Sophie’s Pink Strawberry Cookies

Preheat oven to 350ºF. Line 2 large cookie sheets with silicone or parchment, set aside.

In a large mixing bowl, briskly whisk coconut flour, sweetener, baking powder, salt and glucomannan to break up any lumps in the coconut flour.

In a small bowl, mash the diced strawberries to release the juice. Set aside until needed.

In a medium mixing bowl, soften the butter and coconut oil together in the microwave for about 20 seconds, or until they can be whisked together, but are not completely melted. Whisk until creamy and well blended. Add eggs, extracts and strawberry puree, and whisk again until smooth.

Add wet ingredients to the large bowl with the dry ingredients. Stir with large spoon or spatula until everything is well bended and dough forms.

Drop by 1-tablespoon-sized cookie scoop onto baking sheet. (The cookies can be pretty close together, they will not spread while baking. I got 30 on a single sheet.) Using the bottom of a glass dipped in water, or wet fingers, press the cookies into 2-inch rounds.

Bake for 15 minutes, or until cookies are browning around the edges. Cookies will be very soft when removed from the oven. Allow to rest on cookie sheet for about 5 minutes to set before transferring to cooling rack. The cookies will be chewy when cooled, but if allowed to sit out on the cooling rack for about 24 hours they will crisp.

Once cookies are completely cooled and dried to the crispness you want, make the glaze. Mix all ingredients together in small bowl with a fork. Drop a teaspoon of glaze onto each cookie and quickly smooth with spoon. Glaze will thicken and begin to harden quickly, so you need to work fast. Lay glazed cookies out flat on parchment or waxed paper until glaze is completely set and hardened.

Notes:
1. If you want a less sweet cookie, make only 1/2 the glaze, thin a little bit, and drizzle some on each cookie with a spoon.
2. This recipe makes a whopping 52 cookies, 2 inches in size! I keep half, and send half home with Sophie when I make them.
3. To use frozen strawberries for this recipe, weigh them, dice them (they cut easily when frozen), and put them in a small bowl with a flat bottom. Microwave about 40 seconds to completely defrost, then mash with a potato masher.

I don’t get any commission or kickback for products I use or mention in my recipes. Nutritional estimates are per serving based on exact ingredients I used, calculated with My Fitness Pal’s online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries. I do not include sugar alcohols or liquid sucralose in my nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.

Calories 31, Total Fat 3 g, Saturated Fat 2 g, Sodium 32 mg, Potassium 7 mg, Total Carbohydrate 1.1 g, Dietary Fiber 0.6 g, Net Carbs 0.5 g, Sugars 0 g, Protein 1 g. Macros: 87% fat, 13% protein, 0% carbs.

© July 5, 2017 Roxana Lopez for Aunt Rocky’s

For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Recipe inspired by Low Carb Yum Coconut Flour Cookie.