Strawberry Almond Flour Chocolate Chip Cookies

Spring deserves something sweet, soft, and just a little bit magical — and these strawberry almond flour cookies are exactly that. 🍓🌸

These Easter-ready strawberry almond flour chocolate chip cookies are naturally gluten-free and made with wholesome, all-natural ingredients you can feel good about sharing. The almond flour gives them a tender, melt-in-your-mouth texture, while real strawberries bring bright, fresh flavor in every bite. They’re topped with a luscious yogurt and cream cheese–based frosting that’s smooth, lightly tangy, and perfectly balanced without being overly sweet. No artificial flavors, no unnecessary additives — just simple ingredients coming together to create a beautiful, festive treat that feels as good as it tastes. Perfect for Easter brunch, spring gatherings, or a cozy afternoon with family.

Makes 8-10 Regular

Ingredients  

• 2 Cups Strawberry Almond Flour

• 1 Tsp Baking Powder

• 1/4 Tsp Sea Salt

• 1/4 cup Tapioca Flour

• 1 Large Egg

• 1/3 Cup Agave

• 1/3 Monk Fruit

• 2 Tsps Pure Vanilla Extract

• ½ Cup Chopped Strawberries - Optional

• 1 Cup Chocolate Chips – I like Lily’s or Bake Believe

• 4 Mini Marshmallows Per Cookie - ChocZero

Instructions 

Preheat oven to 350 degrees. 

Mix the almond flour, tapioca flour, baking powder, and salt in a mixing bowl. 

Mix in the egg, agave, Monk fruit, strawberry, and vanilla in a separate mixing bowl. 

Combine the wet in with the dry ingredients. 

Fold in the chocolate chips and strawberries. 

Line a baking sheet with parchment paper and scoop 3 tablespoon-sized doughballs (my cookies are extra-large so depending on your size, watch your time) onto the parchment paper two inches apart. Press in the middle 4 mini marshmallows. Roll the dough into a ball. Flatten slightly. 

Bake for 12-14 minutes depending on their size or until the edges are golden. Allow them to cool on the baking sheet.

Tips for Baking: Most baking recipes that call for 350°F are written for a regular (conventional) oven. If you’re using a convection oven, the fan circulates hot air and makes desserts bake faster and more evenly, so you should usually lower the temperature to 325°F. At the same temperature, convection can bake items about 20–25% faster, meaning cookies or cakes that normally take 12 minutes may finish in about 9–10 minutes, and a 30-minute cake may be done in about 22–24 minutes. Lowering the temperature helps cookies and cakes bake evenly without over-browning the edges. 🍪🎂I always bake using my convection oven, so please monitor your baking time and always use a toothpick to check for doneness.