Preheat your oven to 350°F (175°C).
In a large bowl, mix together the almond flour, oat flour, coconut sugar, baking soda, and salt.
1 cup almond flour, 1/2 cup oat flour, 1/4 cup coconut sugar, 1/4 teaspoon baking soda, 1/4 teaspoon salt
Add the applesauce, melted coconut oil, and vanilla extract to the dry ingredients. Mix until just combined.
1/4 cup unsweetened applesauce, 2 tablespoons melted coconut oil, 1 teaspoon vanilla extract
Gently fold in the chopped freeze-dried strawberries.
1/2 cup chopped freeze-dried strawberries
Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
Bake for 10-12 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
In a microwave-safe bowl, melt the dark chocolate chips with the coconut oil in 30-second intervals, stirring until smooth.
1/2 cup dark chocolate chips, 1 teaspoon coconut oil
Dip each cookie into the melted chocolate, allowing the excess to drip off. Place the chocolate-covered cookies back on the parchment paper.
1/2 cup dark chocolate chips, 1 teaspoon coconut oil
Refrigerate for 10-15 minutes to allow the chocolate to set.
Enjoy your delicious Chocolate Covered Strawberry Cookies.