1tablespoonBob's Red Mill Egg Replacermixed with 2 tbsp water
1 ¼cupsgluten free flour (I use Bob's Red Mill 1 to 1)
Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the softened butter and cream cheese together until combined. Add the granulated sugar and continue beating until creamy. Mix in the egg replacer and vanilla extract.
Add the flour, baking powder, and salt into the wet ingredient mixture and stir on low speed until dough forms. Gently stir in the frozen strawberries using a wooden spoon or rubber spatula. Cover dough and chill in the refrigerator for 1 hour.
Once dough has thoroughly chilled, preheat oven to 375°F. Remove dough from the refrigerator and scoop onto lined baking sheets, about 2 inches apart. Bake for 15-17 minutes. Allow to cool on baking sheet for 5 minutes before transferring to cooling rack.
Do not thaw the frozen strawberries prior to using. I recommend leaving them in the freezer until you're ready to mix them into your dough -- you can either chop them first, then put them back in the freezer while working on the dough, or remove and chop right before stirring in.
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
Recipe may yield more or less than 12 cookies depending on how big you choose to make them.