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Ingredients
  

  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 cup granulated sugar
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 7 tbsp coconut oil, melted and cooled slightly
  • 1 large egg, room temperature
  • 1 tsp almond extract
  • 1/3 cup raspberry jam (or jam of choice)

Instructions
 

  • In a medium bowl, stir together almond flour, coconut flour, sugar, baking powder and salt.
  • In another medium bowl, stir together coconut oil, egg and almond extract.
  • Add the flour mixture to the wet mixture and stir until just combined. Let sit for 10 minutes, which allows the coconut flour to absorb the liquid.
  • Preheat the oven to 350 degrees F and line a cookie sheet with a piece of parchment paper.
  • Roll the dough into 1-inch balls and place 2 inches apart on the prepared cookie sheet. The dough will feel greasy, but this is ok.
  • Using your thumb, make an indentation about 3/4 of the way down into each cookie. You may want to re-form the edge of the cookies if the dough cracks.
  • Fill each indentation with 1/2 teaspoon of jam. Be sure not to overfill them.
  • Bake for 8-10 minutes, until the cookies have barely started browning on the bottom.
  • Let the cookies, which will be very soft, cool for 5 minutes on the baking sheet and then remove to a wire rack to finish cooling completely.
  • Refrigerate in an airtight container for up to 4 days.

Notes

Butter can be used in place of coconut oil.