Raw Soft Strawberry Cookies

Most people are usually either crunchy cookie people, or soft cookie people.  I lean more towards the soft camp.  I prefer thick oatmeal type cookies to thin crunchy cookies any day.  That said, I am actually a cookie dough person above all...which is ok since I make vegan cookies and there is no risk of salmonella.  These soft strawberry cookies I made this week are right up my alley. I was in the mood for berries, and soft cookies, so I created a new recipe!  I haven't seen many strawberry cookies except the ones with jam, so I thought it was something that needed to be made.
The dough was soft, the aroma of strawberry through and through.  I partially dried some to intensify the flavor and included them in the vanilla laced dough, as well as mixing in fresh ones before dehydrating.  They smelled amazing, like strawberry shortcake. In fact, if strawberry shortcake tasted like a cookie, this would be it.  I thought they needed a little glaze to make them pretty, and it just added to the deliciousness.   I am so happy strawberries are coming into season again!

Raw Soft Strawberry Cookies
Makes 12

2 1/2 cups fresh organic strawberries, sliced

3 cups finely shredded dried coconut

2 cup ground flaxseed

3/4 cup soft medjool dates, pitted (if not soft, soak them for 30 minutes in filtered water and drain well)
1/2 cup lucuma powder
2 Tbsp raw coconut nectar or maple syrup
1 Tbsp lemon juice

1/4 cup chopped raw red beet

1/4 tsp sea salt

2 tsp pure vanilla extract
1/2 cup coursely chopped fresh organic strawberries
3 Tbsp raw coconut butter, warmed to liquid
1 tsp pure vanilla extract
2 tsp raw coconut nectar, or your choice of liquid raw sweetener
A pinch sea salt
a little beet powder or juice (optional to color)
Filtered water as needed

Spread out the strawberries on a lined dehydrator tray and dry them at 115F for 4 hours until still soft, but not so juicy (this concentrates the flavor).  Set aside.
To make the dough, combine coconut, and flaxseed and buckwheat flour in the food processor and process until well blended and the consistency of flour.  Add the dates, lucuma, nectar, lemon juice, beets, dried berries, sea salt, and vanilla extract and process until smooth and dough like (it will be thick and a little sticky). Stir in chopped berries, and shape into 12 balls. Place on a lined dehydrator tray, and flatten slightly (it helps to oil your hands with coconut oil so the dough doesn't stick so bad).  Dry for about 12-14 hours until still soft, but not too squishy in the middle.
To make the glaze, whisk together all ingredients, adding a little more water at a time (like 1 Tbsp) until it reaches glaze consistency.  It will be clumpy at first, but it will smooth out.  Drizzle over the cookies (I put it in a ziplock bag, and cut the corner off and squeezed it out). Allow the glaze to set before serving (you can speed up the process by placing them in the fridge).  Store cookies in the fridge.


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