Yield: 32 cookies


–2 cups almond flour

–1/4 cup coconut flour

–1/2 cup sugar

–1 tsp baking powder

–1/8 tsp salt

–7 Tbsp coconut oil, heated until just barely melted

–1 large egg

–1 tsp almond extract

–1/3 cup raspberry jam (or jam of choice)


–In a medium bowl, stir together almond flour, coconut flour, sugar, baking powder & salt.

–In another medium bowl, stir together coconut oil, egg & almond extract.

–Add the flour mixture to the wet mixture & stir until just combined. (The dough will feel wet.)

–Preheat oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.

–Roll dough into 1″ balls and place 2″ apart on prepared cookie sheet. (The dough will feel greasy.)

–Using your thumb, make an indentation about 3/4 of the way down into the cookie. Reform edges of cookie into round shape as necessary.

–Fill each indentation with 1/2 tsp jam–don’t overfill!

–Bake for 8 min or until the cookies have just barely started to brown on the bottom.

–Let cookies cool for 5 min on baking sheet, then remove to a wire rack to cool completely.