Chocolate Dipped Strawberry Chocolate Chip Cookies (Refined Sugar Free) Recipe
Delight in these refined sugar-free Chocolate Dipped Strawberry Chocolate Chip Cookies, blending the rich flavors of dark chocolate and tangy freeze-dried strawberries into a soft, buttery cookie dough. Perfectly baked to golden edges with a melting chocolate base dip, these treats offer a healthier twist on a classic favorite without sacrificing taste.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 16 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Cookie Dough
- ½ cup unsalted butter (softened)
- ⅔ cup coconut sugar (packed)
- 3 tbsp pure maple syrup
- 1 large egg yolk (room temperature)
- 1½ tsp vanilla extract
- 1¾ cups all-purpose flour (spooned and leveled; can substitute 1:1 gluten-free flour blend)
- ½ tsp baking soda
- ¾ tsp fine sea salt
- ¾ cup chopped dark chocolate bar (refined-sugar-free, e.g., Hu Kitchen)
- ¾ cup freeze-dried strawberries (lightly chopped, not powder)
Chocolate Dip
- 6–8 oz dark chocolate (refined-sugar-free)
- 1 tsp coconut oil (optional, for smoother dipping)
Instructions
- Preheat oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Mix butter and sugar: In a large bowl, use a stand mixer with paddle attachment or a hand mixer to blend the softened butter and coconut sugar just until smooth and combined, being careful not to overwork the butter to keep the texture tender.
- Add wet ingredients: Incorporate the pure maple syrup, egg yolk, and vanilla extract into the butter mixture, mixing thoroughly until fully incorporated.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt to ensure even distribution of leavening agents and salt.
- Mix dry and wet: Gradually add the dry mixture to the wet ingredients, mixing just until no dry streaks remain to avoid over-mixing which could toughen the cookies.
- Fold in mix-ins: Gently fold in the chopped dark chocolate and freeze-dried strawberries evenly, ensuring they are well distributed throughout the dough without breaking down the strawberries.
- Scoop dough: Using a tablespoon or cookie scoop, portion out 2-tablespoon scoops of dough onto the parchment-lined baking sheet, spacing them evenly.
- Shape cookies: Gently press each dough scoop down slightly using your fingers to flatten slightly; optionally add additional toppings on top for decoration.
- Bake cookies: Place the baking sheet in the oven and bake for 10 to 12 minutes, until the cookies’ edges are set and lightly golden and centers remain soft.
- Cool cookies: Allow the cookies to rest on the baking pan for 5 minutes, then transfer them to a cooling rack to cool completely.
- Melt chocolate dip: Melt the dark chocolate in a microwave-safe bowl or double boiler; stir in coconut oil if using for a smoother, glossier finish.
- Dip cookies: Using a spoon, coat the bottom of each cooled cookie with the melted chocolate and place the cookies in the refrigerator for 15-20 minutes to allow the chocolate to set firmly.
Notes
- Ensure butter is only softened, not melted, for optimal dough texture.
- You can substitute all-purpose flour with a 1:1 gluten-free flour blend to make the cookies gluten-free.
- Freeze-dried strawberries provide intense flavor without adding moisture which prevents sogginess.
- Coconut oil in the chocolate dip helps achieve a smooth and glossy finish but is optional.
- Store dipped cookies in the refrigerator to keep the chocolate firm and the cookies fresh.
- Do not overmix after adding flour to keep cookies tender and soft.
Keywords: refined sugar free cookies, chocolate chip cookies, strawberry cookies, healthy cookies, gluten free cookies, dairy cookies, dark chocolate cookies
