Introducing delectable Almond Strawberry Cookies with a delightful surprise inside!
These gluten-free and vegan almond strawberry cookies are made with wholesome ingredients like almond flour, maple syrup, coconut oil, and a pinch of salt. But what sets them apart is the luscious filling of juicy strawberries and sweet honey, all enrobed in a rich coat of dark chocolate.
To start, we combine the fragrant almond flour with the natural sweetness of maple syrup, creating a dough that is both moist and tender. The addition of coconut oil lends a subtle hint of tropical flavor and helps to bind the ingredients together. A touch of salt enhances the overall taste, perfectly balancing the sweetness of the cookies.
Once the cookie is cooked, place the strawberry sauce over top! Next comes the moment of transformation—each filled cookie is carefully dipped into a bowl of melted dark chocolate. As the glossy coating envelops the cookie, it sets to form a crisp and irresistible shell, contrasting beautifully with the tender cookie and the gooey strawberry-honey center.
After a brief period of cooling and setting, these almond cookies are ready to be enjoyed. Take a bite and savor the harmonious blend of flavors—a nutty and slightly sweet cookie yielding to the burst of juicy strawberries and golden honey, all embraced by the rich, bittersweet embrace of dark chocolate. Each bite offers a symphony of textures and tastes, making these cookies a true delight for the senses.
Whether you’re looking for an indulgent treat for yourself or a special gift for loved ones, these almond cookies with strawberry and honey filling, covered in dark chocolate, are sure to satisfy any sweet tooth. Enjoy them with a cup of tea or share them at gatherings, and watch as they disappear within moments, leaving only satisfied smiles and requests for more.
Ingredients
For the cookies:
- 2 cups almond flour
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- Pinch of salt
For the filling:
- 1/2 cup strawberry jam
- 1/4 cup honey
For the chocolate coating:
- 8 ounces dark chocolate, chopped
To keep your almond cookies with strawberry and honey filling fresh and delicious, follow these storage tips:
- Airtight Container: Transfer the completely cooled and chocolate-set cookies to an airtight container. Ensure that the container is clean, dry, and sealed tightly to prevent air and moisture from getting in. This will help maintain the freshness and prevent the cookies from becoming stale.
- Refrigeration: It’s best to store these cookies in the refrigerator, as the filling contains strawberry jam, which can spoil if left at room temperature for too long. Refrigeration helps to extend the shelf life and keep the filling fresh. Place the container with the cookies in the refrigerator and store them for up to 1 week.
- Layering: If you need to stack the cookies in the container, place a sheet of parchment paper or wax paper between the layers to prevent them from sticking together and getting smudged.
- ool Before Storing: Ensure that the cookies are completely cooled before storing them. Storing warm or hot cookies can create condensation inside the container, leading to sogginess.
- Separate Filling and Cookies: If you prefer, you can store the cookies separately from the filling. Keep the cookies in one airtight container and the strawberry jam and honey filling in a separate small container. Fill the cookies with the filling just before serving to maintain their texture and prevent them from becoming soft.
ALMOND STRAWBERRY COOKIES
Ingredients
- 2 cups almond flour
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
- pinch of salt
For the filling:
- ½ cup strawberries
- ¼ cup honey
For the chocolate coating:
- 8 ounces dark chocolate, chopped, melted
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the almond flour, maple syrup, melted coconut oil, and a pinch of salt. Stir well until all the ingredients are thoroughly combined and form a cohesive dough.
- Bake the cookies in the preheated oven for 12-15 minutes, or until they turn golden brown around the edges. Remove from the oven and allow them to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
- While the cookies are cooling, combine the strawberries and honey together. Crush and mix them together until it creates a jam. Melt the dark chocolate. You can do this by placing the chopped chocolate in a heatproof bowl and microwaving it in 30-second intervals, stirring well after each interval until smooth and melted. Alternatively, you can melt the chocolate using a double boiler.
- Once the cookies are completely cooled, place the strawberry jam over op. Freeze them for 20 minutes, before dipping each one into the melted dark chocolate. Use a fork to lift the cookies out of the chocolate, allowing any excess to drip off, and place them back on the parchment-lined baking sheet.
- Place the chocolate-coated cookies in the refrigerator for about 15-20 minutes, or until the chocolate sets and hardens.
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