strawberry almond cookies

a very special cookie

a very special cookie

i’ve finally done it. i’ve been quietly scheming, for months now… maybe even half a year… how could i put strawberries in a cookie? they’ll break down and make my cookie soggy in a matter of hours. i knew it could be done, just didn’t know how… until i spotted a bag of freeze dried strawberries at trader joe’s. nothing added, no yucky mystery ingredients. just freeze dried strawberry. i love strawberries. love love strawberries. i wanted a cookie that would highlight the taste of the strawberry, and i didn’t want it to be too sugary sweet. -ok, a little sugary sweet. i have a really great recipe for a delicate tasting almond cookie, and knew this would perfect. i used a little more syrup to to moisten the batter a little than in the original recipe. i knew the strawberries would suck up a good amount of the moisture. they were great! this was a really successful experiment, and i will definitely make them again. they were a really light cookie, and the strawberries presented themselves as slightly tart and chewy, but not leathery. it was really tough to get a good picture of the beautiful chunks of strawberry, so sorry for the poor photography!

if you like a sweeter cookie, i think these would be great if you gave them a roll in some sugar before baking.

yes, you probably could sweeten them with strawberry jam instead of syrup, but i think they would end up really soft and probably would suffer a pretty short lifespan, maybe a day or 2. you could try it and let me know!

ingredients:

1 1/2 cup maple syrup
2 cups whole wheat pastry flour
1 tsp baking soda
3/4 tsp sea salt
1 cup chunky almond butter (natural)
1/3 cup olive oil
1 1/2 tsp vanilla
1/3 cup slivered almonds
1 1/2 cups freeze dried strawberries* crunched into manageable pieces
*strawberry note* i used 1 1/2 pkg from trader joe’s, and each package is 1.2 oz. you can find them at most grocery stores.
preheat oven to 350f. move racks to top third of oven. prep cookie sheets with parchment paper.
combine all wet ingredients together in a bowl and set aside.
combine all dry (not the strawberries yet!!) in a separate bowl and set aside.
mix wet with the dry until just barely combined. stir in strawberries, trying not to crumble them too much.
using a tablespoon, scoop dough out, and between palms, roll into ball and drop onto sheet 2″ or so apart.
with your thumbs, palm, or spoon, squish balls into flatter discs. they will spread out a little, but the strawberries don’t allow much for an even spread, so this will help keep them uniform.
bake for 8-10 minutes. i wouldn’t wait until tops are golden, for fear that the bottoms could burn in the mean time. remove sheet from oven, and let cookies cool for a few minutes on the sheet before transferring to rack. these stored well in a cookie jar for a full week without getting stale or yucky at all.
do yourself a favor and put some vanilla ice cream between 2 cookies for a special ice cream sandwich. you won’t be sorry.
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