Gluten-Free Almond Flour Strawberry Cookies
Ingredients
- 2 cups almond flour
- 1 egg
- 1/3 cup coconut sugar
- 1/4 cup coconut oil, melted (could sub for butter)
- 2 tbsp coconut cream
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 3/4 tsp baking powder
- 3/4 cups finely diced strawberries
Coconut butter mixture
- 2 tbsp coconut butter
- 3 tsp coconut oil
- 1 tsp maple syrup
Preparation
Prepare the coconut butter mixture by melting together 2 tbsp coconut butter, 3 tsp coconut oil, and 1 tsp maple syrup.
Preheat oven to 350 F and line a baking sheet with parchment paper.
Whisk together coconut sugar and egg.
Add in coconut oil, coconut cream, lemon juice and vanilla extract and mix until smooth.
Mix in baking powder and almond flour. Combine until dough-like.
Gently fold in strawberries. Refrigerate for 15-20 minutes.
Using an ice cream scoop, make dough into 12 balls.
Bake for 17-19 minutes, or until top/edges start to become golden brown.
Let cool and drizzle with the prepared coconut butter mixture.
Enjoy warm or place in refrigerator for the coconut butter to harden.
