Delicious grain-free almond cookies filled with homemade strawberry jam. These soft and fluffy cookies are a perfect treat, especially when using fresh berries from the farmers market.
1: If making the jam, cut tops off strawberries then cut in half. Add strawberries and apple cider vinegar to a pot over medium heat. Stir often so that burning does not occur, for 15 minutes.
2: Add honey and cook down for another 10 minutes, then remove from heat.
3: Preheat oven to 350°F and line a baking sheet with parchment paper.
4: Whisk egg in a large bowl, then combine with all other ingredients. It will be dry and crumbly at first, but will eventually form into a smooth dough.
5: Form small balls of dough, making about 10 cookies.
6: Slightly flatten with thumb, making a thumbprint in the middle for the jam.
7: Fill thumbprints with jam, then bake for 8 minutes.
