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The challenging part of this recipe is not eating the cookie batter before you can bake the cookies!

Cookie Batter Ingredients

• 1 egg
• 5 Tablespoons 100% real unsalted butter melted (I prefer Kate’s Homemade Butter brand)
• 2/3 cup raw honey
• 1 Tablespoon Almond Ext.
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 2 cups almond flour
• 3/4 cup coconut flour

Strawberry Filling

• 1-quart size container of fresh strawberries (frozen unsweetened can be used but not nearly as delicious.)
• 1/3 cup raw honey

Puree strawberries in mini food processor or blender till smooth but still slightly chunky so it still has some texture.  Place strawberries in saucepan with honey and bring to a bubble stirring constantly.  Reduce heat to medium and keep cooking and stirring until mixture becomes the consistency of jam.  remove from heat and place in small heat resistant container to cool.  This filling is also delicious spread on some of Terrie’s grain free bread recipes.

Preheat oven to 350 degrees F.  Grease a cookie sheet with butter or line with parchment paper.

Mix all ingredients together in a bowl.  The batter will be moist.  Roll the batter into small 1/2-inch balls.  Place the balls on greased or lined cookie sheet evenly spaced.  Take your thumb and gently indent the raw cookie ball.  Fill each indentation of cookie with about 1/4 teaspoon of strawberry filling.

Bake about 12 mins. or until golden brown.  Allow to cool.

Yield about 18 to 24 cookies