Double Chocolate Strawberry Cookies
If the flavor of the cookie dough was any indication of the success of this recipe, these double chocolate strawberry cookies are going to be revolutionary.
Yes, yes, I know they say you shouldn’t eat cookie dough because of raw eggs and the danger of salmonella…. 😉
Cookie dough is and has always been my weakness. From the very first batch of cookies I ever made, I was hooked. Since then almost every batch of cookies I have made has been robbed of at least one spoonful of cookie dough. This time was no exception, and as I cleaned off the beater to the mixer I had to taste this chocolate-packed cookie dough. As the bold flavor of dark chocolate, and hints of coconut and strawberries hit my tastebuds, my eyes widened in delight. This cookie dough was one of the best I had tasted in a long time!
I swiped some more cookie dough out of the mixing bowl, and once again savored the rich dark chocolate flavor, paired with the subtle flavors of strawberries and coconut. Another piece of cookie dough disappeared, and another before I reminded myself to exercise self control.
I refrained from eating more, and rolled the cookie dough into balls, then placed them on a baking sheet lined with parchment paper, excited to try the final result.
Once they baked I let them cool, then sampled a cookie.
Immediately I knew this was my new favorite…
The texture was a blend of brownie and cookie, and the rich dark chocolate flavor was sublime. Delicate notes of coconut and strawberries complemented the chocolate wonderfully, resulting in the best chocolate cookie ever!
If you are a chocolate lover, this double chocolate strawberry cookie recipe is a definite must-try!
Ingredient List
4 Ounces Cream Cheese
1/2 Cup Butter (room temperature)
1/4 Cup Gold Monk Fruit Blend
1/4 Cup Monk Fruit/Erythritol Blend
1 Large Egg
1 Teaspoon Vanilla Extract
1 Tablespoon Gelatin
1 Teaspoon Baking Powder
1/4 Teaspoon Salt
1/3 Cup Dutch Processed Cocoa
1/2 Cup Chocolate Mölk
3/4 Cup Almond Flour
1/2 Cup Unsweetened Shredded Coconut
1/3 Cup Sugar-Free Chocolate Chips
1/ Cup Freeze Dried Strawberries
How to Achieve the Ultimate Chocolate Flavor
If any of you have baked chocolate treats before, you more than likely have found yourself highly disappointed with the flavor of the chocolate in your homemade baked goods.
When I was first learning to bake, I avoided making chocolate baked goods after every time I made them I found myself disappointed with the lack of chocolate flavor.
Until I discovered Dutch Processed Cocoa.
After one use of a quality Dutch Processed Cocoa I was astounded and became obsessed with homemade chocolate baked goods. Never, ever would I go back to baking with the standard cocoa bought in the brown can at the grocery store.
Life is just too short for bad chocolate, and from then on I knew if life meant spending more on quality cocoa or losing my house, I would choose losing the house…;-)
Since then I have only used quality cocoa in my baked goods, and I feel it is absolutely essential to success in this recipe!
While yes, I receive compensation for sales made through the links I have provided, I would have recommended this cocoa even if they didn’t have an affiliate program! Their cocoa is by the far absolute best I have found, and the compensation is simply a bonus!
Did I mention these cookies are also protein cookies? As with many of my recipes, these Strawberry Double Chocolate Cookies are powered with Jocko Fuel’s renowned protein powder. Mölk.
Mölk not only provides extra protein (an essential for those of you out there getting after it) but it also helps provide great texture and flavor to our baked goods. While quality cocoa is the primary source of the rich dark chocolate flavor in these cookies, Jocko’s Chocolate Mölk also plays a large part in the success of this recipe. It’s packed full of delicious chocolate flavor helping you to achieve the best flavor possible.
Many other chocolate-flavored sugar-free protein powders have much to be desired in both flavor and texture. By using Mölk you are getting a quality protein powder that not only tastes good and has great texture, it’s also 100% good for you and will help you achieve that 1000 pound deadlift you have been striving for.
As with the Dutch Processed Cocoa, yes I do receive compensation for sales made through my links to Jocko’s Mölk, but this is simply a bonus. Mölk is a product I use daily myself, and I truly believe in the product and mission of the company.
If you find yourself still doubting the actual difference of this protein powder compared to others, use my coupon code KMCGEHEE10 for ten percent off your order of Mölk and let the protein powder do the talking…
How to Make Double Chocolate Strawberry Cookies
Begin by preheating your oven to 325° Fahrenheit, and line a cookie sheet with parchment paper.
Remember, when baking low-carb, parchment paper is your friend! When I first began baking low carb, I tried to cut corners and did not use parchment paper. After my first tray of very stuck cookies, I swiftly switched to using parchment paper every time I baked any cookie! After that my cookies came off the sheet with ease!
Once you have begun preheating your oven and prepared the cookie sheet, it’s time to start mixing! Using a stand mixer cream the cream cheese, butter, and sweeteners in a mixing bowl until you have a smooth creamy mixture.
Don’t be alarmed if the mixture is a little grainy! Erythritol doesn’t dissolve as well as traditional sugar, and I promise the dough will smooth out once the rest of the ingredients are added!
Next, add the gelatin, baking powder, baking soda, salt, and Mölk. Turn the mixer on low, and slowly add the cocoa to the mix.
Once the cocoa has been mixed in, add the almond flour to the dough and mix on low. Scrape the sides of the bowl to ensure everything is mixed in evenly and mix again.
Add the chocolate chips and dried strawberries, and turn the mixer back on low for a few seconds. If your chips and strawberry pieces still aren’t evenly distributed, pulse the mixer until they have been evenly mixed throughout the dough.
Roll the dough into 1 1/2 inch balls then place them on the prepared baking sheet, approximately two inches apart.
You will find the dough to be fairly sticky, and there’s no question you will get messy! However, I promise the mess is well worth it! To help minimize the stickiness, put a little olive oil on your hands before rolling. While this won’t eliminate the mess completely it will help out a ton!!!
Once you have filled the cookie sheet with cookies, gently flatten the top of the cookies with the palm of your hand until they are about 3/4 inch thick.
Bake for 11-14 minutes or until the middles have begun to crack, and the edges are firm.
Remove from the oven, and let them cool before removing them from the pan.
Pour yourself a glass of milk and enjoy!!!
Double Chocolate Strawberry Cookies
Ingredients
- 4 Ounces Cream Cheese (room temperature)
- 1/2 Cup Butter (Room Temperature)
- 1/4 Cup Gold Monk Fruit Blend (Or your favorite brown sugar substitute)
- 1/4 Cup Monkfruit/Erythritol Blend
- 1 Large Egg
- 1 Teaspoon Vanilla Extract
- 1 Tablespoon Gelatin
- 1 Teaspoon Baking Powder
- 1/4 Teaspoon Salt
- 1/3 Cup Dutch Processed Cocoa
- 1/2 Cup Chocolate Mölk
- 3/4 Cup Almond Flour
- 1/2 Cup Unsweetened Shredded Coconut
- 1/3 Cup Sugarfree Chocolate Chips
- 1/2 Cup Freeze Dried Strawberries
Instructions
- Begin by preheating your oven to 325° Fahrenheit, and line a cookie sheet with parchment paper.
- Using a stand mixer cream the cream cheese, butter, and sweeteners in a mixing bowl until you have a smooth creamy mixture.
- After you have combined the butter and sweetener, add the egg and vanilla and mix. Scrape the sides of the mixer, and mix again until everything has been well incorporated.
- Next, add the gelatin, baking powder, baking soda, salt, and Mölk. Turn the mixer on low, and slowly add the cocoa to the mix.
- Once the cocoa has been mixed in, add the almond flour to the dough and mix on low. Scrape the sides of the bowl to ensure everything is mixed in evenly and mix again.
- Add the chocolate chips and dried strawberries, and turn the mixer back on low for a few seconds. If your chips and strawberry pieces still aren’t evenly distributed, pulse the mixer until they have been evenly mixed throughout the dough.
- Roll the dough into 1 1/2 inch balls then place them on the prepared baking sheet, approximately two inches apart.
- Once you have filled the cookie sheet with cookies, gently flatten the top of the cookies with the palm of your hand until they are about 3/4 inch thick.Bake for 11-14 minutes or until the middles have begun to crack, and the edges are firm.Remove from the oven, and let them cool before removing them from the pan and serving.
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