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Recipe: Strawberry Shortcake Medallions Coconut Flour Cookies Dairy Free

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Strawberry Shortcake Medallion Coconut Cookies

My husband brought home strawberries — they are on sale at our local grocery store.  Usually when vegetables and fruits are on sale, they are in season and we rarely buy fruit unless it’s on sale because it is so expensive, and we don’t eat a lot of fruit.

You probably know that unfortunately strawberries are on the Dirty Dozen list of fruits and vegetables which are high in pesticides, so you may want to buy organic strawberries in making this recipe.

This from The Daily Green:

Strawberries are always on the list of dirty dozen foods, in part because fungus prompts farmers to spray, and pesticide residue remains on berries sold at market. Nearly 60 different pesticides have been found on strawberries, though fewer are found on frozen strawberries.

Strawberry Shortcake Medallions Coconut Flour Cookies Dairy Free

Rinse and clean thoroughly 1 pound of strawberries.  Remove the stems and the cores, and slice thinly.  In a pan with a thick bottom, melt one tablespoon coconut oil.  Add the strawberries.   Bring to a boil and reduce heat so that strawberries are simmering.  Stir regularly – about every five minutes.  Simmer at low heat until strawberries have reduced to one half cup of jam.  It took about 50 minutes for mine to reduce to 1/2 cup.  Allow the strawberry jam to cool thoroughly before proceeding to the next step.

Sift coconut flour and pack into 1/2 measurement, being sure to cut the excess off the top with a straight knife.   Place into a bowl, along with remaining coconut oil, eggs, honey, vanilla and vanilla bean caviar.  Whip with a hand mixer until mixed well.  Allow cookie dough to sit for five minutes to allow coconut oil to absorb the liquids. The cookie dough is very soft.  Please refer to the photo below to see what the texture should look like.  If the dough is too soft it will be very smooth looking.  With the right amount of coconut flour added it will have a thicker look to it.

Place cooled strawberry jam in with the cookie dough and lightly stir.  You want to have a swirled effect in your cookies.

Preheat oven to 325°F.  Lightly grease a cookie sheet.

Drop by level tablespoons onto the cookie sheet.  Moisten fingertips with coconut oil and lightly pat and tap the cookie dough into a round shape.

Bake for 10 minutes.  Cookies will lose their shiny look when done, and will feel firm to the touch.  If pressing lightly leaves a dent, bake 1-2 more minutes.

Makes 27 cookies. Printable recipe available at the bottom of this post. This post was included at Fat Tuesday.

**If you order by clicking on any of my Tropical Traditions links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.
Fresh Strawberries
De-stemmed, cored, sliced strawberries
Reducing Strawberries
Strawberry Shortcake Medallions Coconut Cookie Ingredients
Cookie Dough and Reduced Strawberries
Cookie Dough and Reduced Strawberries, Lightly Mixed
Cookies by the Tablespoon
Cookies Patted and Poked into Shape
Raw Cookie Dough
Baked Strawberry Shortcake Medallion Coconut Cookies

Strawberry Shortcake Medallion Coconut Cookies

5.0 from 1 reviews
Strawberry Shortcake Medallions Coconut Flour Cookies Dairy Free
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 27
 
These cookies have a nice strawberry taste and if you close your eyes you can imagine them tasting like strawberry shortcake.
Ingredients
  • 1 pound of strawberries, de-stemmed, cored and sliced thin
  • ⅓ cup and 1 Tablespoon Tropical Traditions Gold Label Organic Virgin Coconut Oil
  • ½ cup and 2 Tablespoons Bob's Red Mill Organic Coconut Flour
  • ⅓ cup honey
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • vanilla bean caviar from 3" vanilla bean, optional
Instructions
  1. Rinse and clean thoroughly 1 pound of strawberries. Remove the stems and the cores, and slice thinly.
  2. In a pan with a thick bottom, melt one tablespoon coconut oil.
  3. Add the strawberries.
  4. Bring to a boil and reduce heat so that strawberries are simmering.
  5. Stir regularly - about every five minutes.
  6. Simmer at low heat until strawberries have reduced to one half cup of jam. It took about 50 minutes for mine to reduce to ½ cup.
  7. Allow the strawberry jam to cool thoroughly before proceeding to next step.
  8. Sift coconut flour and pack into ½ measurement, being sure to cut the excess off the top with a straight knife.
  9. Place into a bowl, along with remaining coconut oil, eggs, honey, vanilla and vanilla bean caviar.
  10. Whip with a hand mixer until mixed well.
  11. Allow cookie dough to sit for five minutes to allow coconut oil to absorb the liquids. The cookie dough is very soft. Please refer to the photo at recipe site to see what the texture should look like. If the dough is too soft it will be very smooth looking. With the right amount of coconut flour added it will have a thicker look to it.
  12. Place cooled strawberry jam in with the cookie dough and lightly stir. You want to have a swirled effect in your cookies.
  13. Preheat oven to 325°F.
  14. Lightly grease a cookie sheet.
  15. Drop by level tablespoons onto the cookie sheet.
  16. Moisten fingertips with coconut oil - lightly pat and tap the cookie dough into a round shape.
  17. Bake for 10 minutes.
  18. Cookies will lose their shiny look when done, and will feel firm to the touch.
  19. If pressing lightly leaves a dent, bake 1-2 more minutes.
  20. Makes 27 cookies.
Nutrition Information
Serving size: 1 Calories: 57 Fat: 4 Carbohydrates: 5 Fiber: 1 Protein: 1
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22 comments to Recipe: Strawberry Shortcake Medallions Coconut Flour Cookies Dairy Free

  • Jennifer

    Starlene, I love your creativity with recipes! I also love how you take very thorough photos of the entire process. Have a great Mothers’ Day!

    [Reply]

    Starlene Reply:

    Hi Jennifer! Sorry I missed this comment the other day. I hope you had a great Mother’s Day, toom and thank you for the nice compliment on my recipes. I do really enjoy creating in the kitchen and having people to share it with makes it that much more fun for me. Thanks again. :-)

    [Reply]

  • These look heavenly! I will be making these whenever I get another batch of strawberries! YUM!

    [Reply]

  • Starlene!! I made these the other day replacing the eggs with flax seeds and they turned out… ok. I think the eggs really help them to “set up” and I think there was too much moisture with the flax seeds so I added more coconut flour which helped a little. I am going to be making them again using the flax vice eggs but I think I will be cutting the oil back a little to see if that helps. Fingers crossed this batch turns out!! I will say though, that regardless of how they “set up” my son LOVED the flavor and keeps begging me to make more. They were mighty delicious!!

    [Reply]

    Starlene Reply:

    Hi Linnae, thanks for reporting back. I was thinking about trying the flax seeds – I have some sprouted flax seed by Go Raw… you’ll have to let me know if you try again. :-)

    [Reply]

    Linnae Reply:

    I did over the weekend and they turned out great! I cut back the coco oil (halved it) and added about half cup more coconut. That seemed to do the trick. :)

    [Reply]

    Starlene Reply:

    Great! Are you going to post the modified recipe at your blog? Would love to see how yours looks. :-)

    Starlene Reply:

    I recently learned that you have to prepare flax seed in a special way in order for it to work properly as a binder. This site says you should use only fresh ground flax seeds, and then you have to let it set about 15 minutes in order to “set up” to work as a binder. http://bonzaiaphrodite.com/2011/10/how-to-make-a-flax-egg-for-vegan-baking-the-right-way/

    [Reply]

  • These look so good! Thank you for the recipe!

    [Reply]

    Starlene Reply:

    Vicky, you are welcome! I hope you will let me know if you get a chance to try these. :-)

    [Reply]

    Vicky Reply:

    I will – when strawberry season starts in the UK..it’s cold and pouring with rain right now :(

    [Reply]

  • I don’t have fresh strawberries, would frozen strawberries work just as well to make the jam for the cookies?
    sheree recently posted..A little bit about me.My Profile

    [Reply]

    Starlene Reply:

    Hi Sheree, I think frozen strawberries would work. It might take less time to reduce them to jam. Let me know how it works out.

    [Reply]

  • Also, have you ever doubled the recipe? Or should I make it in single batches?

    [Reply]

    Starlene Reply:

    Hi Sheree, I have not tried this recipe doubled. You could try a double batch – let me know how it works out. ~Starlene

    [Reply]

  • Monique

    Made these over the summer and they were soooo good.Missing my berries out of the garden right now!

    [Reply]

  • On one side of our property are several acres of strawberry fields. We’ve been watching our neighbor (farmer) spray those strawberries every year since we moved here eleven years ago. There are so many pesticides on those berries, we never buy non-organic strawberries! Sometimes, he’ll even put a “danger” sign by the side of our driveway with a skull on it to warn people to not go near the field… We plant a few strawberry plants in our garden each season, too. Strawberries grow well in pots too. Regular berries are just not worth it.
    Mary recently posted..My Newest Discovery: Wilderness Adventures – Nut ButterMy Profile

    [Reply]

    Starlene Reply:

    Oh how awful to have to see that going on! Those beautiful strawberries poisoned like that! We have fields across from us, they sometimes have cotton there and sometimes melons. They don’t spray on a regular basis but they do sometimes spray in the middle of the night and it is so loud that it sounds like a plane is going to land on our house because they go up and over our house to make their loop-de-loop and turn back around for another pass. I hate that we have to have poisons floating around like that but thankfully it’s not very often.

    [Reply]

  • [...] strawberry shortcake and Starlene from GAPS Diet Journey has an amazing looking recipe for “Strawberry Shortcake” that I am going to make (egg free) as soon as I possibly [...]

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