Vickys Strawberries & Cream Cookies – a delicious recipe with butter, sugar, vanilla, coconut milk, baking powder, xanthan. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to gas 5 / 190C / 375F and line 2 cookie trays with parchment paper
2
Cream the butter and sugar together until pale and fluffy
3
Beat in the coconut milk and vanilla
4
Mix the baking powder (and the xanthan gum) into the flour, then stir the flour into the creamed butter mixture until just combined
5
The batter should be quite thick, enough to stand your spoon up in but gluten free will need a touch more milk added
6
Fold the strawberries into the mixture
7
Take slightly rounded tablespoons or inch cookie scoops of the mixture and place onto the baking trays
8
Bake for 20 minutes or until lightly golden, then let sit on the trays for a few minutes to set before transferring to a wire rack to cool completely
9
Makes around 3 dozen
681
kcal
Calories
17
g
Fat
117
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 113 grams (half cup) butter / sunflower spread, 130 grams granulated sugar, 1 1/2 tsp vanilla extract, 240 ml full fat coconut milk, and more.
Yes, Vickys Strawberries & Cream Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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