Strawberry Almond Cookies

1/2 cup light brown sugar, loosely packed

1/4 cup unsalted butter, at room temperature

1/2 cup plain, unsweetened Greek yogurt

2 Tbsp. almond butter (generous tablespoons)

2 tsp. vanilla extract

1/2 tsp. almond extract

1 cup all-purpose flour

1/2 cup almond flour

1 tsp. baking soda

1/2 tsp. sea salt

1/2 cup finely chopped dried strawberries

1/4 cup sliced almonds

1. Preheat oven to 375 degrees F. Line a large sheet pan with parchment paper, and set aside. 
2. In a large mixing bowl, cream together brown sugar and butter until fluffy. 
3. To the creamed mixture, add the Greek yogurt, almond butter, vanilla and almond extracts, and mix thoroughly. 
4. To the wet ingredient mixture, add the dry: all-purpose flour, almond flour, baking soda, and salt. Stir until combined. 
5. Gently fold in the dried strawberries and sliced almonds until evenly distributed. 
6. Place 1-ounce rounded scoops of dough onto the parchment-lined sheet pan (12 per batch). 
7. Bake at 375 degrees F for 10-12 minutes, or until lightly golden brown. Remove from oven and let cool for 1 minute on the sheet pan, then transfer cookies to a wire rack to cool completely. 
8. Store cookies in airtight container at room temperature for up to 5 days.