Cookies

1. Place freeze-dried strawberries in a blender in pulse until ground to a powder. Set aside.
2. Preheat oven to 325.
3. Use a pastry blender to combine cold butter, vanilla and sugar. It should have a fluffy look and be mostly combined (not many unincorporated pieces of butter).
4. Add strawberry dust, both flours and salt and continue using the pastry blender to combine until a dough forms. It takes a little time but it will come together if you keep going!
5. Once the dough is combined and can be pressed together with your hands, divide the dough and form each half into a smooth ball. Press and roll until it is smooth with minimal cracks.
6. Place one dough ball on a lightly floured surface and roll to 1/4 inch thickness. Use heart cookie cutter to cut out as many hearts as you can. Press the scraps into a smooth ball again and continue this process with the rest of the dough.
7. Bake cookies for 12-14 minutes. Place on a cooling rack after removing from the oven.

Chocolate dip

1. Place chocolate chips in a microwave-safe bowl and microwave at 30 second intervals until melted. Stir in coconut oil.
2. Dip cookies into chocolate, allow any excess to drip off before placing on a cooling rack.
3. Add sprinkles to the chocolate coating if desired.
4. Once you’ve dipped all the cookies, chills for 20 minutes to set the chocolate.
5. Enjoy!