Strawberry Shortcake Cookies

8 steps

Prep:15minCook:40min

2 flax eggs (2 heaping tablespoons ground flaxseeds + 1/2 cup non-dairy milk of choice

Updated at: Tue, 09 Jan 2024 03:46:46 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories230.3 kcal (12%)

Total Fat10.7 g (15%)

Carbs29.9 g (11%)

Sugars14.7 g (16%)

Protein5.8 g (12%)

Sodium76.2 mg (4%)

Fiber5.7 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

14 servings

2flax eggs

1apple

large, cut into chunks and core removed

10Medjool dates pitted

2 teaspoonsvanilla bean powder

ground

2 teaspoonsbaking powder

2 heaping tablespoonscoconut butter

can sub cashew or almond butter

1 cupalmond flour

2 cupsoat flour

1 cupstrawberries

organic, top removed and sliced

Instructions

Step 1

Preheat oven to 350 degrees.

Step 2

Mix ground flaxseeds with non-dairy milk and let set for a minute to create flax "eggs."

Step 3

Cut up apple into chunks. Peel if not organic. Place apple chunks in your food processor. Process thoroughly.

Step 4

Add flax "eggs" to food processor with pitted medjool dates, vanilla bean and baking powder. Process again until the mixture is well combined.

Step 5

If using coconut butter, it may be hardened and need softening. Heat in the microwave for 30 seconds if it is hard. Add softened coconut butter (or nut butter to the food processor. Process with the rest of the mixture.

Step 6

Add almond flour to the mixture. Process well.

Step 7

Lastly add oat flour and process until a nice, evenly mixed batter forms. This shouldn't take more than a few minutes.

Step 8

Wash and slice strawberries. Mix them into the batter to your liking. Mold into cookies and place them on a parchment-lined baking tray. Top with additional strawberry slices if desired. Bake for 40 minutes or until they are nice and golden on top.