Our favorite Strawberry Cookies recipe
Hétvégi #sütés egyszerű, egészséges és minden falat finom! 🤗 Our family loves this recipe & we make these Strawberry Cookies with our baby boy almost every week! ❤️👨👩👦 From Cookie Beacon family, with love!
Here goes the recipe 😋
Ingredients
230g COLD unsalted butter cut into small cubes
150g brown sweetener
100g erythritol
2 large eggs
2 tsp vanilla extract
1,5 tsp xanthan gum
1 tsp baking soda
1/2 tsp salt
71g coconut flour
210g almond flour
250g white or milk keto chocolate
180g frozen raspberries or strawberries
11g desiccated raspberries or strawberries
Instructions
Preheat oven to 210°C. Line 2 baking sheets with parchment paper or silicone liners; set aside.
In the bowl of a stand mixer, cream together the butter and both sugars with the paddle attachment on low speed for 30 seconds. Increase speed to medium and beat for another 30 seconds, then increase to high speed for a last 30 seconds. Mixture should be light and fluffy. Beat in the eggs, one at a time, scraping down the sides of the bowl with a spatula as needed, followed by the vanilla.
Add in the xanthan gum, baking soda, salt, coconut flour and almond flour and mix on low speed until just incorporated. Add in the chocolate and berries (white chocolate & raspberries; or milk chocolate & strawberries) and mix until just combined. Refrigerate the dough for 15 minutes.
Make balls of about 120g.
Bake for aprox 8 minutes, one sheet at a time in the middle rack of the oven. Cookies should look cooked and be dry and have a duller finish on the outside while still looking soft and
underdone on the inside.
Allow cookies to cool completely on the baking sheet, about 30 minutes, before moving to a wire rack or storing.
Enjoy! ❤️❤️❤️
Cookie Beacon #webelieveinhandmade