Strawberry cookies with coconut, almond flour and tapioca

Ingredients:

Cookie

• 1 tsp vanilla extract
• 3 cups washed and halved strawberries
• 1 tbsp lemon juice
• 2 tablespoons unsweetened coconut flakes for topping
• 3 tbsp. l. coconut sugar
• Whipped coconut cream, for garnish
• 0.75 cups gluten-free flour mix, recipe below, plus extra for rolling
• 0.33 cup almond flour
• 2 tbsp coconut flour
• 2 tsp baking powder
• 0.5 tsp salt
• 0.25 tsp baking soda
• 80 g butter, cut into small pieces and frozen
• 170 g Greek yogurt

Gluten-free flour mix

• 1.5 tbsp. (190 gr.) tapioca flour
• 3 cups (435 g) white rice flour
• 0.75 cups (120g) potato starch
• 1 tbsp (8 g) xanthan gum
• 1.5 tsp. (5 gr.) salt
• Mix the ingredients in a large bowl.

Preparation:

1. Place strawberries in a medium bowl, drizzle with lemon juice and sprinkle with 1 teaspoon sugar; toss gently and let sit for about 30 minutes.
2. Preheat the oven to 200°C. In a food processor, combine the gluten-free flour mixture, almond flour, coconut flour, baking powder, salt, baking soda, and the remaining 2 tablespoons of coconut sugar. Add the butter and process until coarse crumbs form. Add the yogurt and vanilla, and pulse to combine.
3. On parchment paper dusted with flour mixture, roll out the dough to a thickness of about 2 cm and cut into 6 equal circles. Brush the tops with water and sprinkle with coconut flakes.
4. Transfer to a parchment-lined baking sheet and bake until golden brown, about 12 minutes. Let cool on the baking sheet. Before serving, cut each cookie in half and fill with strawberries and juices and whipped coconut cream.