You will love these soft cookies with fresh strawberries and chocolate! Easy to make in 5 minutes without a mixer in a single bowl.
Make them big so that you take only one as a snack with you.
The best recipe ever!!!
Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml •  tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
Preheat the oven to 180°C/350°F.
Grate/chop/flake the dairy-free chocolate couverture if you don’t found ready in flakes.
Wash the strawberries and cut them into small pieces, sprinkle them with icing sugar and set them aside.
In a bowl, half-melt the plant-based butter (do not let it burn) and add the sugar, vanilla and whisk them a lot, so all butter will melt.
Add the mix of the strawberries with the icing sugar and the liquids that they may have. Continue to whisk slowly.
Add the plant-based milk and continue to whisk. I used a hazelnut chocolate milk.
Sift slowly into the bowl with the mixture, flour, baking soda, baking powder and mix until our ingredients are combined.
Finally, add the grated dairy-free chocolate couverture and mix with a spatula.
Spread a sheet of greaseproof paper on a baking tray. With the help of two spoons, we form 15-16 balls from the dough and place them not to close on the baking tray, pressing them lightly on top to give a relative shape to the soft cookies
Don't worry if their shape isn't perfect, they will take the shape as they baking.
Bake at 180°C/350°F for about 30 minutes . But if you make the soft cookies smaller, you will also reduce the baking time.
Leave the soft cookies in the oven for another 5 minutes with the door open and then put them on a rack to cool down well before eating them.
Ingredients
Directions
Preheat the oven to 180°C/350°F.
Grate/chop/flake the dairy-free chocolate couverture if you don’t found ready in flakes.
Wash the strawberries and cut them into small pieces, sprinkle them with icing sugar and set them aside.
In a bowl, half-melt the plant-based butter (do not let it burn) and add the sugar, vanilla and whisk them a lot, so all butter will melt.
Add the mix of the strawberries with the icing sugar and the liquids that they may have. Continue to whisk slowly.
Add the plant-based milk and continue to whisk. I used a hazelnut chocolate milk.
Sift slowly into the bowl with the mixture, flour, baking soda, baking powder and mix until our ingredients are combined.
Finally, add the grated dairy-free chocolate couverture and mix with a spatula.
Spread a sheet of greaseproof paper on a baking tray. With the help of two spoons, we form 15-16 balls from the dough and place them not to close on the baking tray, pressing them lightly on top to give a relative shape to the soft cookies
Don't worry if their shape isn't perfect, they will take the shape as they baking.
Bake at 180°C/350°F for about 30 minutes . But if you make the soft cookies smaller, you will also reduce the baking time.
Leave the soft cookies in the oven for another 5 minutes with the door open and then put them on a rack to cool down well before eating them.
- I have baked also these cookies with strawberry jam, it worked but need it more milk. About 2-3 tbsp. The cookies were just ok, nothing can compare the fresh strawberries.
- Let the cookies to cool down before you try to eat them. Fresh fruits usually take more time to cool down because of moist they have.
- Every oven heats different. My new oven is slower than the old one. The time I’m giving in every recipe is approximately. Watch them as they baking and adapt the time.
Good Luck and Bon Appétit!!!
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