Ingredients
Scale
- 2 cups almond flour
- ½ cup arrowroot flour
- ¼ cup cacao powder
- scant ¼ tsp sea salt
- 3 Tbs pure maple syrup
- ¼ cup coconut oil, melted and cooled to room temp
- Fruit-sweetened raspberry jam (I used the Trader Joes’ organic kind)
- ½ cup fair trade bittersweet chocolate chips
Instructions
- In a food processor, pulse together the dry ingredients just until combined.
- Pulse in the wet until a smooth dough ball forms.
- Scoop round tablespoon-sized balls of dough onto a parchment-lined baking sheet. Space the balls about 1 ½ inches apart. Press your thumbprint gently into the center of the balls.
- Scoop ½ a teaspoon of jam into the center well of each cookie.
- Bake at 350 degrees F for 12 minutes. Transfer cookies to a cooling rack.
- Now, melt the chocolate chips in a double boiler over high heat, until smooth and melted. Let cool.
- Once both the cookies and the chocolate are cool, drizzle the chocolate over the cookies. (I did this using a ziplock baggie filled with the chocolate. Then I cut off a tiny piece of baggie from the corner, and used it as a piping bag for pretty chocolate design.)
- Let the chocolate set, then serve the cookies!