Ingredients:

  • 113g Unsalted butter, softened
  • 150g Coconut sugar
  • 50g Egg, room temperature
  • 5ml Pure vanilla extract
  • 250g All-purpose flour
  • 60g Freeze-dried strawberry powder
  • 5g Baking soda
  • 3g Sea salt
  • 85g Mini white chocolate chips (optional)
  • 15g Chopped freeze-dried strawberries

Instructions:

  1. Beat the softened butter and coconut sugar in a bowl using an electric mixer on medium-high. Process for about 2-3 minutes until the mixture is pale and fluffy. Incorporate the egg and vanilla extract, beating until the emulsion is smooth and velvety.
  2. In a separate bowl, whisk together the flour, strawberry powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients on low speed. Mix until just combined; stop the moment you see no more streaks of flour to avoid overworking the gluten. Fold in the white chocolate chips and strawberry pieces by hand.
  3. Scoop rounded tablespoons of dough onto parchment-lined sheets, spacing them 2 inches apart. Bake at 350°F (175°C) for 10-12 minutes. Remove when the edges are set and slightly mahogany-colored, but the centers still look slightly soft. Let them cool on the pan for 5 minutes to firm up.