These Chocolate-Strawberry Cookies have a crunchy and light texture, almost like a wafer cookie and they're filled with a delicious sugar-free homemade strawberry jam. This recipe is gluten-free, dairy-free, Vegan and Paleo.
If you missed yesterday's post, you will definitely want to check it out so you can make these Chocolate-Strawberry Cookies.
These tempting chocolate cookies are filled with my Truly Sugar-free Strawberry Jam. The cookies themselves are very delicious.
They are made very thin so that they have a crunchy and light consistency, almost like a wafer cookie.
We all can agree that chocolate and strawberries together is an irresistible combination, so here is another great way to enjoy this amazing blend!
Recipe
Chocolate-Strawberry Cookies
Ingredients
- ½ cup + 6 tablespoons blanched almond flour
- ¼ cup arrowroot powder
- ½ cup semisweet mini chocolate chips
- 2 teaspoons vanilla extract
- 3 tablespoons coconut oil, melted
- 1 tablespoon cacao butter
- sugar-free strawberry jam, click here for recipe
To see the brands I use, click each ingredient above or visit my Amazon shop Amazon shop!
Instructions
- Mix the almond flour and arrowroot in a bowl.
- Melt a ¼ cup of the chocolate chips in a double boiler and reserve the remaining ¼ cup.
- Once the chocolate is melted remove from the stove and stir in the coconut oil and vanilla until smooth.
- Gently mix in the flour mixture to form a dough and refrigerate for 30 minutes.
- Roll the chilled dough in between 2 sheets of parchment paper to ⅛ to ¼ inch thickness.
- Cut cookies with a cookie cutter and place them on a large baking sheet lined with parchment paper.
- Bake in a preheated oven to 325°F for approximately 15 minutes or until the edges and bottom start to darken. Allow cookies to cool on a wire rack.
- Add 2 teaspoons of strawberry jam to the center of 9 cookies. Top with the remaining 9 cookies and press down to spread jam between the two cookies.
- Melt the remaining ¼ cup of chocolate chips and the cacao butter in a double boiler and gently spread the icing over the top of each cookie.
Notes
Keep refrigerated in an airtight container. Makes 9 2-inch cookie bites.
*Not all almond flours/meal are the same. You need to use an almond flour that is blanched (skin removed) and ground very fine. Even some almond flours that appear to be ground fine may still have small chunks of almonds that will result in a crumbly or dense cookie. The best almond flour brand I have found is by Honeyville. I am not affiliated with them and I have tested other brands and their flour seems to work the best for baking. Look below for a link to their product.
Nutrition facts calculated without strawberry jam.
Nutrition per serving
Calories: 207.1kcalProtein: 3.2gFat: 16.7gSaturated Fat: 8.2gSugar: 5.7gFiber: 2gCarbohydrates: 12.5gNet Carbs: 10.5g
*This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy disclosure policy for more details.
Made this recipe?Let me know how it was! Please leave a review and photo in the comments below.
