Gluten Free Strawberry Chocolate Chip Cookies

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Hey there, cookie enthusiasts! If you’ve ever found yourself torn between the irresistible allure of chocolate chip cookies and the sweet, summery goodness of fresh strawberries, you’re in for a treat. In this gluten-free cookie adventure, I’m diving headfirst into a world where soft, chewy perfection meets the delightful crunch of dehydrated strawberry chips. Picture this: warm, gooey bites with the rich sweetness of chocolate and the unexpected burst of strawberry goodness. Get ready to unleash your inner cookie connoisseur as we embark on the delicious journey of baking these Gluten Free Strawberry Chocolate Chip Cookies that’ll have your taste buds doing a happy dance!

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Gluten Free Strawberry Chocolate Chip Cookie with bite missing

Ingredients You’ll Need

Butter: The unsung hero, bringing that rich, indulgent flavor and a perfect texture to our cookies.

Granulated Sugar: Sweetening the deal, it not only adds sweetness but also contributes to the delightful crispy edges of these cookies.

Light Brown Sugar: Adding a hint of caramel goodness, it provides moisture, softness, and a subtle toffee undertone to our treats.

Eggs: The binding agents that give structure and moisture, ensuring our cookies are the perfect blend of chewy and tender.

Vanilla Extract: this adds a touch of warmth and sweetness, making each bite a little slice of heaven.

Gluten-Free All-Purpose Flour: The star player for our gluten-conscious pals, ensuring a flawless texture without compromising on taste.

Salt: The unsung flavor enhancer, balancing the sweetness and intensifying the overall taste experience.

Baking Soda: The magic leavening agent that makes our cookies rise to perfection, creating that irresistible softness.

Dark Chocolate Chips: Melting into pools of rich decadence, these bring the deep, bittersweet notes that every chocolate lover craves.

Mini Chocolate Chips: Adding a delightful twist, these tiny morsels ensure a consistent distribution of chocolatey goodness in every bite.

Dehydrated Strawberry Chips: adding bursts of sweet and tangy strawberry flavor that takes our cookies to a whole new level. Get ready for a taste bud party!

Photo of ingredients for Gluten Free Strawberry Chocolate Chip Cookies

Tips For Success

Use a reputable gluten-free flour blend: Opt for a high-quality gluten-free flour blend that’s specifically designed for baking. Such blends usually contain a mix of various flours to mimic the properties of wheat flour, resulting in better texture and taste. I’ve really loved getting to use the King Arthur Measure for Measure Gluten Free Flour Blend and highly recommend it!

Measure ingredients accurately: Gluten-free baking is sensitive to ingredient proportions, so precise measuring is crucial. Use measuring cups and spoons to ensure you add the right amounts of each ingredient, or better yet use a scale for precise measurements. I LOVE using this kitchen scale for all of my baking!

Use a Cookie Scoop: For evenly sized cookies, use a cookie scoop or spoon to portion out the dough. This helps ensure they bake uniformly.

Monitor baking time: Keep a close eye on the cookies while baking. Since oven temperatures can vary, start checking your cookies a minute or two before the suggested baking time is up. Aim for a slightly golden edge and soft center.

Don’t overmix the dough: Mix the cookie dough just until all the ingredients are combined. Overmixing can lead to tough cookies.

Add some extra mix in’s on top: I ALWAYS add a few chocolate chips on top of my cookies before baking to give them that beautiful bakery style look. BUT, with this recipe I added some dehydrated strawberry chunks after baking so that they didn’t dry out and burn on top of the cookie while in the oven.

PLUS, check out my video where I share my 3 favorite tricks to picture perfect cookies!

Scoops of Gluten Free Strawberry Chocolate Chip Cookie Dough

Frequently Asked Questions

What is the best flour for gluten free cookies?

So far, with all of my gluten free recipe testing, I have found that the King Arthur Measure for Measure Gluten Free Flour Blend gives the best results for cakes, cupcakes, and cookies across the board! It doesn’t change the texture of the batters (which I LOVE!!!) and the end results are always delicious!

What makes chocolate chip cookies hard or soft?

The texture of chocolate chip cookies depends on factors like fat content, sugar ratio, baking time, leavening agents, egg quantity, mixing method, add-ins, and cooling time. More fat and brown sugar make softer cookies, while less fat and more white sugar result in crisper cookies. You can adjust these elements to achieve your desired texture.

What is the secret to making cookies soft?

The secret to making cookies soft is using a higher ratio of fat (such as butter), including brown sugar, using an adequate number of eggs, avoiding overbaking, and being mindful of the mixing method. One way to ensure soft cookies is to slightly underbake your cookies and they will be soft and oh so delicious!

Single Gluten Free Strawberry Chocolate Chip Cookie with bite missing

Gluten Free Strawberry Chocolate Chip Cookies

Get ready for a cookie adventure like no other with our Gluten-Free Strawberry Chocolate Chip Cookies! Picture this: buttery clouds of goodness infused with the sweet dance of dehydrated strawberry chips and the decadent embrace of dark and mini chocolate chips. These soft, chewy delights are the ultimate cookie experience, where gluten-free meets gourmet in each blissful bite.
5 from 1 vote
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course cookies, Dessert
Servings 30 cookies


  • Electric mixer w/ paddle attachment
  • Mixing bowls
  • Rubber spatula
  • Measuring Cups & Spoons
  • Parchment Paper
  • Cookie Sheets
  • cookie scoop


  • 1 c. (2 sticks) Butter unsalted, softened
  • 3/4 c. (174g) Granulated Sugar
  • 3/4 c. (160g) Brown Sugar light
  • 2 Eggs
  • 1 tsp. (5g) Vanilla Extract
  • 3 c. (400g) Gluten Free Flour Blend
  • 1 tsp. (10g) Salt
  • 2 tsp. (12g) Baking Soda
  • 1 c. (170g) Dark Chocolate Chips
  • 3/4 c. (170g) Mini Chocolate chips
  • 1 c. (24g) Dehydrated Strawberry Chips


  • Preheat oven to 350°F and prepare cookie sheets with Parchment paper.
  • In a mixing bowl for a stand mixer, measure out the butter, sugar, and brown sugar.
  • Using a stand mixer fitted with the paddle attachment, mix the softened butter and sugars together on medium speed (speed 4 for a Kitchen Aid) for 2-4 minutes until light and fluffy.
  • Next, scrape down the sides of the bowl and add one egg at a time mixing until fully combined and scraping down the sides of the bowl after each egg. Then add the vanilla and mix until combined.
  • In a separate bowl, measure the flour, salt, and baking soda. Whisk together.
  • Add the dry ingredients to the mixing bowl and mix on a low speed until the flour is almost completely mixed in.
  • Finally add the chocolate chips and dehydrated strawberry chips and continue mixing on low until the chocolate chips and strawberry chips are evenly distributed. Be careful NOT to overmix!
  • Using a cookie scoop, scoop the cookie dough and place 1 inch apart from each other on the parchment lined cookie sheets.
  • Place the trays in the oven and bake for 10-12 minutes or until the edges are slightly golden brown.
Keyword chocolate chip, cookies, Gluten free, strawberry
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One Comment

  1. 5 stars
    Delicious! I made these a couple different ways and yielded different results. Trying to reduce glycemic sugar the first batch was made with monk fruit sugar, zero calorie brown sugar substitute, and dehydrated strawberries (Trader Joe’s brand). The cookies held their shape and were more rounded than a normal chocolate chip cookie. They were also slightly more dense. The strawberry flavor was hard to detect but that could have been the brand I used. The next batch made I followed the directions exactly with no sugar substitutes and used raspberry chips (POWBAB brand on Amazon). These cookies were so good! Had the same consistency of a chocolate chip cookie, not dense at all. We loved the raspberry dark chocolate combination of these cookies and the raspberry flavor was definitely there. This recipe is a keeper for sure. Thanks Ashley for sharing it.

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