Strawberry Cookies

Some treats are very hard to resist, and cookies are unquestionably among them.

With their lightly crisp outside, their softer center and the generosity that defines them, they have crossed generations and borders to become one of the best-loved cookies in the world.

Today I wanted to offer you a slightly different version: large strawberry cookies, gluten-free and fully plant-based, rich, fruity and deliciously fragrant.

Why strawberries? Quite simply because, even in the depths of winter, I sometimes want the flavors of summer badly.

And the good news is that there is absolutely no need to wait for the fine weather to enjoy yourself.

I made this recipe entirely with frozen strawberries, both for the purée in the dough and for the pieces of fruit on top.

The result is a real treat, with that touch of freshness and acidity the strawberries bring, which balances the sweetness of the cookie beautifully.

And between us, these large cookies are so appetizing that it is hard not to give in.

You can of course adapt this recipe to other fruit, including some winter fruit, taking their water content into account.

But before we head to the kitchen, I would like to say a few words about the history of this cookie.

The cookie, a small treat that conquered the world

Contrary to what you might imagine, the origins of the cookie are not exclusively American.

The word cookie comes from the Dutch koekje, meaning “little cake”. The term traveled to North America with Dutch settlers.

Over time the recipes multiplied and changed. But it is above all in the United States that the cookie took the form we know today.

One of the great moments in its history dates to 1938, when Ruth Wakefield, who ran the Toll House Inn in Massachusetts, published her famous recipe for cookies with chunks of chocolate.

The success was immense, and the chocolate chip cookie gradually became a true symbol of American baking.

Since then the cookie has never stopped reinventing itself: chocolate, nuts, caramel, dried fruit, fresh fruit… the possibilities seem endless.

What I particularly love about this cookie is precisely that freedom to create.

And it was with that in mind that I imagined my strawberry version, always in the spirit of Les Secrets d’une Cheffe: recovering all the pleasure of a great classic, gluten-free and with fully plant-based ingredients.

The secret of these fruit cookies: a two-stage bake

I should warn you: these cookies take a little more technique than a traditional one. But rest assured, nothing complicated.

The main difficulty comes from the water naturally present in the fruit, and particularly in frozen strawberries.

If you put the fruit on from the start of the bake, it risks releasing a great deal of water into the dough and compromising the texture of the cookie. You could end up with cookies far too soft, which do not hold together and lose their delicious crispness.

To limit this, I chose to use a two-stage bake. The dough starts baking on its own, then the strawberry slices are added before a second bake.

Another important element: keeping the cookies in shape. For thick, generous, even cookies, I recommend using individual stainless steel pastry rings or oven-safe silicone cookie molds.

Finally, a spell in the freezer before baking lets the dough firm up properly. It is these small technical gestures that make all the difference.

A few notes on the ingredients

The plant-based margarine. For this recipe I recommend choosing a plant-based margarine with 80% fat. That percentage matters for a dough that handles properly and a pleasant texture after baking.

The strawberry purée. For my part I simply thaw frozen strawberries before blending them into a smooth purée. You can also use a store-bought fruit preparation, as long as it is strawberries only. Watch out for preparations that already contain added sugar, which will change the balance of the recipe.

The almond butter. It brings sweetness and contributes to the texture of the cookie. You could consider replacing it with another nut butter. I have not yet tested this recipe with cashew butter, but it could be an interesting variation to try.

The food coloring. Let me tell you something. When I saw those magnificent, almost perfectly pink cookies going round on social media, I wondered how anyone got a color that intense from plain strawberries. The answer is simple: they generally add food coloring. Personally I prefer to do without it as far as possible. So if you like that pretty pink and want to add some, go ahead. But know that the coloring is entirely optional and adds nothing to the taste. Your cookies will be every bit as delicious without it.

What you will need

• A stand mixer fitted with the paddle, or a bowl and a spatula
• A baking sheet
• Six individual stainless steel pastry rings, or oven-safe silicone cookie molds
• A precision scale