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.
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.
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.