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
- 1 pound of strawberries, de-stemmed, cored and sliced thin
- 1/3 cup and 1 Tablespoon Coconut Oil [affiliate link]
- 1/2 cup and 2 Tablespoons Bob’s Red Mill Organic Coconut Flour
- 1/3 cup honey [affiliate link]
- 2 large eggs [affiliate link]
- 1/2 teaspoon vanilla [affiliate link] extract
- vanilla bean caviar from 3″ vanilla bean, optional
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 [affiliate link] 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.
- 1 pound of strawberries, de-stemmed, cored and sliced thin
- ⅓ cup and Coconut Oil
- ½ cup and 2 Tablespoons Coconut Flour
- ⅓ cup honey
- 2 large eggs
- ½ teaspoon vanilla extract
- vanilla bean caviar from 3″ vanilla bean, optional
- 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 ½ cup.
- Allow the strawberry jam to cool thoroughly before proceeding to next step.
- Sift coconut flour and pack into ½ 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 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.
- 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 – 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.
If you love recipes like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Mastering the Art of Baking With Coconut Flour.
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