1. Place freeze-dried strawberries in a food processor or high-powered blender and pulse into a fine powder. Sift to remove seeds if desired.

2. In a medium bowl, whisk together the flour, strawberry powder, baking soda, and salt. Set aside.

3. In a large bowl, beat the softened butter and sugar on medium-high speed until light and fluffy, about 2–3 minutes.

4. Add the egg and vanilla extract to the butter-sugar mixture. Beat until well combined, scraping down the sides as needed.

5. Gradually mix in the dry ingredients on low speed until just incorporated. Do not overmix.

6. Cover the dough and refrigerate for at least 30 minutes.

7. Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper.

8. Scoop chilled dough into 1.5-tablespoon-sized balls and place 2 inches apart on baking sheets.

9. Bake for 9–11 minutes until edges are lightly golden and centers look soft.

10. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

11. Place chocolate chips and coconut oil in a microwave-safe bowl.

12. Microwave in 30-second intervals, stirring between each, until melted and smooth.

13. Dip half of each cooled cookie in melted chocolate, letting excess drip off.

14. Place dipped cookies on parchment-lined sheets. Add sprinkles if desired.

15. Let chocolate set at room temperature or refrigerate for 10–15 minutes.