Strawberry Crumble Cookies

• 1 1/4 C chopped strawberries, you want the pieces small
• 1 T lemon juice
• 1/2 C + 1 T maple sugar
• 1 C almond flour
• 3/4 C cassava flour
• 1/4 C coconut flour
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1/2 C palm shortening or grass-fed butter
• 1/2 C coconut sugar
• 1 egg
• 1 tsp vanilla extract

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1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. You may need two baking sheets, depending on the size you have.
2. In a small bowl, combine the strawberries, lemon juice, and 1 tablespoon of maple sugar. Stir to combine everything and set aside.
3. In a medium bowl whisk the almond flour, cassava flour, coconut flour, baking powder, and salt.
4. In a large bowl with a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the palm shortening or butter with the coconut sugar and 1/2 cup of maple sugar. This takes about 5 minutes.
5. Add the egg and vanilla and continue mixing until smooth, scraping down the sides of the bowl occasionally.
6. Slowly incorporate the flour mixture and continue mixing until all ingredients are fully combined. Drain the strawberry mixture and fold the strawberries into the cookie dough. Be sure the berries are fully drained, you don’t want to add the liquid to the cookie dough.
7. Use a spring-loaded cookie scoop to place balls of dough on the sheet pans. Press the cookie dough balls flat with a spatula. Place in the oven and bake for 25-30 minutes. The cookies should be golden brown when they are done.