I had a bunch of organic strawberries last weekend, and I didn’t want them to go bad, so I made this recipe based on a paleo recipe I saw.  You can also substitute blueberries, blackberries or raspberries.  And, because of their nutritional value, they make a great breakfast! This makes 36 small cookies.  You can freeze them too.

The one thing our family has learned is once you stop eating processed food, most of it taastes too sweet once you try it again.  So, these cookies have only ½ cup of raw honey for 36 cookies.  I like using natural sweetners vs. others, but you may want your carbs even lower.  There are websites you can look up substituting Stevia for the honey, I just haven’t done it.  Each cookie has about 5-6 carbs and they are full of protein from the almonds, and net carbs are probably lower due to the fiber.

preheat oven to 375°F (190°C)

Ingredients

3 cups blanched almond flour (Honeyville is my fav)
½ cup raw honey
1 tsp sea salt
¾ tsp cinnamon
2 eggs
1 Tbs. chia seeds
1 tsp baking soda
2 tsp vanilla extract
½ cup raw almond or cashew butter at room temp or slightly warmed
¼ cup unsweetened coconut milk (or almond milk or hemp milk)
1 cup berries, I quartered the strawberries, which were tiny to begin with

parchment paper or baking sheet or grease cookie sheet with coconut oil

Directions

In mixer, “cream” the honey, eggs, salt, cinnamon, soda, vanilla and chia seeds.  Add the milk.  With the mixer running on low, slowly add the first cup of almond flour.  Then, add the almond or cashew butter. Mix well.  Continue with the last two cups of almond flour slowly.  When the batter is ready, stir in the strawberries carefully.

Scoop small tablespoons onto a prepped cookie sheet.  They cook more evenly if you flatten the tops a bit.  Bake for 12-14 minutes, they will brown nicely.  Cool on rack.  I don’t put these in a covered tin, they get kind of “wet”, so we leave them on a plate and lightly cover them with a clean cloth.  For some reason, they disappear! 😉

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