Healthier living, one day at a time!

Strawberry Almond Cookie Bites


Prep Time

30 minutes

Prep Notes

These make wonderful holiday cookies, but can be enjoyed all year round!  They contain No grains, dairy, or processed sugars.

Cooking Time

8 minutes

Yields

3.5 - 4 dozen cookies

Ingredients

2 cups almond flour/meal

1/2 cup coconut flour

1/4 cup chia seeds

1/4 tsp salt

1/4 tsp baking soda

4 tbsp butter (grass fed brand like Kerrygold), softened

1/3 cup raw honey (+ 1 tsp stevia, optional)

1 large egg

1 tsp vanilla extract

1/4 cup almond milk

Topping:

1/2 cup fresh or frozen strawberries




Directions

  1. Preheat oven to 350°F.  Line 2 cookie sheets with parchment paper.
  2. Combine all dry ingredients together in a medium size bowl.
  3. Using a whisk or mixer, beat the butter and honey together until smooth and creamy.  Add egg, vanilla extract and almond milk and beat until well incorporated.  Set aside 2 tsp to use for topping.  Let batter sit for a few minutes.
  4. Meanwhile, pulse strawberries in food processor until blended.  Add to a small saucepan on a medium heat and bring to a boil.  Add the 1 tsp of the butter/honey mix.  Allow to come to a boil and simmer until mixture begins to thicken (about 5-8 minutes.)  Remove from heat a let cool.
  5. Using a teaspoon, scoop out the batter and roll into a ball (about 3/4 inch).  Place on cookie sheet.  Repeat until all batter is used up (you should have about 3-4 dozen.)  Place 1 -2 inches apart.
  6. Using the back of a wet spoon or the bottom of a wet glass, flatten the balls until they are about 1/4 inch thick.
  7. Using a small 1/4 tsp measuring spoon, scoop a spoonful of strawberry topping  and place a dollop of mixture on each cookie round.
  8. Bake for 8 minutes or until edges are golden brown. 


Notes

Note:  you can make your own almond flour by processing the 2 cups of raw almonds in the food processor until finely ground!

Credit

Evey Schweig