Almond Flour Strawberry Cookies

 

Almond Flour Strawberry Cookies

Ingredients

• 2 cups Almond Flour
• ¼ cup Melted Coconut Oil - measure melted!
• ¼ cup Maple Syrup
• ¼ teaspoon Salt
• ¼ teaspoon Baking Powder
• 1 teaspoon Vanilla Extract
• 1 teaspoon Almond Extract
• 1 teaspoon Apple Cider Vinegar or lemon juice
• 10 sliced strawberries

To fill the cookies

• ¼ -1/3 cup strawberry Jam

Instructions

1. Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper. Set aside.
2. In a large mixing bowl, add all the ingredients: almond flour, melted coconut oil, maple syrup, baking powder, salt, apple cider vinegar, vanilla extract, and almond extract.
3. Stir with a spoon to form the cookie dough batter. It should be sticky but easy to roll into a cookie ball, not wet or runny. If it is too wet, add more almond flour 1 tablespoon at a time.
4. To make 32 small thumbprint cookies, scoop 1/2 tablespoon of cookie dough per cookie otherwise, to make 16 large cookies, scoop 1 tablespoon of dough per cookie.
5. Roll the cookie dough in your hand to form a small cookie dough ball and place the ball on the prepared cookie sheet. Repeat to form 32 cookie balls, leaving a 1-inch (2cm) space between each cookie ball.
6. For small cookies, place the back of a 1/2 teaspoon measuring spoon in the center of the cookie dough ball. Press gently to form a hole in the center of the cookie, the sides of the cookie may crack slightly, and that's ok. If you made larger cookies, use your thumb to press down each cookie dough ball.
7. Fill each thumbprint cookie up with jam and a sliced strawberry to the 3/4 of the hole - not up to the top, or it may overflow in the oven.
8. Bake for 12-14 minutes or until the sides of the cookies are slightly golden brown. They will be soft when you take them out of the oven, and that's fine.
9. Cool 5 minutes on the cookie sheet, then slide a spatula under each cookie to transfer onto a cooling rack.