These keto strawberry chocolate chip cookies are soft, chewy and take less than 20 minutes to make! Made with coconut flour and almond flour, they are completely eggless and loaded with fresh strawberries! Paleo, Vegan, Gluten Free and Low Carb.
Strawberry Chocolate Chip Cookies
It’s no secret that adding fresh strawberries to all things and everything has become quite a theme here. We’ve had flourless strawberry cookies, strawberry oatmeal bars, and strawberry cheesecake overnight oats.
It’s time for the classic chocolate chip cookie to get some strawberry action!
These fresh strawberry cookies are not only ridiculously easy to make, but they are also secretly healthy too. They use a combination of coconut flour and almond flour to yield the best soft and chewy texture. They are also completely eggless, thanks to the unsweetened applesauce.
Taste wise, adding strawberries was a VERY good idea. You not only get some extra sweetness from the strawberries but a slight tartness, which pairs beautifully with the sweet cookie base and chocolate chips.
Besides, the strawberry and chocolate combination is pretty darn delicious!
Not only are these soft and chewy chocolate chip strawberry cookies completely paleo, vegan and gluten-free, they are also keto and low carb.
Are strawberries keto?
It’s often assumed that fruit is off limits on the keto diet, but it actually depends on what fruit you choose to eat.
Strawberries, along with other berries (like blueberries, raspberries, and blackberries) are all suitable on a ketogenic diet. They are the lowest carb fruits, and also have a high fiber content.
Granted, like any foods with trace carbs, it’s best to control the amount you consume each day. Several small servings of berries on a keto diet will still net a small carb count!
How to make keto strawberry cookies
Step 1- Prepare the oven and cookie sheet
Preheat the oven to 180C/350F. Line a baking tray with parchment paper or prepare a Silpat cookie sheet (a non-stick reusable sheet specifically for baking cookies).
Step 2- Mix your dry and wet ingredients separately
In a large mixing bowl, combine your dry ingredients and mix very well. In a seperate mixing bowl, combine your wet ingredients and mix well.
Step 3- Combine ingredients
Combine your dry ingredients into the wet ingredients and mix until just combined. Fold through your chocolate chips.
Step 4- Form balls of dough, add strawberries, and BAKE!
Using your hands, roll 12 small balls of dough and place on the baking tray/cookie sheet. Press each ball into a cookie shape (these cookies won’t spread much!) and top with strawberries.
Bake for 12-15 minutes, or until slightly golden brown on the edges. Do not overbake.
Allow cookies to cool on the tray for 10 minutes, before carefully transferring to a wire rack to cool completely.
Storing Keto Strawberry Cookies
Fresh strawberry cookies will keep well at room temperature, in a sealed container or covered in plastic wrap, provided they are eaten within 2 days. Any longer and the strawberries will start to spoil.
Cookies are best stored in the fridge, as they will keep longer and maintain their freshness. Cookies stored in the fridge will keep for at least 1 week.
Strawberry cookies are freezer friendly and can be stored in the freezer for up to 2 months. Ensure cookies are wrapped in parchment paper and kept in a sealed container or ziplock bag.
Fresh or Frozen Strawberries
If possible, avoid using frozen strawberries. Even when thawed to room temperature, they didn’t possess the same texture and often made cookies soggy and fall apart.
Using fresh strawberries not only provide extra sweetness but will help the cookies keep for a longer period of time. They also will maintain the desired soft and chewy texture.
Tips and Tricks for the BEST Keto Strawberry Cookies
DO NOT overbake the cookies! They may appear under-done, but remember, cookies will continue to cook while cooling. If you do overbake, you’ll be left with cookies that easily become crumbly and more dense in texture.
The cookies will not spread much when baking, so press into a solid cookie shape before baking.
I used keto chocolate chips, but if you don’t follow a ketogenic diet, any chocolate chips of choice will work. These sugar free chocolate chips will work too, but only use them if you can tolerate sucralose.
Using keto maple syrup ensures these cookies are low carb and keto approved. Do not use a sugar free pancake syrup or similar, as the cookies won’t hold up. If you aren’t strictly keto, you can use maple syrup or agave nectar.
More healthy cookie recipes
- Coconut Flour Chocolate Chip Cookies
- Zucchini Chocolate Chip Cookies
- Flourless Sugar Free Cookies
- Best healthy Chocolate Chip Cookies
Keto Strawberry Cookies (Paleo, Vegan)
- 1 1/2 cups blanched almond flour
- 3 tablespoon coconut flour
- 1 teaspoon baking powder
- 1/4 cup coconut oil melted
- 1/4 cup keto maple syrup can sub for maple syrup or agave nectar
- 2 tablespoon unsweetened applesauce * See notes
- 1/2 teaspoon vanilla extract
- 1/2 cup keto chocolate chips
- 1/4 cup fresh strawberries chopped
- Preheat the oven to 180C/350F. Line a baking sheet with parchment paper or prepare a Silpat cookie sheet.
- In a large mixing bowl, combine your dry ingredients and mix well. In a seperate small bowl, add your wet ingredients and mix until combined.
- Combine your wet and dry ingredients and mix until just combined. If the batter is crumbly, add extra applesauce (or a small amount of milk). Fold through your chocolate chips.
- Using your hands, form 12 small balls of dough and place on the cookie sheet. Press into a cookie shape and top with strawberries. Bake for 12-15 minutes, or until just golden brown.
- Allow cookies to cool on the tray for 10 minutes, before carefully transferring to a wire rack until completely cool.