Strawberry Almond Cookies are a delicious springtime treat. Pack them up for a picnic, have a couple with an afternoon cup of tea, or grab a few on your way out the door for breakfast!

I’ve been on a quest for the past year to bring you a strawberry-almond-vanilla baked good, and I think I’ve finally done it. To me, the flavor combination of strawberry, almond, and vanilla is a welcome and refreshing change from the warmer spices of winter baking. A little lighter, a little brighter flavor profile for the lighter and brighter days of spring.

These cookies are also on the lighter side of baked goods. Greek yogurt and almond butter take the place of some of the butter and eggs for richness, while adding protein to this snack. Almond flour is substituted for some of the all-purpose flour, which also adds some protein and healthy fats, and helps these cookies stay tender. 

One of the challenges I had with incorporating strawberries into baking was that fresh strawberries aren’t very attractive after baking. They turn a little mushy, they lose their bright red color and fade to a pink-ish purple, and often sink to the bottom of whatever the bake is. I finally landed on just the right strawberries to use for these cookies when I found dried strawberries among the dried fruit and nuts at the grocery store. Dried strawberries stay beautiful ruby red, and the texture is perfect in these cookies.

I hope you’ll make these Strawberry Almond Cookies this spring! 

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