Popping with bright strawberry and blueberry flavor (and no dyes), these gluten free Patriotic Cookies are sweet and tart and will please everyone!
Patriotic Cookies were originally posted on June 28, 2022 and have been updated with some technique changes, new copy, and new pictures.
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Y'all, these cookies are EVERYTHING!!! I made them while my sister and nephews were here a few years ago and no one could stop eating them. The creamy, rich white chocolate chunks paired with the tartness of both the strawberries and blueberries are such a treat. I also love the fact that these cookies don't require food dye to be red, white, and blue. They get their colors (and flavors) from nature! You CAN, however, use patriotic sprinkles or sugars to your heart's desire if you wish.
My inspiration for these cookies is from one of the many Youtubers I follow, Cupcake Jemma. Cupcake Jemma is a YouTube channel from a bakery in the UK, Crumbs and Doilies. Using my own chocolate chip cookie recipe (the best cookies in the world, IMHO!), I swapped the chocolate chips for white chocolate and threw in strawberries and blueberries. My husband declared these new cookies as the best cookies OF HIS LIFE!
Ingredients for Patriotic Cookies
- Dark brown sugar - light brown sugar may be substituted
- White chocolate chips or chunks - the silky-smooth creaminess of white chocolate pairs so beautifully with the tartness of the fruit.
- Freeze dried strawberries - do not use fresh strawberries. They will add way too much moisture to the cookie dough.
- Dried sweetened blueberries - you can use freeze dried blueberries, but they are very hard to find.
- Gluten free all purpose flour -- I always use my own AP blend, but I think any store bought blend would work in this recipe (please note another blend has not been tested)
- Eggs
- Demerara or turbinado sugar or red, white, and blue sanding sugar (all optional)
how to make these cookies
Make the dough. Beat butter and sugar until fluffy. Add eggs and beat well. Slowly add flour, baking soda, and salt and mix just until combined.
Add fruit and chocolate. Fold in dried strawberries, blueberries, and white chocolate chips (or chunks). Scoop dough using a cookie scoop (affiliate link) or a large spoon.
Shape and bake. Coat each ball of cookie dough in a mixture of red, white, and blue sanding sugar, demerara, or turbinado sugar (if desired). Place cookie dough balls at least 2 inches apart onto parchment-lined baking sheets. Bake at 325 degrees F for 12 minutes.
Gluten Free Patriotic Cookies FAQs
Fresh strawberries would have too much liquid. Freeze dried strawberries are simply the fruit with all the liquid removed so there's no added sugar. We want the tartness of the freeze dried fruit to pair with the sweet richness of the white chocolate chips.
Absolutely not! You can choose whichever fruits you want or a combination of fruits. Let your imagination guide you.
Yes, you can roll them in granulated sugar, turbinado/demerara sugar, patriotic colored sugar, or in nothing at all. We like the extra crunch the sugar offers, but it's totally optional.
more star spangled sweets and treats
- Strawberry Lush
- Strawberry Angel Food Cake
- Red, White, and Blueberry Cupcakes
- S'Mores Brownies
- Patriotic Ice Cream Sandwiches
- Patriotic Trifle
- Better Than Robert Redford
- Easy Fresh Strawberry Pie
- Pavlova
Rich and creamy white chocolate chips with tart berries make these Gluten Free Red, White, and Blueberry Cookies perfect not just for Fourth of July, but any time.
Patriotic Cookies
Ingredients
- 2 sticks (226g) butter, softened
- 2 cups (454g) tightly packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla
- 4 cups (560g) Kim's all purpose gluten free flour blend (a store bought blend may be substituted, but hasn't been tested)
- 1½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 12-oz package (340g) white chocolate chips or equal amount of chopped white chocolate chunks
- 1 oz (28g) freeze dried strawberries
- 2 oz (56g) dried blueberries
- turbinado, demerara, or red, white, and blue sanding sugar, for dredging (optional)
Instructions
- Preheat the oven to 325° F. Line a baking sheet with parchment paper and set aside.
- Cream butter and brown sugar on low speed in mixer bowl (stand or handheld) until combined. Increase speed to medium to medium-high and beat for about 4-5 minutes, until very fluffy and light in color. Scrape down sides and bottom of bowl.
- On low speed, add eggs and vanilla and mix to combine. Scrape down sides and bottom of bowl and blend for one minute on medium speed.
- Whisk together the flour with the baking soda and salt in a medium bowl. Gradually add it to the butter/egg mixture on low, beating only until just combined.
- Stir in the white chocolate chips, strawberries, and blueberries. The dough will be very stiff and thick.
- Scoop with 3 tablespoon cookie scoop. If desired, roll in turbinado, demerara, or patriotic sanding sugar. Place at least 2 inches apart on prepared baking sheet.
- Bake for 12 minutes. Cool on wire rack. Store in an airtight container at room temperature for up to 5 days.
Notes
Inspired by Cupcake Jemma's Strawberry Shortcake Cookies
Athena says
Made this recipe biscuits were very nice. I use only dry blueberries and cranberries, half the sugar and baked for 17 minutes at 160C and they were amazing thanks Kim for the recipe. I use you GF flour blend of course. Cheers