My cookbook is here! 
These strawberry crumble almond cookies will melt in your mouth. They are super delicious and easy to make!
These delightful strawberry crumble almond cookies offer a symphony of flavors and textures. The base of these treats is a tender, buttery almond cookie, crafted with finely ground almond flour that imparts a delicate nutty flavor and a wonderfully soft crumb. The lemon zest is optional but definitely recommended to brighten up the flavors!
What truly elevates these cookies is the burst of sweet and fruity flavor from the strawberry jam filling. Each cookie is generously filled with a dollop of vibrant strawberry jam, which softens beautifully during baking, creating a luscious, molten center. You can sub in any flavor jam you have, like fig jam, blueberry jam or raspberry preserves.
To complete this irresistible creation, a delicate crumble topping adorns each cookie. This topping, also made with almond flour, adds a delightful crunch and extra almondy goodness, contrasting with the soft cookie and the gooey jam.
If you like this recipe, you will also love these Healthier Raspberry Cream Cheese Muffins, 6 Ingredient Italian Almond Cookies or my Lighter Strawberry Cobbler.
Thank you for stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe. Now LOVE YOUR LIFE!
Strawberry Crumble Almond Cookies (Gluten Free)
Ingredients
- 2¼ cups (252 g) almond flour
- 1 cup (125 g) castor sugar
- 1/4 tsp salt
- 3 egg whites
- 1 tsp lemon zest, (optional)
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1/4 cup (85 g) strawberry preserves
Instructions
- Preheat oven to 350℉. I used a silicone regular muffin tray but if you're using a metal one, make sure to grease with butter or spray with avocado oil.
- In a large bowl, whisk together the almond flour, sugar and salt. Next, add in the egg whites, lemon zest, vanilla extract, almond extract and mix together until incorporated (you might have to use your hands to fully incorporate).
- Next scoop 2 tablespoons of the cookie dough into each muffin slot and press gently down and up towards the sides. Add 1 teaspoon of jam to each cookie. Then add 1 tablespoon of dough and gently press down to cover the jam. (You can also add some turbinado sugar to the tops here for aesthetic if you like – I didn't). Bake for 15 minutes at 350℉ and then 3 more minutes at 425℉ to give a golden color on top.
Notes
- Store leftovers in an airtight container on your counter up to 5 days.
- If you don’t have strawberry preserves, you can use any other type of jam you have like raspberry, blueberry, fig, apricot or cherry.
- If you don’t have caster sugar, you can make your own by running regular sugar through your mini food processor to make the texture finer. You can also skip the step and just use straight up granulated sugar. The recipe will still be delicious!
Delicious! and easy to make
Thank you Diane!
They are in the oven right now. I’m making them for my gluten-free daughter, although I know we will all enjoy them. This may seem like a silly question but you say after baking for 15 minutes at 3:50 do three more minutes at 4:25. It will take my oven about 2 to 3 minutes to get to 425 so do I take them out of the oven and put them back in when it hits 425 or leave them in while the oven increases in heat and then another 3 minutes at 4:25. I am inclined to get hung up on details and this is a puzzle for me.
Thank you for your great recipe
I left them in and they were beautifully done after four minutes and my oven had only just reached 425°. We shall enjoy them when they’re cool.
I’m surprised these did not turn out! Every single one stuck to the bottom of my silicone muffin pan and split where the filling was when I tried to remove them. After tasting the broken pieces – this was really way too sweet! I’m glad I tried it tho’ – gave it 2 stars because they looked good when they came out of the oven.
These are delicious. I didn’t have a mini muffin tip so I used a large melon scooper and pressed a dimple in the top. Worked perfectly.
Hi Louise, thank you for sharing your feedback – very useful!
I’ve made these several times! My husband said, “don’t lose this recipe! “ 😂 So easy with minimal ingredients. Delicious and I love that they are gluten free. ☺️
HI Maria, that is a great compliment lol
Thank you for the kind feedback!
Could you use 2 full eggs instead of 3 egg whites?
Delectable flavor and texture. Love these are gluten free. Thank you!
Hi Christine, i’m so glad you love them!
can I use rice flour instead of almond flour?
Hi Crystal, i haven’t tried them with rice flour so i cannot say if it would work here
hi! can these be made with a sugar replacement? diabetic here 🙂
Hi Annie, a granula sugar replacement will work. I don’t know if drops will work here.
I love how fast and simple these are to make! They turned out great. This is definitely going to become my new go-to recipe when I need a quick dessert. Thanks for sharing!
Hi Daniela, thanks so much for trying them out! I’m glad they are a winner!
made these with apricot jam. DELICIOUS! And very easy to make. Question.. can I substitute the egg whites for an egg substitute?
Hi Cassandra, They sounds so good!
I havent tried it with an egg substitute and i dont think it would work personally. but please feel free to try it and please let us know if it works.
Can you skip the almond extract or just do extra vanilla?
Hi Andrea, Absolutely yes! Just do the vanilla and they will still be amazing! Enjoy!