Strawberry Fluffernutter Cookies

First, prepare the strawberry marshmallows: Whisk together the gelatin and 1/4 cup of strawberry puree, then let it sit for 10 minutes to bloom. In a pot over medium heat, combine the honey, the remaining 1/4 cup of strawberry puree, and sea salt. Bring this mixture to a simmer, then reduce the heat to low and cook until it reaches 240°F. Add the hot honey mixture to the bloomed gelatin and beat it in a stand mixer or with a hand mixer until it fluffs up and forms soft-stiff peaks. Spread the marshmallow mixture onto a square baking dish lined with parchment paper and let it firm up for 4 hours or overnight. Once firm, cut the marshmallow into squares. To make the strawberry coating, simply blend together the arrowroot starch (or powdered sugar) and freeze-dried strawberries. Dust the marshmallow squares with this coating.

Now, prepare the cookies: Preheat your oven to 350°F (175°C). Mix together all the cookie ingredients (peanut butter, maple syrup, almond flour, egg, vanilla, baking soda, salt) in a bowl, reserving the strawberry marshmallows for later. Scoop out portions of the cookie dough onto a baking sheet. Take your prepared strawberry marshmallows and gently press one into the center of each cookie. Bake for 11-13 minutes, or until the edges are lightly golden.