Directions
Preheat your oven to 350°F / 175°C.
Line two large cookie sheets with parchment paper and set aside.
In a large mixing bowl, whisk together the Stevia, coconut flour, and baking powder to combine.
Add the peanut butter, eggs, and vanilla extract to the dry .
Using an electric mixer or a sturdy spatula, mix until a thick, uniform dough forms.
Scoop and roll the dough into 1-inch balls (about 1 tablespoon / 15 ml / 0.5 fl oz each) and place them on the prepared cookie sheets, leaving about 2 inches of space between each one.
Using your thumb or the back of a small spoon, gently press an indentation into the center of each cookie ball.
Fill each indentation with about 1/2 teaspoon (10 ml / 0.3 fl oz) of the sugar-free strawberry preserves.
Bake for 10-12 minutes, or until the edges are set and lightly golden. The centers will still appear soft.
Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
Do not overbake! The cookies will look slightly underdone when you pull them from the oven, but they will firm up perfectly as they cool.
