Preheat an oven to 350°F. In a large bowl combine the eggs, tightly packed almond flour, coconut oil, honey, baking soda, and sea salt with a hand mixer. Stir in the strawberries with a spoon.
Using small cookie scoop, transfer the batter onto a large baking sheet, 1/2 inch apart. The batter should form 25 to 26 cookies.
Bake for 15 minutes, or until the cookies have lightly browned on the top and the bottom. Let 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 air tight container they will become soggy because the almond flour is so moist.
Notes
-Frozen strawberries will not work in this recipe. -If freezing, freeze flat on a large cookie sheet, then transfer to an air tight container or freezer bag. Place individual cookies on the counter to thaw, about 15 minutes.