Ingredients

The following ingredients have 24 Servings
  • ½ cup creamy peanut butter or sunbutter
  • ¼ cup palm shortening
  • ½ cup coconut sugar
  • 1 large egg
  • 1¼ cups blanched almond flour (not almond meal)
  • ½ teaspoon celtic sea salt
  • ½ cup raspberry jam

Instruction

  • In a large bowl, cream peanut butter, shortening, coconut sugar and egg with a hand blender
  • Blend until smooth then stir in almond flour and salt
  • Scoop dough 1 tablespoon at a time onto a parchment paper lined baking sheet
  • Make a large thumbprint in the center of each cookie
  • Scoop jam 1 teaspoon at a time into the center of each cookie
  • Bake at 350°F for 8-10 minutes
  • Cool and serve with a big tall glass of dairy free Almond Milk