These light, soft and chewy cookies are one of the yummiest ways to celebrate strawberry season! Bursting with strawberries, a subtle crunch from the poppy seeds and finished with a sprinkle of sugar on top that makes them feel like they're from a bakery! And they happen to be Gluten-free, dairy-free optional and nut-free!
It’s strawberry season and we’re celebrating it with these gluten-free Strawberry Poppy Seed Cookies!
Can’t wait for you to try them!
They are light, soft and chewy, bursting with strawberries and so yummy!
Plus, they have a subtle crunch from poppy seeds and are finished with a sprinkle of turbinado sugar making them feel like they are from a bakery!
And one thing I love about this recipe is that it makes 12 approximately 3 inch cookies so it’s a nice amount without having too many cookies! (though is there really such a thing?).
Recipe adapted from Vegetarian Today, a magazine no longer being published, they are super EASY to make!
So let’s make them!
I have a cooking video on this page so you can see how quick and easy it is to make this!
If you’re new to the website, I have a printable recipe at the bottom of every recipe page with exact measurements and directions.
You’ll need just 10 ingredients you probably mostly have in your pantry:
butter or dairy-free butter
gluten-free all purpose flour (we use GF Jules, affiliate link)
turbindo sugar (for sprinkling on top)
As an aside, you may have noticed that we are affiliate for GFJules. To learn more about why we love GFJules flour and why we have used it for 10 years, click here.
Bonus: at the bottom of that post is a one-time use affiliate Discount Code.
And importantly, purchasing through an affiliate link does not change your cost at all. It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!
Back to the gluten-free Strawberry Poppy Seed Cookies…
They come together super quickly and only bake 18 minutes so they could be yours in 30 minutes!
First, cut your strawberries. I like to cut them into 1/4 inch pieces so that they are visible and juicy but not overwhelming but you could cut them smaller or larger according to taste.
Now, let’s make the batter.
The first thing to do is cream your butter (make sure it’s room temp!) and sugar. You want it to be super soft and creamy.
While that creams, mix your dry ingredients, including poppy seeds, with a pastry cutter, whisk or fork so that they are well combined.
Add egg and vanilla to the butter/ sugar mix.
Then add in the flour.
It will be a nice batter — smooth and thick without being overly thick.
Next, stir in the strawberries using a spoon or on a very low speed with your mixer.
Now you’re ready to spoon onto a baking sheet using a spoon or cookie scoop.
And you can either drop the batter onto the baking sheet or gently roll into a ball if you want more circular cookies– both ways work!
Bake for just 18 minutes or until set (the bottoms will be slightly golden).
Then as with all baking, let the cookies cool on the baking sheet for 5 minutes or more — the baking sheet will still be very hot so the cookies will continue to bake/ set even out of the oven.
They are light and soft & chewy and so fresh tasting!
Perfect for Spring and Summer!
Hope you love them as much as we do!
Looking for more Strawberry treats? Have you tried our…
These light, soft and chewy cookies are bursting with strawberries, have a subtle crunch from the poppy seeds and are finished with a sprinkle of sugar on top that makes them feel like they're from a bakery! Makes 12 approximately 3 inch cookies. Store in an air tight container for 7-10 days.
2/3cupstrawberriesabout 10 strawberries, cut into 1/4 in pieces
Preheat oven 350 degrees F and line 1 baking sheet with parchment paper, set aside.
In a large mixing bowl, cream butter and sugar with a stand mixer or hand mixer, until well combined, light and fluffy. (generally mixes for 1-2 minutes or more if your butter isn't room temperature enough)
Add egg and vanilla and mix until well combined.
While that mixes, add dry ingredients -- flour, baking powder, salt, poppy seeds, to a small bowl and using a pastry cutter, whisk or fork mix to combine.
Add flour mix to the wet ingredients and mix to combine.
Add in strawberries and gently fold in with a spoon, or mix on low speed just once or twice.
Using a cookie scoop or spoon, scoop batter onto prepared cookie sheet. You can do drop shapes or roll in your hands into balls if you want more perfect circle cookies.
Sprinkle with Turbinado sugar.
Bake for 16-18 minutes or until edges are set (bottoms may be slighlty golden). Cool on baking sheet 5-10 minutes.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...