Summer is the perfect time to indulge in light, refreshing desserts that bring a burst of flavor to your taste buds. If you’re looking for a healthier yet delicious treat, look no further than these Strawberry Lemon Glazed Cookies. Combining the sweet and tangy notes of strawberries and lemons, these cookies are a delightful summer treat that the whole family will love.
Frequently Asked Questions
Can I use a different flour instead of cassava flour?
Yes, you can substitute cassava flour with all-purpose flour, gluten-free flour, or almond flour. However, the texture and taste may vary slightly.
Can I make these cookies nut-free?
Yes, you can omit the almond flour and use additional cassava flour instead. For the icing, you can use a dairy-free cream cheese or a simple powdered sugar glaze instead of cashew icing.
How should I store these cookies?
Store the cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze the cookies for longer storage.
Can I use fresh strawberries instead of strawberry powder?
Strawberry powder provides a concentrated flavor without adding extra moisture to the dough. If you prefer to use fresh strawberries, chop them finely and reduce the amount of liquid in
Why You’ll Love These Cookies
These cookies are more than just a sweet indulgence. They’re crafted with nutritious ingredients like cassava flour, coconut oil, and maple syrup, making them a healthier alternative to traditional cookies. The addition of Nature Restore Strawberry Powder adds a burst of natural strawberry flavor while enhancing the nutritional profile of your cookies.
Whether you’re baking with kids or treating yourself to a sweet snack, these cookies are sure to impress. Plus, you can customize them with either a creamy cashew icing or a zesty lemon glaze, depending on your preference. Enjoy
Ingredients
- Cookies:
- - 1/2 cup + 2 tbsp cassava flour
- - 1 tbsp almond flour
- - 1/4 cup tapioca starch
- - 1/4 tsp baking soda
- - 1/4 tsp salt
- - 1/4 cup melted coconut oil + 1 tbsp
- - 3 tbsp maple syrup 4 tbsp if omitting icing
- - 1 tsp pure vanilla extract
- - 1-2 tbsp Nature Restore Strawberry Powder
- - Optional: 1 Tbsp chopped walnuts for added crunch
- Strawberry Lemon Cashew Icing glaze:
- - 1 cup cashews soaked for at least 4 hours or boiled for 45 minutes
- - 6 tbsp lemon juice about 1/3 cup
- - 1/4 cup coconut milk
- - 2 tbsp maple syrup more to taste
- - 2 tbsp Nature Restore Strawberry Powder
- - Lemon zest to taste
- Alternative strawberry Icing with Lemon glaze:
- - 1 1/2 cups organic raw cane sugar powder
- - 1 tbsp freeze-dried strawberry powder
- - 4 tbsp lemon juice or more as needed
- - Lemon zest
Instructions
- For the Cookies:
- Preheat Oven:Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together cassava flour, tapioca starch, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, mix melted coconut oil, maple syrup, and vanilla extract until well combined.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms. If the dough is too dry, add a bit more coconut oil.
- incorporate Strawberry Powder:** Fold in Nature Restore Strawberry Powder until evenly distributed.
- Optional Add-In: Stir in chopped walnuts for an added crunch.
- Shape Cookies:
- Remove the dough from the fridge.
- Roll the dough flat to about half an inch thickness.
- Use a cookie cutter or a juice cap (approximately two inches in diameter) to cut out small circles. You can use any shape or size of cookie cutter you prefer.
- Bake: Bake for 8-10 minutes, or until the edges are golden brown.
- Cool: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- For the Strawberry Lemon Cashew Icing:
- Prepare Cashews: Soak cashews for at least 4 hours or boil for 45 minutes to soften. Drain and rinse if soaked.
- Blend Ingredients: In a high-speed blender, combine cashews, lemon juice, coconut milk, maple syrup, and Nature Restore Strawberry Powder. Blend until smooth. Adjust consistency with more coconut milk or lemon juice if needed. Sweeten with additional maple syrup if desired.
- Add Lemon Zest: Stir in lemon zest to taste.
- Ice the Cookies: Spread the icing over cooled cookies and let it set before serving.
- For the Alternative strawberry Icing with Lemon galze
- Combine Ingredients In a medium bowl, whisk together organic raw cane sugar powder and freeze-dried strawberry powder.
- Add Lemon Juice: Gradually mix in lemon juice until you achieve the desired consistency.
Notes
