INGREDIENTS Makes 12 Servings

• 1.5 cups almond flour

• 1/2 tsp baking soda

• Pinch of pink salt

• 1 room temp pasturer egg

• 1/4 cup coconut sugar (3 tbsp of honey, maple or SF maple works)

• 2 tbsp of natural nut butter

• 2 tsp vanilla extract

• 1/8 tsp cardamom (optional)

• 2 tbsp melted coconut oil (or butter)

• 1/4 cup jam of choice

INSTRUCTIONS

Prep Time: 5 min Cook Time: 10

Preheat oven to 350F. Mix nut butter, vanilla and egg until it thickened and is well combined.

In a separate bowl mix the dry ingredients. Then combine both and add in the melted coconut oil. Mix until all ingredients are well combined.

Scoop out 12 equal size balls of dough on a baking sheet lined with parchment paper. Don’t flatten, they’ll flatten while baking and when you imprint them.

To make the ❤️ shape, either use your index finger or the end of a rounded spoon to make two heart shaped indents.

If you use your finger, have a little bowl of water to dip your finger in before pressing down the cookie so the dough doesn’t stick to you.

Bake for 10 min. Remove from oven and allow them to set and cool before spooning on the jam.

I made a chia jam with a small bag of organic frozen strawberries, little honey and 2 tbsp chia seeds and found baking the cookies with chia jam on turns out better.

BUT if using store bought wait till after they bake.

I tested 3 with a farmers market pepper jelly and it was 🔥 highly recommend that version👍🏼

Mishi tips:

I recommend finding an organic jam and one without added sugars.