Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
Using a coffee grinder or a spice grinder, process the freeze dried strawberries into a powder. If there are some chunks, that’s ok.
In a medium mixing bowl, cream together the eggs and ghee.
Add the cookie mix and the powdered strawberries. Stir until the flour is moistened.
Add the water. Stir until a dough forms.
Shape the dough into 16 balls, approximately golf ball sized. Place them on the prepared baking sheet with 1 inch between cookies to allow for spreading. Use a second baking sheet or bake in two batches if needed.
Bake for 13 – 15 minutes, or as instructed on the box.
Let the cookies rest on the baking sheet for 2 minutes. Then transfer to a cooling rack.
Serve with a scoop of vanilla ice cream.
Serve with a cup of ginger tea, black tea, or coffee.
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