Estes 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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Almond Flour Strawberry Cookies
Estes 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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Dose: 6 bolinhos
Calorias: 150.5 kcal
Ingredientes
- 1 xícara Farinha de amêndoa - ou farinha de amêndoa
- 5 colheres de sopa Compota de Morango - or strawberry Jam
- ½ colher de chá Extrato de amêndoa
Opcional
- 1 recentes morango
Instruções
- Pré-aqueça o forno a 180°C (350°F). Forre uma assadeira com papel manteiga e unte levemente o papel com óleo de coco.
- In a large mixing bowl, combine almond flour, strawberry preserve, and almond extract until the dough is wet and sticky.
- Unte as mãos com óleo, pegue cerca de 1 colher e meia de sopa de massa, enrole entre as mãos e coloque na assadeira. Deixe um espaço de um polegar entre cada bolinha de massa. Repita até formar 6 bolinhas, untando as mãos conforme necessário, pois a massa é bem pegajosa.
- 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.
- Deixe os biscoitos esfriarem completamente na assadeira por cerca de 30 minutos e em uma grade de resfriamento por mais 30 minutos.
Notas
notas 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.
notas 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.
notas 3: Or vanilla extract if you don’t like almond flavor.
Modo FornoEu uso o modo de convecção (com ventilador). Se você precisar usar o modo convencional, recomendo aumentar a temperatura em 15 °C (25 °F). O tempo de cozimento deve ser o mesmo, mas pode levar alguns minutos a mais.
ArmazenamentoEsses biscoitos ficam ainda mais macios no dia seguinte se você adicionar uma fatia de morango no centro. Guarde em um recipiente hermético na geladeira por até 2 dias.
Nutrição
Servindo: 1biscoito | Calorias: 150.5kcal | Carboidratos: 15.2g | Proteína: 4g | Gordura: 9.2g | Gordura saturada: 0.7g | Sódio: 1.5mg | Potássio: 37.5mg | Fibra: 2g | Açúcar: 10.6g | Cálcio: 57.4mg | Ferro: 0.7mg | Magnésio: 3.5mg | Zinco: 0.1mg
Ingredientes e Substituições
Este parágrafo contém todas as minhas dicas sobre como escolher os ingredientes certos. Para a receita completa com as medidas, role até o cartão de receita no final da publicação!Acesse a receita completa
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.
- Farinha de amêndoa – 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.
- Compota de Morango – 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.
- Extrato de amêndoa – 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.
- Morango Fresco – 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).
Dicas de confeitaria da Carine
Let me share a few more tips for a perfect strawberry cookies.
- Panificação em Pequenas Quantidades – 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.
Thanks heaps Carine & Damien.
Truly appreciate your yum recipes. Being vegan is often a challenge to find flavoursome recipes, you do well.Cheers Tessa
Hi Tessa, that’s so nice to hear!
I made it with cooked strawberry puree and honey. While the taste is good the texture is kind of grainy which I didn’t enjoy, maybe it’s the brand of almond flour I have?
Yes grainy is definetly related to the brand of almond flour, not to the recipe. To bake you must buy ultra thin almond flour with a light golden color.
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
O prazer é meu!
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.