If you missed yesterday’s post, you will definitely want to check it out so you can make these Strawberries-Chocolate Bites. 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!
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Chocolate-Strawberry Bites (gluten, grain, dairy free, paleo)
Ingredients
- 1/2 cup + 6 tablespoons almond flour
- 1/4 cup arrowroot powder
- 1/2 cup 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 Influencer shop. (Disclaimer)
Instructions
- mix the almond flour and arrowroot in a bowl
- melt a 1/4 cup of the chocolate chips in a double boiler and reserve the remaining 1/4 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 1/8 to 1/4 inch thickness
- cut cookies with a cookie cutter and place them on a large baking sheet lined with parchment paper
- bake at 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 1/4 cup of chocolate chips and the cacao butter in a double boiler and gently spread the icing over the top of each cookie
- keep refrigerated in an airtight container. Makes 9 2-inch cookie bites.
Recipe Notes
*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.
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Here is a great video showing how to roll out thin cookie dough:
Recipe inspired by Better Homes
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these look wonderful. I’m just curious, what type of chocolate chips do you use that are dairy free?
Hi Jennifer, Enjoy Life is one of the brands I use. Below all of my recipes I have links to all the ingredients I use. Hope this helps.
Addendum to last comment. I found the link to the jam in the ingredient list. I would still consider a more “in your face” link, but it was there. Thanks!
These look wonderful and I’m going to give them a try once I find where to purchase the ingredients locally. The popular big box store near me is not so helpful. Reason for the comment, though, is that you mention looking at yesterday’s post (for the jam) but I could not find a link anywhere to go to it. I had to scroll through all the posts from the home page until I found it. I figured you might want to know for your blog design.
oh my gosh, I need to make them this week. Looks great!!
they look yummy!