Raw Strawberries & Cream Sandwich Cookies

If you’re looking for a nut free treat to pack in your child’s lunch this season, here is your recipe! These Raw Strawberries and Cream Sandwich Cookies are a fun twist on your typical cream filled cookie, but made with wholesome ingredients and are naturally sweetened.

This filling is so creamy and delicious, it will definitely be my new go-to frosting for birthdays! If you’ve never tried coconut butter before, you must! We use it mostly to make frothy, creamy lattes and elixirs, or hot chocolate for the kiddos. It’s also great warmed up and drizzled on pancakes. We LOVE the coconut butter from The Light Cellar here in Calgary.

This is also a great hands-on recipe that kids can really help out with. We had a lot of fun rolling these into balls, then pressing them flat with a cup, and then spreading on that creamy strawberry filling. Put on some Christmas tunes and you’re set!

These are best if eaten within the first couple of days, but you can certainly just omit the cream filling and roll them into energy balls or cookie shapes and freeze them like that. The cookie based gets its flavour from warming spices in our Adapt powder, giving these cookies added protein and nutrients from herbs like ashwagandha and Siberian ginseng.

You could also keep the cream filling separately in a small mason jar and the “cookies” in the fridge and ice them as you eat them if you won’t be eating them all right away. Whichever way you choose, we know you’ll enjoy them!

What You Need:

  • 1 cup rolled oats
  • 1/4 cup shredded coconut
  • 1/4 cup Adapt Protein Powder
  • 1/8 tsp. fine sea salt
  • 1/2 cup smooth/runny tahini
  • 1 tsp. vanilla extract
  • 1 Tb. coconut oil 
  • 1 1/4 cup packed pitted dates (soft)
For strawberry filling: 
  • 1/2 cup strawberry jam
  • 1/4 cup coconut butter (soft/room temperature or slightly warmed up)


To Make:

Using a food processor, blend the oats, shredded coconut, adapt, and sea salt until  the oats have broken down a bit but some small pieces remain. Pour into a small mixing bowl and set aside. 

Then add the tahini, vanilla, coconut oil and dates to the food processor and blend until combined and a ball forms. 

Add the oat/coconut mixture back to the food processor with the date mixture and mix to combine until its the consistency of cookie dough and sticks together when you pinch it with your fingers. 

Scoop out 1 tablespoon of dough at time and form the dough into round balls. Place, spaced apart on a large baking sheet lined with parchment paper. Using a flat bottomed item such as a drinking glass, press down on each dough ball to make flat cookies. 

Place them in the fridge to set a bit while you make the filling.

For the filling:

Clean the bowl of the food processor, then add the jam and coconut butter. Make sure the coconut butter is soft/room temperature and not cold/hard otherwise it won't cream together well. 

Processor for 1-2 minutes, scraping down the sides as needed, until its smoothly combined. 

Spread about 2 teaspoons of filling onto half the cookies, then top them with the other halves. 

Store in the fridge in an airtight container.