The Home Economics Bit

Fresh strawberries are on my shopping list virtually every week because we add them to our overnight oats, and Evie-Marie loves strawberries with her Saturday morning pancakes. However, some spoil and end up being thrown out more often than I’d care to admit! According to the Irish Environmental Protection Agency, more than 25% of food produced globally is wasted. In Ireland we waste about 800,000 tonnes of food each year, according to current best estimates.  Food waste is also a significant contributor to climate change. It is estimated that food waste generates about 8% to 10% of global greenhouse gas emissions. Reducing food waste is therefore an effective climate action. In an effort to avoid wasting excess strawberries last week, I chopped them up and used them to make some soft and delicious strawberry and white chocolate chip cookies. Check out the recipe below.

Gluten Free Strawberry and White Chocolate Chip Cookies

Gluten Free Mummy
These soft and fruity cookies are delectably sweet and moreish. Packed with chopped fresh strawberries and creamy white chocolate chips, they're an easy baked treat that the whole family will enjoy.
Prep Time 10 minutes
Cook Time 15 minutes
Course Dessert
Servings 18 cookies


  • 1 egg
  • 100 g butter melted
  • 1/2 tsp vanilla extract
  • 110 g caster sugar
  • 220 g gluten free self raising flour
  • 1/2 tsp baking powder ensure gluten free
  • 1/2 tsp xanthan gum
  • 120 g fresh strawberries hulled and chopped
  • 100 g white chocolate chips ensure gluten free


  • Melt the butter over a low heat in a small saucepan, then set aside to cool slightly.
  • In a large bowl whisk together the egg, melted butter, vanilla extract and sugar, until well combined.
  • Sieve in the gluten free flour, baking powder and xanthan gum and mix until combined.
  • Gently mix in the white chocolate chips and the chopped strawberries until just combined. 
  • Cover the mixing bowl loosely with clingfilm and refrigerate for 30 minutes.
  • Meanwhile, preheat the oven to 170°C and line 2 flat baking trays with greaseproof paper.
  • Form the chilled dough into balls (approximately the size of a golf ball) and place them on to the prepared baking trays.
  • Bake for approximately 15-18 minutes, until they have started to turn golden.
  • Remove from the oven and leave the cookies to cool slightly on the baking tray, before lifting them off using a fish slice and transferring them on to a wire rack to cool completely.
Keyword cookies, gluten free, strawberry, white chocolate