Almond Flour Thumbprint Cookies (with homemade raspberry jam)

Ingredients:

1 cup almond flour 

1/4 cup coconut flour 

1 egg 

1 tsp baking soda 

1/4 tsp salt 

3 tbs ghee or butter 

3 tbs coconut oil 

5 tbs smooth almond butter 

1/2 cup sugar free chocolate chips

1 1/2 tsp vanilla 

Monk fruit extract 

Raspberry Jam:

1 cup raspberries

3 tbs chia seeds

2 tbs water

monk fruit extract

Jam instructions:

1) Pour raspberries and water into a saucepan, mash together into a liquid consistency and bring to a boil for about 2 minutes.

2) Turn heat off and mix in chia seeds/monk fruit extract (I taste it to get the right amount of sweetness). Cool in fridge.

Cookie Instructions:

1) Preheat oven to 350.

2) Mix dry ingredients together in one bowl. In another bowl melt the ghee, coconut oil, and almond butter (I just used the microwave).

3) Mix all ingredients together. Form into small balls and make an indent with your thumb on the top.

4) Bake for about 7-10 minutes. Take out and let cool before adding jam and chocolate.

5) After cookies have cooled, melt chocolate chips in a bowl and dip the bottoms of the cookies in the melted chocolate. place back on sheet top down (thumbprint side down) to allow chocolate to harden.

6) Once hardened, use a spoon to scoop jam into the thumbprint indentation.