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Chocolate Covered Strawberry Cookies {paleo}

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Grain Free Chocolate Covered Strawberry Cookies

Chocolate covered strawberries are, arguably, the most iconic Valentine’s Day treat there is. While I love the flavor, I never really enjoy eating them. I feel like a mess with chocolate falling everywhere. Also, I really prefer cookies over most anything else 😀

Chocolate Covered Strawberry Cookies

These grain-free cookies use real freeze-dried strawberries for their fresh strawberry flavor, and get a quick dunk in some dark chocolate for that ideal strawberry-chocolate taste without the mess. Plus they look absolutely adorable in a cookie tin and are perfect for gift-giving.

Gluten Free Chocolate Covered Strawberry Cookies

Cassava flour keeps them paleo-friendly, and they are lightly sweetened with honey and coconut sugar. As for what type of chocolate to use for dipping, I prefer to use the sugar-free dark chocolate chips from cardnl, but Enjoy Life is also another allergen-free option.

Paleo Chocolate Covered Strawberry Cookies

To get even more strawberry flavor and a more vibrant red color on your cookies, powder some extra freeze-dried strawberries and roll the cookie dough balls in the powder before baking. I like to roll only half in the powdered strawberries, so there’s a variety in the color and flavor. They look even more adorable in a gift tin when they vary in color intensity.

Chocolate Covered Strawberry Cookies {paleo}
Gluten Free Chocolate Covered Strawberry Cookies

Chocolate Covered Strawberry Cookies {paleo}

Yield: 36 (2") cookies
Prep Time: 15 minutes
Cook Time: 9 minutes
Cooling Time: 15 minutes
Total Time: 39 minutes


  • 1/2 cup Butter or Ghee, softened
  • 1/3 cup Honey
  • 1/4 cup Coconut Sugar
  • 1 tsp Vanilla Extract
  • 1 Egg
  • 1 cup (120g) sifted Cassava Flour
  • 3/4 tsp Baking Soda
  • 1/4 tsp Cream of Tartar
  • 1/4 tsp Salt
  • 3/4 cup (54g) Freeze-Dried Strawberries, powdered (measured AFTER powdering - see notes) + more for coating
  • 1/2 cup Chocolate Chips, of your choice
  • 1 tsp Coconut Oil


  1. Preheat the oven to 350°F.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, honey, coconut sugar, and vanilla (about 2 minutes on medium speed). Alternately, use a hand mixer.
  3. Add in the egg and mix in completely. The mixture may look a little curd-ish, which is fine.
  4. Add in the cassava flour, baking soda, cream of tartar, salt, and powdered strawberries. Start with the mixer on the lowest speed to avoid flour and strawberries from flying everywhere. Mix together, gradully increasing speed to medium, until you have a thick, smooth cookie dough.
  5. Using a small (tablespoon-sized) cookie scoop, place dough 2" apart on a cookie sheet. Optionally, roll the dough balls in some extra powdered strawberries for an extra burst of flavor and color.
  6. Bake in the preheated oven for 9 minutes. Let cool at least 15 minutes on the cookie sheet before removing to cool completely on a wire rack.
  7. Melt chocolate and coconut oil in 30 second increments in the microwave on high, stirring in between until melted completely (this should take no more than 2 minutes total). Dip half of the cookie in the melted chocolate and sprinkle some powdered strawberry on the chocolate before it hardens.
  8. Store at room temp in an air-tight container for up to a week.


  • To accurately measure the freeze-dried strawberries, it's best to weigh out about 80-ish grams, and then put them in a blender or food processor to powder them. Then weigh out 54g for the cookies and reserve the rest for rolling the cookie dough balls in them (that part is optional but increases the strawberry flavor).
Nutrition Information
Yield 36 Serving Size 1
Amount Per Serving Calories 68Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 13mgSodium 66mgCarbohydrates 9gNet Carbohydrates 9gFiber 0gSugar 5gProtein 0g

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