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Strawberry Crinkle Cookies
Rocco Fuhrman

Strawberry Crinkle Cookies

Delicious and soft Strawberry Crinkle Cookies, crafted with mindful ingredients to be diabetes-friendly and bursting with fresh strawberry flavor.
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Prep Time 30 minutes
Cook Time 11 minutes
Total Time 41 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 85
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups (180g) whole wheat pastry flour
  • ½ cup (50g) almond flour
  • ¾ cup (150g) sugar-free powdered erythritol blend
  • ¼ cup (25g) unsweetened freeze-dried strawberry powder
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon fine sea salt
  • ½ cup (113g) light butter, softened
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons unsweetened applesauce or plain Greek yogurt
  • 2 tablespoons finely minced fresh strawberries (optional)
  • ¼ cup (50g) sugar-free powdered erythritol blend (for coating)

Method
 

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, whisk together the dry ingredients: whole wheat pastry flour, almond flour, erythritol blend, strawberry powder, baking powder, and salt.
  3. In another bowl, cream the light butter and remaining erythritol blend until light and fluffy.
  4. Beat in the egg, vanilla extract, and applesauce or Greek yogurt until combined.
  5. Gradually mix the dry ingredients into the wet ingredients until just combined.
  6. Chill the dough in the refrigerator for at least 30 minutes.
  7. Scoop and roll dough into balls, then coat in powdered erythritol blend.
  8. Place on baking sheets and space them 2 inches apart.
  9. Bake for 9-11 minutes, until edges are lightly set and centers are soft.
  10. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure to chill the dough before baking to achieve the signature crinkle appearance. Store in an airtight container for up to 4 days.