Ingredients
Cookies:
1 ½ cups gluten-free all-purpose flour (with xanthan gum)
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
¼ cup Greek yogurt (or sour cream)
1 cup fresh strawberries, finely chopped
1 tablespoon gluten-free flour (to toss strawberries)
Optional Glaze:
½ cup powdered sugar
1 tablespoon milk or lemon juice
¼ teaspoon vanilla extract
Instructions
Prep Strawberries:
Wash and finely chop the strawberries. Toss with 1 tablespoon gluten-free flour to coat. Set aside.Mix Dry Ingredients:
In a medium bowl, whisk gluten-free flour, baking powder, baking soda, and salt.Cream Butter & Sugar:
In a large bowl, beat butter and sugar together until light and fluffy (about 2 minutes). Add the egg and vanilla extract; mix until smooth.Combine Wet & Dry Ingredients:
Gradually add dry ingredients, alternating with Greek yogurt, until you have a thick, soft dough. Gently fold in the floured strawberries.Bake:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Drop spoonfuls of dough onto the sheet and bake for 12–14 minutes, or until edges turn golden.
Cool & Glaze:
Let cookies cool for 5 minutes on the tray, then move to a rack. Drizzle with glaze if desired and serve.
Notes
You can substitute coconut yogurt for a dairy-free option.
For extra strawberry flavor, fold in a few freeze-dried strawberry pieces.
Cookies stay fresh for 3 days in an airtight container or up to 2 months frozen.
Drizzle glaze only after cookies have fully cooled to prevent melting.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American / Mediterranean Fusion
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 8g
- Sodium: 65 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2g
- Cholesterol: 25 mg