Almond Flour Strawberry Cookies

Don't worry, ads are not going to appear on your printed document!

5 from 2 votes

Scan this to go to the recipe!

www.theconsciousplantkitchen.com

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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/almond-flour-strawberry-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time10

Total Time20

Servings: cookies

Calories: 150.5kcal

Author: Carine Claudepierre

Ingredients

1 cup Almond Flour or almond meal
5 tablespoons Strawberry Preserve or strawberry Jam
½ teaspoon Almond Extract

Optional

1 fresh Strawberry

US Customary - Metric

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