Strawberry Almond Cookie Bites

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 1 tbsp to use for topping.  
4. Mix dry ingredients into wet using a spatula. Let batter sit for a few minutes.
5. 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 tbsp of the butter/honey mix.  Allow to come to a boil and simmer, stirring occasionally, until mixture begins to thicken (about 5-8 minutes.)  Remove from heat a let cool.
6. 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 dozen.)  Place 1-2 inches apart.
7. Using the back of a wet spoon or your fingers, flatten the balls until they are about 1/4 inch thick.  Make a small well in the middle of each with your thumb or small measuring spoon.  
8. Using a 1/4 tsp measuring spoon, scoop a spoonful of strawberry topping  and place a dollop of mixture into each cookie well.
9. Bake for 10 minutes or until edges are golden brown.