- INGREDIENTS -

• 128 g natural peanut butter (I used smooth Whole Earth peanut butter)

• 1 pinch sea salt

• 60 ml maple syrup

• 149 g ground almonds

• Jam of your choice

- DIRECTIONS -

1. Add peanut butter to a medium mixing bowl and add maple syrup - stir until well combined. 

2. Measure out almond flour and add a little at a time until a workable dough forms. If too dry/crumbly, add more peanut butter or maple syrup. If too sticky or wet, add a little more ground almonds. Be patient, it can be a bit of work to add in the ground almonds - lots of mixing and stirring.

3. Scoop dough out in little bite sizes and gently roll into balls. I weigh them to 20g little bite sizes. Then pick up one cookie at a time and cradle it in your palm. Use your middle finger finger or thumb to make an indent, being careful not to press too forcefully to prevent cracking. If the dough cracks, smooth the cracks over before chilling. Continue until all cookies are pressed, then transfer to the refrigerator to chill for 20 minutes.

4. Remove cookies from refrigerator and add 1/2 tsp of jam to the center of each cookie. I used Bon Maman Blueberry jam, you can use any and maybe even make your own! Press down to situate the jam as needed. Repeat until all cookies are filled.

5. Store cookies well sealed in the refrigerator up to 1 week, or in the freezer up to 1 month.