Makes 25 to 26 cookies
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.
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.
-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.