Raspberry Almond Flour Cookies

These delightful Raspberry Almond Flour Cookies combine the nutty flavor of almond flour with the sweetness of monk fruit and the tartness of raspberry jam. The blend of vanilla and almond extracts adds depth, while the use of coconut flour provides a unique texture. These cookies are gluten-free and perfect for a sweet treat without the guilt!

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 cup butter, softened
• 1/3 cup monk fruit sweetener
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/4 cup raspberry jam
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the softened butter and monk fruit sweetener until light and fluffy.
3. Add the vanilla extract, almond extract, and salt to the mixture, and stir until well combined.
4. In a separate bowl, whisk together the almond flour, coconut flour, and baking powder.
5. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
6. Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, leaving space between each cookie.
7. Make a small indentation in the center of each cookie using your thumb or the back of a spoon, and fill it with a dollop of raspberry jam.
8. Bake for 12-15 minutes or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.