Preheat the oven to 350°F. Line two baking sheets with parchment paper.
In a small bowl, stir together the ground flaxseeds and water. Let rest for 5 minutes until it thickens.
In a large mixing bowl, combine the butter, peanut butter, maple syrup, and flaxseed mixture. Stir until smooth.
Add the oats, cassava flour, tapioca flour, sea salt, and baking soda. Stir until combined. Fold in the strawberries.
Scoop heaping tablespoons of the batter and place them on the baking sheets about 2" apart. Mound the cookies slightly.
Bake for 10-12 minutes. The edges should be lightly browned.
Remove from the oven and press some of the allergy-friendly chocolate chips randomly into the cookies. Let the cookies cool on the pans for 5 minutes before transferring them to a cooling rack. Cool completely before drizzling with white chocolate.
For the drizzle, melt the white chocolate chips with the coconut oil in a small saucepan over low heat or in a small bowl in the microwave. Then drizzle it over the cookies. Let the drizzle harden and enjoy!