Lemon-Raspberry Jam Cookies
INGREDIENTS
1/2 cup date paste (see my recipes)
1/4 cup almond butter
1 tsp vanilla extract
2 cups almond flour
1/2 tsp baking soda
1 tsp lemon juice
2 tsp lemon zest
4 tbsp chia raspberry jam
INSTRUCTIONS
Combine date paste, almond butter, lemon juice, lemon zest, and vanilla extract in a bowl. In a separate bowl combine the almond flour and baking soda. Add the dry mixture to the wet mixture and mix to form a cookie dough. Roll into 12 balls and place on a parchment-lined pan. Using a rounded spoon, press to create a cavity in the middle of each cookie dough ball. Fill the cavity with raspberry jam. Bake at 350 F for 10 minutes. Enjoy!
