie/ice cream scoop and larger ones made with a “3 tablespoon” scoop. I ended up liking the larger ones a bit better (though it was a very close call) – so, the recipe below gives instructions for making the larger cookie version.
However, you can easily use the smaller “2 tablespoon” scoop instead, either option works great.
The recipe below makes 10 larger “3 tablespoon” cookies that need about 12-14 minutes in the oven or 15 smaller “2 tablespoon” cookies that need about 11-13 minutes in the oven. As you can see, the baking times for the two versions are very similar – you basically want to take the cookies out of the oven when the edges are golden brown but the centres still look a bit undercooked. This will ensure a perfectly fudgy-gooey centre (that will become chewier as the cookies cool and then sit at room temperature for a few days).
If you like your cookies on the crisp side, you can prolong the baking time by a few minutes and take them out of the oven when their centres are fully baked through. They will still soften a bit and get chewier after a few days of being kept in a closed container at room temperature (as they take on some of the ambient moisture) but they will definitely be crisper if you bake them for longer.
How do you get perfectly round cookies?
To get perfectly round cookies, use a round cookie cutter, slightly larger than the diameter of the cookies and, while the cookies are still hot immediately out of the oven, use it to gently nudge the sides of the cookies towards the centre, until you get a perfectly round shape.
Note: don’t cut the cookies – just scoot or nudge them into shape!!
It’s really an incredibly easy step and you can skip it if you don’t care about the exact shape of your cookies (after all, they will be delicious either way) but it does make them look even prettier.
This method can be used with any cookies that are fairly soft and malleable when they come out of the oven. I’ve used it with my Ultimate Gluten Free Chocolate Chip Cookies, Black Forest Flourless Brownie Cookies, Vegan Brownie Cookies, Tahini Chocolate Chip Cookies, Double Chocolate Chip Cookies and many others! And it works perfectly every time.
Can you freeze the cookie dough?
Yes!! I actually like to keep frozen cookie dough balls in the freezer so I can bake up a batch of cookies (of even just a single cookie) whenever the mood strikes.
Freeze the scooped-out cookie dough in an airtight container or ziplock bag, this prevents the dough from drying out in the freezer. You can keep them frozen for about 1-2 months. Bake them directly from frozen as per the recipe below, just adding 2-3 minutes to the total baking time to compensate.
Note that the longer the cookies are in the freezer, the less they will spread during baking.
How long do gluten free strawberry chocolate chip cookies last?
The cookies keep well in a closed container in a cool, dry place for about 1 week. They’re actually at their best a few days after they’ve been baked, after the flavours have had time to mingle and meld, and the moisture within the cookies has re-distributed to make them even chewier.
And there you have it: everything you need to know about these truly fabulous strawberry chocolate chip cookies. Honestly, I might be a teeny tiny bit in love with them – and once you’ve made and tasted them, you will be too.
More amazing gluten free cookies
If you’re looking for more incredible gluten free cookie recipes, you’re definitely in the right place!
- The Ultimate Gluten Free Chocolate Chip Cookies
- Gluten Free Caramel “Twix” Cookies
- Black Forest Flourless Brownie Cookies
- Boston Cream Pie Cookies (Two Ways)
- Gluten Free Lemon Crinkle Cookies
- Gluten Free Peanut Butter Blossom Cookies
- Soft & Chewy Gluten Free Oatmeal Cookies
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Strawberry Chocolate Chip Cookies (Gluten Free)
- 113 g (1 stick) unsalted butter, melted and cooled until lukewarm
- 120 g (½ cup + 1½ tbsp) light brown soft sugar
- 70 g (¼ cup + 1½ tbsp) caster/superfine or granulated sugar
- 1 US large/UK medium egg, room temperature
- ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
- 200 g (1⅔ cups) plain gluten free flour blend (I used Doves Farm Freee plain gluten free flour that doesn't have any xanthan gum added. You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a digital food scale for best results.)
- ½ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 75 g (2⅔ oz) dark chocolate (60-70% cocoa solids), roughly chopped, plus extra for adding on top of the cookies just before baking
- 30 g (~1 cup) freeze dried strawberry slices, mix of whole pieces and roughly chopped smaller pieces
Making the cookie dough:
- In a large bowl, using a large balloon whisk, mix together the melted butter, caster/superfine or granulated sugar and light brown sugar until well combined. You don't need to cream the mixture or incorporate any air into it at this stage.
- Add the egg and vanilla bean paste, and whisk for a few minutes until the mixture has lightened in colour and is slightly fluffy.
- Sift together the gluten free flour blend, xanthan gum, baking powder, baking soda and salt. Add the dry ingredients to the wet and mix well, using either a wooden spoon or a rubber spatula, until you get a smooth and soft cookie dough with no patches of unmixed flour.Tip: The cookie dough will be very soft and slightly sticky at this point – that's perfectly okay and as it should be! It will firm up while it chills in the fridge.
- Add in the chopped chocolate and freeze dried strawberries, and mix well until evenly distributed.
Chilling the cookie dough:
- Cover the bowl that holds the cookie dough with plastic wrap/cling film or a re-usable cover, and chill in the fridge for at least 1 hour until it's firm enough to scoop.You can also chill the cookie dough for a few hours or overnight.
Scooping & baking the cookies:
- Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line two large baking sheets with parchment/baking paper.Tip: You will bake the cookies in several batches, so you can line 2-3 baking sheets if you have them on hand. Otherwise, just re-use the same baking sheet, but make sure to cool it completely before you place the next batch of unbaked cookies onto it.
- Use a "3 tablespoon" ice cream or cookie scoop to portion out individual balls of cookie dough. You should get 10 cookies in total.Tip: To make smaller cookies, use a "2 tablespoon" ice cream or cookie scoop. In this case, you will get a total of 15 cookies.
- Place the cookies on the lined baking sheets, a maximum of 4-5 cookies per baking sheet. Make sure to leave plenty of space between them (about 2 inches/5 cm), as they will spread out quite a lot during baking.Tip: While one baking sheet is in the oven, place the other one in the fridge so that the cookies aren't out at room temperature while they wait to be baked.
- Before they go into the oven, you can add a few extra pieces of chopped chocolate to the top of each cookie dough ball. This will give you those gorgeous puddles of melted chocolate on top of the baked cookies.
- Bake the cookies, one baking sheet at a time, at 350ºF (180ºC) for 12-14 minutes or until they're golden around the edges but the centres still look slightly underbaked.Tip 1: Taking the cookies out of the oven when the centres look underbaked ensures that they'll have a wonderfully fudgy-gooey texture.Tip 2: If you prefer crisper cookies, bake them for a few minutes longer, until their centres are fully baked through.
- Immediately out of the oven, you can correct the shape of the cookies into a more evenly round one. To do this, use a round cookie cutter slightly larger than the cookie diameter to nudge the cookies into shape.
- Allow the cookies to cool on the baking sheet for about 5-10 minutes, then transfer them to a wire rack to cool completely.
- Baked cookies: The gluten free strawberry chocolate chip cookies keep well in a closed container at room temperature for about 1 week. Note that the cookies will get a bit softer and chewier with time.
- Unbaked cookie dough balls: You can store raw, unbaked balls of cookie dough in an airtight container in the fridge for about 1 week, or in the freezer for 1-2 months.Bake the cookie dough balls directly from chilled or frozen, just adding 2-3 minutes to the baking time to compensate. Note that the longer the cookie dough balls are in the fridge or freezer, the less they will spread during baking (so the thicker the results).