Strawberry Breakfast Cookies

Strawberry Cookies

These Strawberry Cookies are the ultimate low-carb breakfast for traveling with or as a healthy dessert. They’re effortless to make in just one vessel and filled with wholesome ingredients like almond flour, coconut freeze-dried strawberries, and coconut oil.

Making delights like this at home enables me to provide more nutrient-dense nourishment for my children. For your family, this has resulted in less hyperactivity and better focus.


  • 2 large eggs
  • 2 1/4 cups almond flour, tightly packed
  • 1/3 cup extra virgin coconut oil
  • 1/4 cup raw honey
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • Five fresh diced strawberries, 
  1. Preheat the oven to 350°F. Combine the eggs, tightly packed almond flour, coconut oil, honey, baking soda, and sea salt with a hand mixer in a bowl.
  2. Whisk in the strawberries with a spoon.  
  3. Using a small cookie scoop, transfer the batter onto a large baking sheet, 1/2 inch apart. The batter should form around 25 cookies. 
  4. Prepare for 15 minutes, or until the cookies have been lightly browned on the top and the bottom. Allow rest on the cookie sheet for 5 minutes before transferring to a wire rack to cool. Store on a plate on the counter. If these cookies are placed in an airtight container they will become soggy because the almond flour is so moist. 


Recipe Notes!

  • Frozen strawberries are not suitable for this recipe.
  • Freeze flat on a large cookie sheet if freezing then transfers to an airtight container or freezer bag. Set individual cookies on the counter to thaw, for about 15 minutes. 



Nutrition Information Per Serving :

  • Calories-381
  • Fat-28g
  • Carbohydrates-18g
  • Fiber -7g
  • Sugar-11g
  • Protein-5g


Cookies paired with tea and coffee will be amazing. Make these strawberry cookies and enjoy them with your beverage!


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