Soft, buttery and studded with Funday’s new Milk Chocolate Strawberry & Cream Bites, these Strawberry & Cream Cookies are completely sugar-free. Each bite delivers pockets of gummy strawberry centre and light cream foam wrapped in smooth milk chocolate, folded through a classic sugar cookie base swapped for a granulated sweetener. No added sugar, and packed with the nostalgic strawberries-and-cream flavour you remember – minus the sugar crash.
INGREDIENTS
- 115 grams unsalted butter, softened
- 100 grams granulated allulose or erythritol/monk fruit blend
- 50 grams brown sugar-style sweetener (e.g. brown allulose or erythritol blend), packed
- 1 large egg
- 1 teaspoons vanilla extract
- 220 grams plain flour
- 0.5 teaspoons baking powder
- 0.3 teaspoons bicarbonate of soda
- 0.3 teaspoons salt
- 1 tablespoons milk, splash (only if dough feels dry)
- 100 grams Funday Milk Chocolate Strawberry & Cream Bites, roughly chopped
- Sugar free white chocolate chip (for topping)
INSTRUCTIONS
- Cream butter and sweeteners: In a large bowl, beat 115 grams unsalted butter, softened, 100 grams granulated allulose or erythritol/monk fruit blend, and 50 grams brown sugar-style sweetener (e.g. brown allulose or erythritol blend), packed together until light and fluffy, about 2-3 minutes. Sugar-free sweeteners won’t cream quite as smoothly as real sugar – that’s normal.
- Add egg and vanilla: Beat in 1 large egg and 1 teaspoons vanilla extract until fully combined.
- Mix dry ingredients: In a separate bowl, whisk together 220 grams plain flour, 0.5 teaspoons baking powder, 0.3 teaspoons bicarbonate of soda, and 0.3 teaspoons salt.
- Combine: Add the dry ingredients to the wet mixture and mix on low speed (or by hand) until just combined. If the dough looks dry or crumbly, mix in 1 tablespoons milk, splash (only if dough feels dry).
- Fold in Bites: Gently fold in 100 grams Funday Milk Chocolate Strawberry & Cream Bites, roughly chopped, distributing them evenly through the dough.
- Chill the dough: Cover the bowl and chill in the fridge. This firms up the dough for scooping and helps stop the gummy centres melting into the dough while baking.
- Preheat oven: While the dough chills, preheat your oven to 180°C (160°C fan) and line two baking trays with baking paper.
- Portion the dough: Scoop the chilled dough into balls, about 1.5 tablespoons each, and place on the trays with space to spread. Press a sprinkle of sugar-free white chocolate chips into the top of each ball so they show once baked.
- Bake: Bake until the edges look just set — they won’t brown as deeply as a sugar version, so don’t wait for colour. Centres should still look slightly soft.
- Cool on the tray: Leave the cookies on the tray for 5 minutes before transferring to a wire rack to firm up fully.
