If there’s one thing I can’t resist, it’s a soft, chewy cookie packed with fresh fruit and a nutty crunch. That’s exactly what inspired these strawberry crumble almond cookies gluten free—a simple recipe that brings comfort and bright flavor together in one beautiful bite. I created this one during spring break with my daughter when we were experimenting with gluten-free baking for a school event. What started as a playful experiment turned into one of our most requested cookie recipes. These cookies are sweet, slightly tart, naturally gluten-free, and they never last long in my house.
Strawberry Crumble Almond Cookies Gluten Free
A Springtime Favorite with a Family Twist
There’s something about strawberries that instantly pulls me back to childhood—sunny afternoons at the farm, my kids with sticky fingers, and bowls of berries waiting for something delicious. Those moments inspired these strawberry crumble almond cookies gluten free, a sweet treat that brings joy and ease into baking.
I created these cookies during one of our spring breaks. We had a carton of ripe strawberries, some almond flour leftover from my gluten-free banana bread tests, and a craving for something cozy. What started as a casual experiment turned into a recipe I now make on repeat. These strawberry crumble almond cookies gluten free combine juicy fruit, nutty richness, and a golden, bakery-style crumble top that satisfies every craving.
They’re soft in the middle, crisp on the edges, and naturally gluten-free. The strawberries bake into sweet, jammy pockets while the almond flour gives the cookies a delicate texture and rich flavor. You don’t need fancy ingredients—just a few staples, one bowl, and under 30 minutes.
You can also make it your own: swap in blueberries, raspberries, or even peaches. Want a bit more sweetness? A sprinkle of white chocolate chips works beautifully. If you’ve loved my gluten-free banana pudding or those flourless double chocolate muffins, you’ll be thrilled to add these strawberry crumble almond cookies gluten free to your dessert routine.
This recipe is perfect for sharing with gluten-free friends or baking with kids. It’s easy enough for weeknights and special enough for gatherings. Best of all? You don’t need to sacrifice flavor or texture just because it’s gluten-free. These cookies hit that sweet spot—literally and figuratively.
Ingredients & Substitutions for Gluten-Free Strawberry Crumble Almond Cookies
Essential Ingredients That Work Every Time
When you’re baking strawberry crumble almond cookies gluten free, every ingredient plays a role in flavor and structure. I’ve tested this recipe several times to get a texture that’s soft, chewy, and just crumbly enough—without falling apart.
Let’s start with the base ingredients:
- Almond flour – Rich, soft, and naturally gluten-free. It creates the tender crumb we want in these strawberry crumble almond cookies gluten free.
- Strawberries – Use fresh ones when you can. Chop them finely to avoid soggy pockets in your cookie dough.
- Coconut sugar or brown sugar – Adds sweetness with a hint of molasses. Either works beautifully.
- Egg – Binds the dough. For a vegan option, a flax egg does the trick.
- Coconut oil or unsalted butter – You can’t go wrong either way. Butter gives richness, while coconut oil keeps it dairy-free.
- Baking soda, vanilla, and sea salt – These bring balance and lift to the dough.
And don’t forget the crumble topping. It’s a quick blend of almond flour, sugar, and coconut oil or butter that adds texture and that classic crumble cookie look. This topping sets these strawberry crumble almond cookies gluten free apart from your everyday gluten-free cookie.lso rely on wholesome ingredients to get a surprisingly decadent result.
Substitutions and Add-Ons You Can Trust
Flexibility is key. No almond flour? Try cashew flour or oat flour (certified gluten-free). No strawberries? Blueberries, raspberries, or even chopped peaches will still work beautifully in this strawberry crumble almond cookies gluten free base.
You can even stir in a handful of white chocolate chips, chopped almonds, or a spoonful of shredded coconut for a custom batch. I love pairing them with my family-friendly gluten-free meals to round out a dinner night with something sweet.
Inspired by how versatile my one pan gluten-free meals turned out, I wanted these strawberry crumble almond cookies gluten free to work for any situation—school snack, brunch table, or post-dinner treat.
Once you gather your ingredients, you’re just a few simple steps away from one of the easiest (and tastiest) gluten-free cookies you’ll ever make.
How to Make Strawberry Crumble Almond Cookies Gluten Free
Step-by-Step Method for Foolproof Cookies
These strawberry crumble almond cookies gluten free come together quickly with simple steps. You don’t need a mixer or fancy tools—just a bowl, a spoon, and a love for cozy, crumbly cookies.
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This keeps the cookies from sticking and helps them brown evenly.
Step 2: Make the Dough
In a medium bowl, combine:
- 1¾ cups almond flour
- ½ tsp baking soda
- ¼ tsp salt
In another bowl, whisk together:
- 1 egg (or flax egg)
- ⅓ cup melted coconut oil or unsalted butter
- ½ cup coconut sugar
- 1 tsp vanilla extract
Pour the wet mixture into the dry and stir until fully combined. Gently fold in ½ cup finely chopped fresh strawberries. The dough will be soft but not wet.
Step 3: Shape the Cookies
Use a cookie scoop or tablespoon to drop dough balls onto your baking sheet. Slightly flatten each cookie and leave space—they’ll spread a little.
Step 4: Add the Crumble Topping
Mix ¼ cup almond flour, 1 tbsp coconut sugar, and 1 tbsp coconut oil or butter until crumbly. Sprinkle this generously on top of each cookie for that signature finish.
Step 5: Bake and Cool
Bake for 10–12 minutes until golden at the edges. Let them sit on the sheet for 5 minutes before transferring to a cooling rack.
These cookies will firm up as they cool, and the result? The best strawberry crumble almond cookies gluten free you’ve ever made—crispy, soft, and layered with flavor.
Troubleshooting: Why Gluten-Free Cookies Flatten or Crumble
If your cookies are spreading too much or falling apart, a few adjustments can fix it.
Too flat? Chill the dough for 15–20 minutes before baking. Warm coconut oil can make dough overly soft.
Too crumbly? Make sure to measure almond flour properly—scoop, then level. And don’t skip the egg (or a solid egg replacer).
These tips also helped me refine recipes like my vegetarian gluten-free recipes and even my paleo mango protein bars, where structure is everything.
Serving & Storing Strawberry Crumble Almond Cookies Gluten Free
Make-Ahead Tips and Storage That Keeps Them Fresh
These strawberry crumble almond cookies gluten free are just as practical as they are delicious. Whether you’re prepping for a party, packing lunchboxes, or saving a few for midnight snacks, you’ve got options.
Short-Term Storage
Store cooled cookies in an airtight container at room temperature for up to 3 days. They stay soft and chewy, and the crumble topping holds up beautifully.
Refrigeration
If your kitchen runs warm or humid, you can refrigerate them for up to a week. Just let them come to room temp before serving—they’ll soften right back up.
Freezing Tips
Want to make a big batch? Freeze raw cookie dough balls (crumble topping included!) on a tray, then transfer to a zip bag. Bake straight from frozen—just add 2–3 extra minutes. These strawberry crumble almond cookies gluten free are a lifesaver when you need something sweet, fast, and safe for gluten-free eaters.
Serving Ideas for Any Occasion
These cookies are delicious all on their own, but here are a few ways to dress them up:
- Tea Time: Pair with herbal tea or coffee for a cozy afternoon break.
- Brunch Platter: Add them to a spring or summer brunch alongside fresh fruit, yogurt, and my gluten-free chicken pad thai meal prep if you want something savory too.
- Dessert Board: Include them with gluten-free cinnamon rolls and chocolate truffles for a show-stopping platter.
- Kids’ Snacks: They’re naturally sweetened and fruit-packed—perfect for after school.
- Ice Cream Sandwiches: Soft enough to sandwich around vanilla or strawberry ice cream for a fun twist.
And don’t forget to share your own twists with me! You can tag your creations on Pinterest, Tumblr, Medium, or X (Twitter). I love seeing your home bakes!
FAQs
Are all Crumbl cookies gluten-free?
No, Crumbl’s standard menu includes wheat-based cookies. They occasionally release limited gluten-free options, but always check for updates and cross-contamination policies.
Why do gluten-free cookies crumble?
Gluten-free flours lack the elastic structure of wheat, making cookies more fragile. Almond flour helps add richness, but proper binding (like eggs) is key for structure.
Why are my gluten-free cookies flat?
Warm dough and too much fat can lead to spreading. Chill your dough before baking and double-check your measurements—especially for flour and oil.
Are any of the Crumbl cookies gluten free?
Crumbl sometimes offers gluten-free flavors, but they’re not a regular menu item. For a consistent, homemade option, these strawberry crumble almond cookies gluten free are a safe and tasty alternative.
Conclusion
If you’ve been looking for a go-to gluten-free cookie that’s easy, adaptable, and tastes like a bakery treat, these strawberry crumble almond cookies gluten free are it. Whether you serve them fresh out of the oven or save a stash in the freezer, they’re bound to become a repeat recipe in your kitchen.
Just like my other favorites—like gluten-free sides or chocolate muffins with no flour—these cookies are built for real life: quick prep, simple ingredients, and full-on flavor.
Table of Contents
Strawberry Crumble Almond Cookies (Gluten Free)
Equipment
- bowl
- whisk
- spoon or cookie scoop
- baking sheet
- parchment paper
- cooling rack
Ingredients
- 1¾ cups almond flour
- ½ tsp baking soda
- ¼ tsp sea salt
- 1 egg (or flax egg for vegan)
- ⅓ cup melted coconut oil or unsalted butter
- ½ cup coconut sugar or brown sugar
- 1 tsp vanilla extract
- ½ cup finely chopped fresh strawberries
- ¼ cup almond flour (for crumble)
- 1 tbsp coconut sugar (for crumble)
- 1 tbsp coconut oil or butter (for crumble)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine almond flour, baking soda, and salt. In a separate bowl, whisk together egg, coconut oil, sugar, and vanilla. Mix wet into dry until combined.
- Fold in the chopped strawberries gently. Dough will be soft but not wet.
- Drop dough balls onto the prepared sheet using a scoop or spoon. Flatten slightly.
- Mix almond flour, coconut sugar, and coconut oil/butter to make the crumble topping. Sprinkle on each cookie.
- Bake for 10–12 minutes until golden at edges. Cool 5 minutes on sheet before transferring to a rack.