Gluten Free Vegan Strawberry Vanilla Bean Cookies

Saturday afternoon, on our way to visit old friends with monstrous black and white cookies in hand, I had a strong, urgent craving for fresh strawberries. I picked up some of the luscious, plump berries at a market on the way and deliberated what I would make with the sweet little guys. 
Sunday morning, I pulled out my favorite gluten free cookie recipe, chopped up the bright, juicy strawberries, and split my vanilla beans, whipping up these wicked little delights.

The beau says they remind him of strawberry toaster pastries, which is pretty spot-on. You might say they are gluten-free, vegan, strawberry toaster pastries, with a fancy, grown-up, gourmet twist. 
He also said they would taste like a combination of two of his old favorites if they had macadamia nuts and white chocolate chunks. 
While in active duty, across the country from me and my baked goods, two of his favorite cookies were white chocolate macadamia nut and raspberry white chocolate chunk cookies [from Subway], they were always super soft and irresistibly tasty, but who knows what went into them?

I may take his advice and add macadamia nuts and white chocolate chips (if I can make a dairy-free white chocolate), just to see what sort of dangerously tasty product comes of it.

Gluten Free Vegan Strawberry Vanilla Bean Cookies

makes 1 1/2 - 2 dozen

-1/2 cup vegan buttery spread
-2/3 cup organic sugar
-scraped beans from 2 vanilla bean pods
-1 Tablespoon pure vanilla extract
-1 vegan egg
-3 Tablespoons non dairy milk of choice
-1/2 teaspoon baking powder
-1/4 teaspoon cream of tartar 
-1/4 teaspoon Himalayan sea salt
-1/3 cup sweet white rice flour
-1/3 cup coconut flour
-1/3 cup brown rice flour
-1/3 cup millet flour
-3/4 cup chopped fresh strawberries
-2 Tablespoons arrowroot starch

1. Preheat oven to 350F and line baking sheets with parchment paper or non-stick baking mat.
2. Beat vegan buttery spread and sugars until fluffy. Beat in scraped vanilla beans. Add egg, milk, and vanilla, beat.
3. Add salt, cream of tartar, baking soda and flours, combine. If dough appears crumbly, add a touch more milk, one tablespoon at a time.
4. Combine chopped strawberries and arrowroot starch. Stir into dough, just to evenly distribute.
5. Plop by 1-2 Tablespoonfuls onto lined baking sheets, I used a small ice cream scoop. Flatten slightly with the bottom of a glass.
6. Bake in preheated oven for 12-15 minutes or until edges turn golden, baking time depends on size. Remove from oven and let sit on baking sheet 5 minutes.


inspired by my Gluten Free Cookie Recipe
optional substitutions...
-vegan buttery spread: coconut oil
-sugar: coconut sugar
-flours: gluten free flour of choice, you can use your preferred flours or play with different combinations.

Mangia! Mangia!