Strawberry cookies with coconut, almond flour and tapioca

Votes: 1

This recipe makes a healthier version of the classic shortbread cookie, and no one will ever guess it's anything other than the classic! Protein-rich almond flour gives the cookies a moist, buttery texture, while coconut flour adds fiber and a unique flavor. The heavy cream or milk typically used in these cookies is replaced with Greek yogurt, which adds a pleasant buttermilk flavor.

Time: 1 hour 10 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 278, total fat 18 G., saturated fats G., proteins 6 G., carbohydrates 27 G., fiber G., cholesterol mg, sodium mg, sugar G.

Shortbread cookies with fresh strawberries.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cookie

1 tsp vanilla extract
3 cups washed and halved strawberries
1 tbsp lemon juice
2 tablespoons unsweetened coconut flakes for topping
3 tbsp. l. coconut sugar
Whipped coconut cream, for garnish
0.75 cups gluten-free flour mix, recipe below, plus extra for rolling
0.33 cup almond flour
2 tbsp coconut flour
2 tsp baking powder
0.5 tsp salt
0.25 tsp baking soda
80 g butter, cut into small pieces and frozen
170 g Greek yogurt

Gluten-free flour mix

1.5 tbsp. (190 gr.) tapioca flour
3 cups (435 g) white rice flour
0.75 cups (120g) potato starch
1 tbsp (8 g) xanthan gum
1.5 tsp. (5 gr.) salt
Mix the ingredients in a large bowl.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shortcrust pastry, almond flour, coconut flour, rice flour, cream, yogurt, vanilla extract, lemon juice, strawberry, coconut flakes, starch

Cooking the dish according to the recipe:

Place strawberries in a medium bowl, drizzle with lemon juice and sprinkle with 1 teaspoon sugar; toss gently and let sit for about 30 minutes.
Preheat the oven to 200°C. In a food processor, combine the gluten-free flour mixture, almond flour, coconut flour, baking powder, salt, baking soda, and the remaining 2 tablespoons of coconut sugar. Add the butter and process until coarse crumbs form. Add the yogurt and vanilla, and pulse to combine.

On parchment paper dusted with flour mixture, roll out the dough to a thickness of about 2 cm and cut into 6 equal circles. Brush the tops with water and sprinkle with coconut flakes.
Transfer to a parchment-lined baking sheet and bake until golden brown, about 12 minutes. Let cool on the baking sheet. Before serving, cut each cookie in half and fill with strawberries and juices and whipped coconut cream.

Author of the recipe - Silvana Nardone is the author of gluten-free recipe books.

Categories:

recipe / Calorie content of prepared meals / Vegetarian dishes / Desserts / Cookie / / American cuisine

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