2 cups (34 g) freeze-dried strawberry pieces
1 7/8 cups (260 g) all purpose gluten free flour (I used Better Batter)
1 teaspoon xanthan gum (omit if your blend already contains it)
1/4 cup (36 g) cornstarch
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup (200 g) granulated sugar
10 tablespoons (140 g) unsalted butter, melted and cooled
1 egg (50 g, weighed out of shell) + 1 egg yolk at room temperature, beaten
2 tablespoons (1 fluid ounce) heavy whipping cream, at room temperature
1 cup (6 ounces) white chocolate chips
Preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set them aside. In a blender (nothing fancy, any blender will do) or food processor, place 1 cup (17 g) of the freeze-dried strawberry pieces and grind into as fine a powder as possible. Break up any larger pieces of the remaining freeze-dried strawberries, and set them aside.
In a large bowl, place the all purpose gluten free flour blend, xanthan gum, cornstarch, ground strawberry powder, baking soda, salt, and granulated sugar, and whisk to combine well. Create a well in the center of the dry ingredients, and add the butter, egg, and egg yolk, and mix until just combined. The dough will seem somewhat dry. Add the cream, and mix again to combine. Add the chips and freeze-dried strawberry pieces, and mix until evenly distributed throughout the dough.
Divide the dough into pieces of about 2 1/2 tablespoons each, roll each tightly into a ball, press into a disk, and then place about 2 inches apart on the prepared baking sheets.
Place the baking sheet in the center of the preheated oven and bake for 10 minutes, or just until the cookies are no longer shiny in the center. They will be very lightly brown around the edges. Be careful not to over bake the cookies. Remove from the oven and allow to cool for at least 10 minutes on the baking sheet or until firm.