Whew, that is a long title, but it describes this amazing dessert perfectly! It is like a strawberry shortcake, but in the form of a cookie, and chocolate flavored rather than traditional strawberry shortcakes. The fresh chopped strawberries are mixed with a little bit of agave syrup, and freshly chopped mint! Then, everything is topped with coconut whipped cream. Talk about a whole lot of flavors!
You will not be able to tell that this dessert is not only free of gluten, but grain free as well! The only flour used is WEDO banana flour. Banana flour is one of the best gluten free flours ever, it helps achieve a texture in baked goods very similar to wheat flavor.
Onto the recipe!
Gluten-Free Chocolate Strawberry Shortcake Cookie Bites
- 1 cup WEDO banana flour
- 1 tablespoon baking powder
- 6 tablespoons grass fed butter
- 1 large egg
- 1 1/4 cup coconut milk (almond works too)
- 1/2 cup raw cane sugar (coconut sugar works too)
- 1 cup chopped strawberries
- 1 tablespoon agave syrup
- 1 tablespoon chopped fresh mint
- 1 cup coconut whipped cream
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Whisk together banana flour, baking powder, and sugar in a large bowl. Add in butter, and mix until mixture turns into crumbs. In a separate bowl, whisk together coconut milk and egg. Add milk/egg mixture to flour mixture, and mix until well combined. Drop rounded tablespoons of dough onto baking sheet and bake for about 11 minutes.
While the cookies are baking, mix together strawberries with agave and fresh mint in a small bowl. Set aside and let strawberries soak in the flavors.
Once the the cookies are out of the oven and cooled, we are going to start putting the sandwiches together! Place a dollop of whipped cream onto the bottom of one cookie, then top with chopped strawberries, another dollop of whipped cream, then top with the other cookie. Repeat until all cookies are filled! Devour and enjoy!