Ingredients

The following ingredients have 9 Servings
  • Strawberry Jam:
  • 1 Cup Strawberries
  • 2 TB Erythritol
  • 1 Tsp Agar Powder
  • Cookie Dough:
  • 1 Cup Bob's Red Mill Paleo Baking Flour
  • 1 Cup Unsweetened Shredded Coconut
  • ¼ Cup Erythritol
  • 1 Tsp Baking Powder
  • 3 TB Coconut Oil
  • ¼ Cup Lite Culinary Coconut Milk
  • Icing Drizzle:
  • ½ Cup Powdered Erythritol
  • 3 Tsp Water
  • Extra Shredded Coconut (to top)

Instruction

  • In a bowl, heat in the microwave until you can easily mash the strawberries and mix in the agar and erythritol. Refrigerate for 1 to 2 hours until slightly gelled.
  • Preheat the oven to 375°F.
  • In a large bowl, combine all the cookie dough ingredients mix and knead together with your hands.
  • Prepare a baking sheet with a Silpat or parchment paper.
  • With the cookie dough, form 9 balls (about 1 1/2 tablespoons each) and spread them out on the lined baking sheet. Press them down a bit to flatten.
  • Bake the cookies in the oven for 10 minutes. Remove and press the center down with your thumb to make an imprint.
  • Fill each imprint with about 1 tsp of the strawberry jam and then place bake in the oven to bake for another 8-10 minutes.
  • To make the icing drizzle, just combine the powdered erythritol and water. Mix well and pour into a small plastic bag, cutting one of the corners for easy drizzle squeezing.
  • Once the cookies are done baking and have cooled a bit, drizzle on the icing and sprinkle one extra shredded coconut if desired.