© 2018 Green Kitchen Stories StrawberryCookieSalad_1

Smashed Cookie Salad with Strawberries

Cookie Salad? Cookie Salad! This is not your typical salad but with the first local strawberries of the year popping up here in Scandinavia, a smashed cookie salad seemed like a proper way to celebrate.

Every country think their strawberries are the best, but Swedish strawberries around June and July are truly unbeatable. They are plump, deep red, very sweet and so so good simply served in a bowl with just a dash of oat milk or cream. Delicious as that may be, it is not a recipe to blog about or to celebrate summer with. Hence, this cookie salad. We bake a giant cookie, smash (!) it into bits that we layer with strawberries, whipped cream and elderflowers. Apart from the childishly pleasing feeling of smashing cookies, all those oddly sized bits and pieces also are what makes the salad interesting. It has a great mix of textures and flavors, looks pretty and is very simple. It is a good dessert to make for your friends or family. You can bake the cookie ahead of time (or use any store-bought cookie) and ideally, you want to smash the cookie and assemble the salad in front of your guests. We’ve gathered a few recipe notes and suggestions how to change it up here below.

But first, check out the recipe video we made. Luise is doing a little intro talk in this video and we’d love to hear if you like us to develop this style more, or if you prefer them with just music. We are having a bit of hard time deciding ourselves.

We are planning some more videos (and a new video series) so subscribe to our youtube channel, if you haven’t already and you won’t miss out on any of it.

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We love the Swedish allemansrätt!

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Recipe notes:
• We made the cookie vegan to make it as inclusive as possible but you can replace coconut oil with butter if you are more into that. Vegans would obviously also use whipped coconut cream or whipped soy cream.
• Use cert gluten-free oats if you are gluten intolerant.
• The buckwheat flour can be replaced with regular flour if you like.
• You can make this into an Eton Mess by adding a larger amount of cream (and maybe even meringues) and serving it in glasses.
• You can swap the whipped cream for greek yogurt and serve this as a weekend breakfast. Or do 50/50 cream and yogurt for a more tangy dessert.
• If you have mint or lemon balm at home, those would be great additions to the salad.
• You can add any edible flowers and they are of course also entirely optional.
• If your berries are imported or not sweet enough, simply drizzle a little maple syrup, honey or elderflower syrup over the salad.

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Strawberry and Smashed Cookie Salad

Vegan Chocolate Oat Cookies
200 g / 2 cups rolled oats
65 g / ½ cup buckwheat flour
4 tbsp cacao powder
3 tbsp chia seeds
150 g / 1 cup mixed almonds and pumpkin seeds (or any other nuts or seeds), coarsely chopped
½ tsp sea salt
110 g / ½ cup coconut oil or butter
125 ml / ½ cup maple syrup
125 ml / 
½ cup plant milk

Salad elements
450 g / 1 lb fresh strawberries
1 knob fresh ginger, grated
1 small lemon, juice
elderflower and lilacs or other edible summer flowers
250 ml / 1 cup whipping cream or whipped coconut cream (or Greek yogurt)

Set the oven to 200°C/400°F. Mix together the dry ingredients in one bowl. Add coconut oil, maple syrup and plant milk. Stir together and let sit for 20 minutes to allow the chia seeds and oats to thicken. Meanwhile, rinse the strawberries, cut in halves and place in a mixing bowl. Add grated ginger, lemon juice and a few elderflower florets (and honey or maple syrup if you don’t think your berries are sweet enough). Leave to infuse while you whip the cream. Pour onto a baking sheet covered with a baking paper. Flatten out and shape a large, round cookie using your hands. Bake in the oven for about 20 minutes or until golden and firm (it will firm up more once it cools). Leave to cool and then crush the cookie into pieces. Transfer the juicy strawberries to a large serving platter. Add dollops of whipped cream (or yogurt) and tuck in the pieces of broken cookie all over. Scatter over the cookie crumbles and decorate with more elderflowers and lilacs. Crush a few strawberries in your palm to drizzle strawberry juice over the cream. Serve and enjoy!

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51 Comments

  1. Ridhima
    Posted 30 May ’18 at 23:41 | #

    Absolutely love your blog!!!!!And love Luise talking in the video :)

  2. Orla
    Posted 30 May ’18 at 23:42 | #

    Love the talking!! Much love

  3. Emma
    Posted 31 May ’18 at 01:24 | #

    Wow, so pretty and I love the video!

  4. Posted 31 May ’18 at 04:26 | #

    Haha, I’m loving the slightly misleading name of the dish! Cookie salad, I’m so in! It’s going to be my favourite salad this summer for sure! ❤️

    Charmaine Ng | Architecture & Lifestyle Blog
    http://charmainenyw.com

  5. Posted 31 May ’18 at 10:28 | #

    This looks AMAZING. Cookie salad – what a clever idea! I’m definitely making this soon! Shivani x

  6. Posted 31 May ’18 at 11:12 | #

    Cookie Salad, that is pure genius!!
    Also – allemansrätten <3

  7. Posted 31 May ’18 at 11:14 | #

    Ooo this looks so good! I shouldn’t have watched the video right before lunchtime, it makes me crave desert now, haha.
    Also, I really like the talking in the video. It makes it much more personal and Louise is such a charming lady :-)
    Thank you for the recipe!

  8. Carolin
    Posted 31 May ’18 at 11:42 | #

    Ok, I think this is the thousandth time you hear that but: I love your blog :) I just enjoy reading your recipes, looking at your photos, watching your videos … Someone can just notice that you put so much thought and love in your postings. You always keep a really high level of quality. That’s great!
    P.S.: I like the talking ;)

  9. Rem
    Posted 31 May ’18 at 12:07 | #

    That looks delicious! One quick note: The video says to add a cup of nuts and seeds to the cookie dough but it is missing from the ingredients list in the article.
    Didn’t realise lilac flowers are edible. Mhm.

    • Posted 31 May ’18 at 13:03 | #

      Thank you so much for pointing that out Rem. We have now added the nuts and seeds to the recipe.
      And yes, Lilacs are edible. But mostly we like to add them because they look pretty ;)

      • Rem
        Posted 1 Jun ’18 at 13:35 | #

        Thanks. I think, once you do proofreading for work you can’t switch it off anymore and reading your recipes is so much fun. ^_^

        I have just told my husband to look forward to this dessert the moment I can lay my hands on nice strawberries. I think I will use ice cream as I can’t have cow’s dairy and he doesn’t like coconut cream. Or maybe yogurt? Ah, great options. Like an ice cream Sundae on a platter to share.
        The lilacs have pretty much finished here in my part of the UK but elderflowers are in full bloom around the back of the house.

  10. Posted 31 May ’18 at 12:26 | #

    Absolutely love this idea! I have to admit, I’m pretty envious of those strawberries … the ones here in the UK don’t look half as good. But it won’t stop me from trying the recipe :) Also love the video too! X

    • Lisa
      Posted 3 Jun ’18 at 08:27 | #

      I’ve bought not great strawberries from supermarkets recently, removed the stalk, halved them and baked them in a dish in the oven at 200 for about 20 mins – they’re improved by about a billion percent ! Sweet and jammy and no extra sweetness needed :)

  11. Posted 31 May ’18 at 12:52 | #

    PINNING! This looks SO lush! I was looking fro a guilt free summer dessert recipe and this might be it!

  12. Belinda McIntosh
    Posted 31 May ’18 at 13:40 | #

    This recipe looks amazing and SO simple, will definitely be trying it soon although as it’s winter in Australia now I’ll need to add that extra maple syrup for the extra sweetness from the fruit.

    And really liked the intro to the video from Luise, but I equally like the music overlay, a mix in future videos would work really well I think.

    Thanks
    Bel

  13. Chiara
    Posted 31 May ’18 at 14:04 | #

    Its looks stunning! So stunning that I started baking straight away! Only I’m wondering the amounts of the pumpkin seeds and almonds; is it 150 each or total? I just see it in the movie and not in the recipe. Sorry for bugging :-)

    • Posted 31 May ’18 at 14:21 | #

      Hi Chiara, happy to hear that you got started right away.
      It’s 150 g in total and the amount doesn’t need to be exact. We add the nuts and seeds because we like the crunch so a little less or more is fine.
      /David

  14. Posted 31 May ’18 at 14:46 | #

    I’m your big fan from the very first start. I just love your videos, recipes and creativity and find that having Luise speaking at the beginning, it’s a great idea too. She is kind of the cooking artist hiding behind you. You are most of the time writing the recipes so we kind of know you a little bit more now, we know your writing style, your humour etc.. but actually, Luise, we don’t know much about her and I’m sure she is full of love to offer. Therefore having a little bit of Luise’s chat before the recipe is great :) I mean it’s only my opinion. I’m sure you put Elsa in front of the camera speaking about a recipe, I’ll love it too!

    xx
    Jenny

  15. esmeralda
    Posted 31 May ’18 at 17:33 | #

    O M G !!! this is so beautilful and simple and smart! i love the idea of smashing the cookie! <3 <3 <3
    And ist a big YES for Luise talking in the video! it make's it all more real, and she is stunning!! Your family is <3
    lots of love
    esmeralda

  16. Posted 31 May ’18 at 17:34 | #

    Not gonna lie, the cookie dough sounds absolutely divine as a dough! OMG! I would love to try making this salad. I bet smashing the cookie into bits and pieces was the funnest part of assembling this salad!

  17. Jennifer L.
    Posted 31 May ’18 at 19:15 | #

    Wow, that is a spectacular salad idea! I do love Louise talking. Her accent reminds me of far-away things. We live in Hawaii now (from Santa Cruz, CA where you came to Nancy’s avocado farm) and I miss seasonal things like strawberries and lilacs. We have no shortage of beauty here, it’s just very different from the seasons I grew up with in upstate NY.

  18. Posted 31 May ’18 at 21:56 | #

    Loving this crazy salad idea! Wish we had these juicy strawberries here in Ireland. Question: if you wanted to make this cookie a bit foter and less hard/crinchy, what would you adapt? Less nuts and more flour? Or yoghurt?

  19. Posted 31 May ’18 at 23:31 | #

    OUIIIII
    Sweet, having this this week-end for breakfast for sure :)

  20. Elin
    Posted 1 Jun ’18 at 20:50 | #

    Älskar (!!!) filmen, gärna mer :) och du är sååå himla fin. Jag gillar när du pratar när man ser dig, men inte när du inte syns 🤔. Tack för delat!

  21. Posted 2 Jun ’18 at 17:34 | #

    Okay, you should have seen how fast I sat up when I read the words “cookie salad” — this looks seriously amazing and different. Can’t wait to try!

  22. Anjali
    Posted 3 Jun ’18 at 07:26 | #

    OMG thats the best thing that i have come across today!! Super cool, I love your posts so much. Cant wait to try it !!!

  23. Stef
    Posted 3 Jun ’18 at 07:59 | #

    Beautiful as always!! Am very keen to try it asap. :))) Reminds me of your Chocolate Granola which is a true favorite and staple here with us.
    Video voting: I love to hear Luises’s voice, since we all feel so much like your friends after following you for quite a while. :) Still: Your music choice is so to the point that I might even prefer the more reduced version. They are like little foodblogging gemstones. Love to all of you!

  24. Nadine
    Posted 3 Jun ’18 at 09:51 | #

    Love the recipe, love the talking, love the music!

  25. Joana
    Posted 3 Jun ’18 at 10:50 | #

    This video is so inspiring ! It makes you go into the kitchen and try it.
    Thanks Luise

  26. RachelJ UK
    Posted 3 Jun ’18 at 11:58 | #

    Both types of video are delightful. Perhaps some recipes will just seem to flow and that dialogue isn’t needed … and others, if a bit more involved will need it.
    Keep up the good food / good work.
    Your blog is very enjoyable to read and now to watch, and of course test and taste.

  27. Posted 3 Jun ’18 at 13:01 | #

    The scent of elder flowers is drifting up to my bedroom window calling me to pull out my shears and make this gemlike strawberry studded dessert.

  28. Posted 3 Jun ’18 at 13:09 | #

    This video is so sweet, yes, more talking! My daughter loves Luise! She shouts every time she is on the screen, “Mom, it’s Luise!” We often set the GKS Youtube Channel on repeat while we cook together. We can’t wait to try the cookie! And Ella is really excited about the coconut cream. BTW, I have no idea about lilacs being edible. I have a huge tree in my yard (they are already gone). I will have to try next year! Happy Sunday!

  29. Lynn
    Posted 3 Jun ’18 at 18:41 | #

    I absolutely love this format of videa, please include more of this style!

    The dessert obviously looks fantastic, how could it not? We are not in strawberry season yet though so for now I’ll dream about warmer weather and fresh berries.

  30. Jamey
    Posted 3 Jun ’18 at 19:51 | #

    This was wonderful. I doubled the cookie recipe and ate the second one throughout the week as a giant granola bar.

  31. Madalena
    Posted 3 Jun ’18 at 21:09 | #

    the recipe is awesome, and Luise’s intro is really nice!

  32. Edith Ingenhaag
    Posted 3 Jun ’18 at 22:26 | #

    I can’t eat oats, is there a substitute for it

    • Posted 3 Jun ’18 at 22:29 | #

      It will probably work fine with almond flour or coconut flour. Or you can try it with another flaky grain, like quinoa, spelt or buckwheat flakes.
      Good luck!
      David

      • Posted 18 Jun ’18 at 05:29 | #

        I will just jump in and say, almond flour and coconut flour are very different, and not interchangeable. I cannot eat any grains and I have learned a lot about grain-free cooking in the last few years. I’m afraid a simple sub of almond flour for the oats would likely not work — and the coconut flour would definitely not work! Coconut flour is very dense and absorbs a lot of moisture. The almond flour is a very different texture from the oats, and also would not work, though for different reasons. This cookie is essentially a sort of granola, so to make a grain-free version of this cookie, I would suggest googling around for “paleo granola” or “grain-free granola.” There are some good options on the bakerita site, some of which are also chocolate. I might try this approach myself! I do like the flowers in this recipe. I have no experience cooking with flowers and it is intriguing, but it might be hard to find flowers that have not been sprayed with chemicals and pesticides here in New York. Cheers.

  33. Monica Mata Pascual
    Posted 4 Jun ’18 at 15:55 | #

    Hi I made the recipe and everything was great exept for the cookie texture, It turned out to be a bit chewy in the middle, only crunchy in the edges. Did you use heat up and down, only down or air??
    Thanks so much for being so kind of sharing these great recipees!!

  34. Valeria
    Posted 4 Jun ’18 at 20:45 | #

    Please o please do more videos with this format, the short intro talk makes for an even more enjoyable experience (:

  35. Hedda
    Posted 4 Jun ’18 at 22:28 | #

    Love love love the talking! Love the videos! I have missed them! Keep them coming. Stor klem fra Norge

  36. birgit
    Posted 4 Jun ’18 at 22:32 | #

    simply – i love it so much :)))

  37. Desirée
    Posted 5 Jun ’18 at 04:33 | #

    I agree with Jenny and how we don’t know Luise as well so having her in the spotlight speaking is nice to see, but I’m a huge fan of just the music only. The music playing while watching the recipe be made is so beautiful and uncomplicated. Simple. Clean. Just my opinion.

    Fan from Boston MA
    Desirée

  38. Posted 5 Jun ’18 at 11:36 | #

    I Love your recipe:) :)

  39. Posted 6 Jun ’18 at 20:20 | #

    I am definitely try this out soon!!!

  40. Posted 8 Jun ’18 at 08:46 | #

    Do you recommend 1 egg or 2 eggs instead of chia seeds?
    The bigger question: where did Luise find elderflowers in Stockholm? Please tell! I’ve been looking everywhere.

  41. Posted 12 Jun ’18 at 02:35 | #

    Love this – who would have thought of Cookie Salad – makes my mind work in all sorts of different ways now – oops! Thanks!

  42. caroline
    Posted 12 Jun ’18 at 14:51 | #

    This sounds so delicious. Thinking of making for it a party of 40 friends this weekend. How many times would you suggest multiplying the recipe? Can I make the cookies several days ahead? And the strawberries bit that morning? Thanks so much in advance for your advice.

  43. Larissa
    Posted 13 Jun ’18 at 14:37 | #

    This looks amazing!!! Will buy strawberries to make this yumminess :)))

    Definitely love the intro by Luise! Keep them coming :)

    Thanks for sharing, guys. You are a huge inspiration for me!
    I love your instagram posts, you are my favourite account that I follow :) Thank you so much for the daily inspiration there – in food, family and love! You are the best!

  44. Posted 18 Jun ’18 at 11:34 | #

    Hey! I tried this recipe with my friend and it’s really tasty. Thanks

  45. Posted 20 Jun ’18 at 13:39 | #

    Looks so delicious but how many servings do you think this is? I’d like to teach that in a plant-based community kitchen course and I’m not sure about quantities.
    In terms of video, I like both types. In fact I like everything you publish :)
    Thank you

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