Strawberry Breakfast Cookie

by

One of my favorite things about summer is berry picking! We live in a pretty perfect area for berry harvests as far as growing conditions go, and I take advantage of it! Especially because I love my strawberry breakfast cookies!

strawberries on the plant
Just about every month from June until September a new harvest arrives from June strawberries to late August and September raspberries. By the time fall arrives, I have a freezer full of various berries to last us through winter.

breakfast cookie closeup
Hopefully, we will start seeing strawberries pop up here soon, and besides freezer jam, dehydrating some, and freezing them for smoothies, I’m planning to make a few batches of these breakfast cookies. I took my original breakfast cookie recipe and made it fit the season! They turned out so great, and they individually wrap up for the freezer so good! Perfect pull out breakfast on the go.

Happy berry season to you!

Print Recipe
4 from 1 vote

Strawberry Breakfast Cookie

Refined Sugar-Free, Gluten Free, Dairy Free with Egg and Nut Free Options
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Keyword: breakfast cookie
Servings: 8 servings
Calories: 166kcal
Author: Renee

Ingredients

  • 1 cup strawberries pureed
  • 1/2 cup coconut flour
  • 1/4 cup tapioca flour
  • 1/4 cup white rice flour
  • 2 eggs lightly beaten
  • 1/2 cup almond flour
  • 1 cup coconut shredded
  • 3 tsp vanilla extract
  • 2 tsp baking powder aluminum free
  • 1/3 cup strawberries chopped

Instructions

  • Preheat oven to 350 degrees F.
  • Combine everything EXCEPT the chopped strawberries in a medium mixing bowl.
  • Fold in the chopped strawberries.
  • Make palm size balls (size of about a racquetball) and flatten into 1 inch discs on to a silpat lined baking sheet (or parchment paper lined). They don’t flatten out so make them about the size you want.
  • Bake at 350 for 15 minutes.

Notes

Grain-free version - use ¼ cup blanched almond flour or another ¼ cup tapioca flour instead of white rice flour.
Egg-free version - use ½ cup applesauce, banana, or egg replacer.
Nut-free version - use ground sunflower seeds instead of almond flour.

Nutrition

Calories: 166kcal | Carbohydrates: 17g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 34mg | Potassium: 213mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1.2% | Vitamin C: 17.5% | Calcium: 7.9% | Iron: 6.3%

Strawberry Breakfast Cookie stack

Need more recipes for strawberries?

Renee

Renee

Renee is wife and mama of 3 with one sweet babe in heaven. After years of taking back her own health that started with hormone and gut issues in her teens and 20's, she has a very deep, personal passion for helping people take baby steps to healed guts, functioning minds, balanced hormones, and solid health. She is convinced that even though we live in, and possibly grew up in a highly processed food world, that nourishing the body with traditional foods in every season of life is possible, and is vital to taking back health. She blogs at Raising Generation Nourished
Renee
Renee
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1 Comment

  1. Raia

    Cookies for breakfast is always a good idea, in my opinion. Healthy cookies or breakfast is even better. 😉

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