These cookies are light, with a hint of crunch, and perfectly sweet. It has healthy protein from the almond flour and peanut butter.
makes 24 small cookies
2 tbsp. creamy peanut butter
1/2 cup coconut sugar, or monk fruit
1 tsp. vanilla extract
1/2 tsp baking soda
1/4 tsp salt
2 tbsp. coconut oil, melted
1 cup scant almond flour
2 tbsp. arrowroot
1/2 cup raspberry jam, to fill cookies
Preheat the oven to 350˚ F and line a baking sheet with parchment paper.
Mix the peanut butter, coconut oil, coconut sugar, together in a stand mixture or a bowl until light and fluffy.
Then add in the egg, and vanilla extract.
Mix the baking soda, salt and four and mix until everything is incorporated.
Then add that to the peanut butter mixture. This will make a soft dough.
Using your hands, roll out 1 tsp -or 1 tbsp. small balls of dough, and then slightly flatten them into a patty shape onto your baking pan.
With your thumb or a spoon, press down into the centre of each cookie to form a little well.
Bake for 7 minutes, then remove from the oven and fill the center of each cookie with Jam. If your cookies rose in the oven and the center well isn’t deep enough, use a spoon and press down into the center of each cookie while they are still warm.
Bake again for 5-6 minutes or until cookies are golden around the edges. Let cool and enjoy.