These Almond Flour Strawberry Cookies are super-simple, 4-ingredient cookies made with no gluten, no added sugar, but with a delicious strawberry taste and a soft texture.
While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!
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Almond Flour Strawberry Cookies
These Almond Flour Strawberry Cookies are super-simple, 4-ingredient cookies made with no gluten, no added sugar, but with a delicious strawberry taste and a soft texture.
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Servings: 6 cookies
Calories: 150.5 kcal
Ingredients
- 1 cup Almond Flour - or almond meal
- 5 tablespoons Strawberry Preserve - or strawberry Jam
- ½ teaspoon Almond Extract
Optional
- 1 fresh Strawberry
Instructions
- Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper and lightly oil the paper with coconut oil.
- In a large mixing bowl, combine almond flour, strawberry preserve, and almond extract until the dough is wet and sticky.
- Oil your hands, scoop about 1 1/2 tablespoons of dough, roll it between your hands, and place it on the cookie sheet. Leave a 1-thumb space between each cookie ball. Repeat this until you form 6 balls, oiling your hands as needed, as the dough is quite sticky.
- Flatten each dough ball with your hand. I like to keep mine slightly thick for a moist center.
- If you like the moist texture of fresh strawberries, add a thin slice of strawberry in the center of each flattened cookie. It will taste like a mini strawberry almond pie. Press it a little so it sticks to the dough. If you don't add this, the cookies will still be tasty and less moist in the center.
- Bake on the center rack of the oven for 10-12 minutes at 350°F (180°C) until the edges are just turning golden brown.
- Let the cookies cool down completely on the baking sheet for about 30 minutes and on a cooling rack for another 30 minutes.
Notes
Note 1: Or cashew flour or almond meal, but the cookies will be a bit grainier and darker in color. We didn’t try all-purpose flour.
Note 2: Strawberry preserve has no added sugar. It’s made of 50% strawberries and sweetened with pure fruit juice. Per 100 grams, it contains a little less sugar than maple syrup or any other liquid sweetener, delivering a similar level of sweetness but a strong fruity flavor. Any preserve flavor can be used to create other cookie flavors.
Note 3: Or vanilla extract if you don’t like almond flavor.
Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.
Storage: These cookies soften the next day even more if a strawberry slice is added in the center. Store in an airtight container in the fridge up to 2 days.
Nutrition
Serving: 1cookie | Calories: 150.5kcal | Carbohydrates: 15.2g | Protein: 4g | Fat: 9.2g | Saturated Fat: 0.7g | Sodium: 1.5mg | Potassium: 37.5mg | Fiber: 2g | Sugar: 10.6g | Calcium: 57.4mg | Iron: 0.7mg | Magnesium: 3.5mg | Zinc: 0.1mg
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
You only need 3 simple ingredients to make this recipe (4 if you want the same decoration). Here’s how to pick and swap them.
- Almond Flour – This forms the base of these cookies, giving them a soft, tender texture and a delicate flavor. You can also use almond meal, or even cashew flour, though your cookies might be a bit grainier and darker.
- Strawberry Preserve – This provides the sweet, fruity flavor and helps bind the cookie dough. I like using preserve without added sugar for a naturally sweet treat. You can also use regular strawberry jam, though the cookies will be sweeter, or explore other preserve flavors like orange, raspberry, or blueberry to create different cookie varieties.
- Almond Extract – This enhances the nutty flavor of the almond flour and complements the strawberry. If you’re not a fan of almond flavor, vanilla extract works just as well.
- Fresh Strawberry – Adding a thin slice of fresh strawberry to the center of each cookie creates a moist interior, almost like a mini strawberry almond pie. If you skip this, the cookies will still be delicious but less moist in the middle.
How to Make Almond Flour Strawberry Cookies
These cookies are super simple to make. Here’s how in pictures.
Pour the almond flour, almond extract, and strawberry preserve into a large mixing bowl.
Combine the mixture into a sticky dough ball.
Form 6 dough balls on a baking sheet and flatten them with a small jar lid.
Slice a fresh strawberry thinly.
Place a strawberry slice on each flattened cookie.
Bake on the center rack of the oven for 10-12 minutes at 350°F (180°C).
Carine’s Baking Tips
Let me share a few more tips for a perfect strawberry cookies.
- Small Batch Baking – This recipe makes a small batch, which is perfect because these cookies tend to soften quickly and are best enjoyed within a couple of days.
- Preserve Swap – Feel free to swap the strawberry preserve for jam, but remember that regular jam will make the cookies sweeter. You can also use other fruit preserve flavors like orange, raspberry, or blueberry to create different cookie varieties.
- Crispier Cookies – If you prefer a crispier cookie, you can swap the preserve for maple syrup. This will change the texture, making them a bit crunchier.
Would oat flour work for this? I’m having gallbladder issues so a low fat option of these would be amazing!
Oat flour is higher in fiber, it will dry out the cookie dough if you add the same amount. You will have to adjust the recipe a little, it’s hard to tell more since I haven’t tried yet. You can start with a little less oat flour and add more if needed.
Can you freeze these? I’d love to have them as a quick go to for packing school snacks.
Sure, freeze them flat so they don’t touch each other and you can thaw them one by one easily for school lunchboxes.
love the low carb options
My pleasure!
Easiest cookie ever! I used the strawberry jam that I made from your oatmeal bars and it turned out really well. My daughter liked them too!
So clever! I love that idea, thanks for sharing.
Another easy cookie recipe Almond Strawberry”they are super good !! Thanks for sharing.
I am so happy to hear that! thank you for baking my recipes.