Simple Lychee-Strawberry Cookies with Big Flavor

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Have you ever bitten into a cookie and felt like spring just showed up in your kitchen? These Simple Lychee-Strawberry Cookies bring that moment—with a crisp edge, soft center, and a flavor combo that’s light, fruity, and a little unexpected. I love making them around Easter when fresh, fun desserts take center stage, but honestly, they’re perfect any time you’re craving something different.

The sweet, floral hint of lychee and the tart punch of freeze-dried strawberries give these cookies a refreshing twist. They’re easy to whip up, low in sugar, and naturally gluten-free thanks to almond flour—so they fit right in whether you’re planning Easter snacks, prepping healthy treats, or just baking for fun.

Ready to bring some big flavor into your cookie jar? Let’s get started.

Why You’ll Love This Recipe

If you’re looking for a cookie that’s a little different—but still easy, light, and full of flavor—this recipe checks all the boxes. These Lychee-Strawberry Cookies are crisp on the outside, tender in the middle, and bring a fruity twist that feels just right for spring. Whether you’re baking for a holiday like Easter or simply want something sweet without the sugar crash, this recipe delivers.

Here’s why these cookies might just become a favorite in your kitchen:

Big flavor, simple prep: With just one bowl and a handful of ingredients, you’ll have these cookies in the oven in no time.
Naturally low in sugar: Made with powdered erythritol or monk fruit sweetener, they’re a smart choice for anyone watching carbs or avoiding added sugars.
Almond flour base: Gluten-free and keto-friendly, almond flour gives these cookies a delicate, buttery texture with a satisfying bite.
Fruity and floral: The lychee extract adds a soft, aromatic note, while freeze-dried strawberries bring bright, tart flavor that’s fun and unexpected.
Perfect for spring gatherings: These cookies look just as good as they taste. Their light color and subtle pink hue make them a beautiful choice for Easter brunch, baby showers, or a spring dessert table.

They’re sweet enough to feel like a treat, but light enough to enjoy with your afternoon coffee—or sneak one before breakfast (we won’t tell). Whether you’re baking for guests or keeping a stash in the freezer, these cookies fit the moment.

What You’ll Need

These Lychee-Strawberry Cookies come together with a handful of pantry-friendly ingredients—most of which you probably already have on hand if you’ve baked low-carb before. Each one plays a role in building that crisp, buttery texture and bright, fruity flavor.

Here’s what you’ll need:

For the Dough:

½ cup (115g) unsalted butter, softened
Creates a rich, tender base and helps the cookies hold their shape.
½ cup (100g) powdered erythritol or monk fruit sweetener
Adds sweetness without the carbs—perfect for keto or low-sugar baking.
1 large egg
Binds everything together and gives the cookies structure.
1 tsp lychee extract
Brings a floral, slightly tropical flavor that pairs beautifully with berries.
¼ cup freeze-dried strawberries, ground into powder
Delivers bold strawberry taste and a soft pink hue without added moisture.
½ tsp vanilla extract
Adds depth and rounds out the fruit flavors.
1 ¾ cups (190g) almond flour
A gluten-free, low-carb flour that creates a tender crumb and nutty richness.
½ tsp baking powder
Gives the cookies a slight lift for a crisp edge and light texture.
¼ tsp salt
Balances the sweetness and enhances the overall flavor.

For Rolling:

¼ cup granulated erythritol or monk fruit sweetener
Adds a light crunch and sparkle to the outside of each cookie.

These ingredients work together to create a cookie that’s just sweet enough, with a texture that stays crisp on the outside and soft in the center. No hard-to-find flours or fancy tools needed—just real flavor, made simple.

Detailed Cooking Instructions

This cookie recipe is as easy as it is rewarding. You’ll only need one mixing bowl, a baking sheet, and about 30 minutes from start to finish. Follow these steps and you’ll have a batch of crisp, fruity cookies ready to cool on the counter before you know it.

1. Preheat and Prep

Set your oven to 325°F (160°C).
Line a baking sheet with parchment paper to prevent sticking and help the cookies bake evenly.

2. Cream the Butter and Sweetener

In a large mixing bowl, beat ½ cup softened butter with ½ cup powdered erythritol or monk fruit sweetener.
Use a hand mixer or stand mixer and beat for about 2 minutes, until the mixture is light and fluffy.

3. Add the Wet Ingredients

Crack in 1 large egg, then add 1 tsp lychee extract and ½ tsp vanilla extract.
Mix until the batter looks smooth and well combined.

4. Add the Strawberry Powder

Stir in ¼ cup freeze-dried strawberry powder.
Make sure it’s evenly mixed so you get that burst of flavor and light pink color throughout.

5. Combine the Dry Ingredients

In a separate bowl, whisk together:
- 1 ¾ cups almond flour
- ½ tsp baking powder
- ¼ tsp salt
Gradually add the dry mix to the wet mixture, stirring just until a soft dough forms.
Tip: Don’t overmix—just stir until there are no dry patches left.

6. Shape and Coat

Roll the dough into 1-inch balls using your hands or a small cookie scoop.
Roll each ball in granulated erythritol or monk fruit sweetener to give them a slight crunch on the outside.

7. Bake

Place the cookie balls on the prepared baking sheet, leaving a little space between each.
Bake for 10–12 minutes, or until the edges are lightly golden.
Note: They’ll still look soft in the center, and that’s okay—they firm up as they cool.

8. Cool and Serve

Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack.
Cool completely for the best texture—a crisp bite with a soft center.

These cookies are great fresh out of the oven or cooled and stored for later. They’re just as good for a casual treat as they are for a spring dessert table or Easter snack platter.

Tips & Tricks

Close-up of soft, low-carb lychee-strawberry cookies on a white plate, featuring a light pink hue and smooth texture from freeze-dried strawberry powder.

Want perfect cookies every time? These tips will help you get the best texture, flavor, and finish from your Lychee-Strawberry Cookies, whether it’s your first batch or your fifth.

Getting the Texture Right

Don’t skip the strawberry powder: Using freeze-dried strawberries, not fresh, keeps the dough from getting soggy and adds bold flavor without moisture.
Let them cool completely: These cookies crisp up as they cool. If you move them too soon, they may crumble.

Flavor Tips

Use real lychee extract, not syrup or juice. The extract gives that delicate floral taste without added sugar or liquid.
Want a slightly tangier flavor? Add a pinch of lemon zest to brighten the strawberry notes.

For Easy Prep & Storage

Chill the dough if it feels sticky. Just 10–15 minutes in the fridge makes it easier to roll.
Freeze before or after baking:
- Freeze dough balls on a tray, then store in a bag—bake straight from frozen, adding 1–2 minutes to the baking time.
- Or freeze fully baked cookies and let them thaw at room temp.

Serving Ideas

Great for spring gatherings: Their pastel hue and fruity flavor make them a fun addition to an Easter brunch or dessert tray.
Pair with tea or coffee for a light afternoon snack—or serve alongside fresh berries and cream for an easy plated dessert.

These cookies are simple enough for a weekday bake and special enough to share. Keep these tricks in your back pocket, and you’ll have a go-to cookie that looks great and tastes even better.

Why It’s Healthy

These Lychee-Strawberry Cookies may taste like a treat, but they’re made with ingredients that support a balanced, low-sugar lifestyle. Whether you follow a keto diet, eat gluten-free, or just want to enjoy sweets without the sugar crash, this recipe fits the bill.

Here’s what makes them a smarter choice:

Low in Sugar
Made with erythritol or monk fruit sweetener, these cookies skip the refined sugar without sacrificing sweetness. That means fewer carbs and no blood sugar spikes.
Almond Flour Base
Almond flour is naturally grain-free and gluten-free, making it ideal for those avoiding wheat or processed flours. It’s also rich in healthy fats and provides a soft, buttery texture.
Keto and Paleo Friendly
With no added sugars, no grains, and wholesome fats, these cookies are a great option for anyone sticking to low-carb or paleo-friendly desserts.
Dairy Optional
You can swap the butter for a dairy-free alternative if needed, making the recipe adaptable for different diets.
Portion-Friendly
Each cookie has just 65 calories and 1.2g net carbs, so they’re easy to enjoy as part of a low-carb snack, even during weight loss or Whole30 reintroductions.
Kid-Approved Flavor
Sweet, fruity, and familiar—without all the processed ingredients. That makes them a kid-friendly Easter snack you can feel good about serving.

These cookies are proof that “healthy” doesn’t have to mean bland or boring. They check the box for clean ingredients, real flavor, and a treat you can enjoy without second thoughts.

Frequently Asked Questions

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries add moisture, which can change the texture of the dough. For the best results, stick with freeze-dried strawberries—they pack more flavor without extra liquid.

Is there a dairy-free option for this recipe?

Yes. You can replace the butter with a dairy-free alternative like plant-based butter or refined coconut oil. Just note that the flavor and texture may vary slightly.

Are these cookies keto-friendly?

Yes. With almond flour and low-carb sweeteners, each cookie has around 1.2g net carbs, making them a great fit for keto and low-carb diets.

Can I make the dough ahead of time?

Absolutely. Roll the dough into balls and refrigerate for up to 2 days or freeze for longer storage. Bake straight from the fridge or freezer—just add a minute or two to the baking time.

Do these cookies freeze well?

Yes. Once baked and cooled, store them in a freezer-safe container for up to 2 months. Thaw at room temperature when ready to enjoy.

Can kids eat these?

Definitely. They’re sweet, soft, and fun—perfect for lunchboxes, after-school snacks, or Easter treats that skip the refined sugar.

Where can I find lychee extract?

Lychee extract is available online or in specialty grocery stores. If you can’t find it, skip it or try a drop of rose water for a subtle floral note—but use sparingly.

Have a question not answered here? Feel free to leave a comment on the blog—we’re happy to help!