For the cookie dough, mix the ground cashews, coconut flour, sea salt, baking soda and cinnamon in bowl and blend until well combined.

In another small bowl combine the coconut oil, vanilla, egg and honey.

Add the liquid mixture to the dry mixture and stir for a minute until you have a firm dough.

Roll out the dough between two sheets of parchment paper and place in the fridge for 35 – 40 minutes.

To make the strawberry jam, place the strawberries, water, vanilla, salt and honey in a sauce pan over medium heat.

When the strawberries soften, mash them and cook the mixture on low for 20- 25 minutes until the jam is reduced by half.

Set aside to cool.

Remove the dough from the fridge and use your cookie cutters to cut the base of the cookie and the “frame”. You will have to roll out the dough again to use up all the dough but if you move quickly than will not have to re-refrigerate it.

Place the “frame” cookie over the base and press the edges down. Spoon one tablespoon of Jam into the center and repeat.

Bake the cookies on a piece of parchment paper at 350 degrees for 18 – 22 minutes.

Enjoy!