1¼ Cup Almond flour
¼ Cup sugar-free Granulated sweetener
¼ Cup melted Coconut oil
½ Teaspoon Vanilla extract
Pinch of salt
⅓ Cup crushed Peanuts (optional)
3-4 Tablespoons Strawberry Sweet Jam with Stevia
1. In a large bowl, combine all of the ingredients except the crushed peanuts and jam. Mix together until a large sticky dough ball is formed. Cover and place in the refrigerator for 15-20 minutes to set.
2. Preheat oven to 350℉.
3. Using your hands, gently shape into 18-20 equal sized balls. Roll each ball into the crushed peanuts to lightly cover and place on a parchment lined baking sheet. With your thumb or small spoon, gently push down the centres of each cookie, reshaping the sides and flattening slightly to form into a cookie shape.
4. Bake for 15-18 minutes, until edges are slightly golden. After removing them from the oven, gently fill the centres with ½ teaspoon of jam. The cookies are quite delicate so it is important to let them sit until they completely cooled before handling.
5. Store in an airtight container at room temperature for up to 3 days.