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These Gluten Free, Paleo Strawberry Shortbread Cookies are heavenly! Made with homemade paleo jam and naturally sweetened, these cookies are a divine treat!
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I love these gluten free, paleo strawberry shortbread cookies. I want to eat them every day. I remember those Knott’s Strawberry Shortbread Cookies that my grandma liked to keep in her pantry and I wanted to make some of my own that wouldn’t upset my stomach. My first attempt was a fail:
Although they tasted great, they didn’t really have the look I was going for. So I adjusted the ingredients and tried again until the recipe was perfected. My second attempt was much better!
You’ll want to chill the shortbread dough before forming the cookies. I rolled the dough into 1-inch balls and used my thumb to make an indentation in the center for the jam to go in.
Then I filled the centers with homemade paleo strawberry jelly and baked them. The result was some super tasty Paleo Strawberry Shortbread Cookies!
I had a hard time not eating the whole plate of these. But with some self control, I placed them into a tupperware container to take to the gym with me. I also brought a couple to my hair-stylist when I got my hair colored last weekend. They were well received!
These are a perfect Springtime Paleo treat! Great for Easter, or any other spring time celebrations! But really, you can enjoy these paleo strawberry shortbread cookies any time of the year.
These really are super tasty! I Hope you enjoy these Paleo Strawberry Shortbread Cookies!
These Gluten-free Strawberry Shortbread Cookies are made with naturally-sweetened strawberry jam. A delicious paleo treat!
- 2 cups almond flour
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/4 cup ghee or grass-fed butter
- 1/4 cup honey
- 1/2 cup strawberries
- 2 Tbsp honey
- 1/2 juice lemon
In a bowl add the almond flour, salt and baking soda and mix well.
Mix the honey and ghee together in a small bowl, then pour into the dry mixture and mix until everything is well combined. Refrigerate the dough for an hour.
While the dough is chilling, make the jam. Add the strawberries to a small saucepan over medium-high heat. Cook until they are heated and begin to break down and gel. Add in the honey and lemon juice. Stir and cook for 10 minutes. Then lower the heat and cook for another 10-15 minutes, or until the jam has thickened and coats the back of a spoon.
Remove dough from fridge. Roll into 1 inch balls and place on a baking sheet lined with parchment paper. Use your thumb or a spoon to make an indentation in the center of each cookie.
Place about a quarter to a half of a teaspoon of the strawberry jam in the center of each cookie. You might have a little extra jam leftover. Bake at 350 degrees for 8-10 minutes, or until they are lightly golden.
Remove from oven and let cool for 5 minutes on the cookie sheet until moving them to a cooling rack to cool the rest of the way. Enjoy!