These Gluten-free Strawberry Shortbread Cookies are made with naturally-sweetened strawberry jam. A delicious paleo treat!
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!