• 1 1⁄2 cups blanched almond flour

• 1⁄4 cup coconut flour

• 1⁄4 teaspoon sea salt

• 1 egg, lightly beaten

• 5 tablespoons ghee (or coconut oil)

• 1⁄4 cup maple syrup

• 1⁄2 teaspoon vanilla extract

• 1⁄3 cup jam of choice (look for

one with no added sugar, just fruit!)

1. Preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.

2. In a medium bowl, whisk the almond flour, coconut flour, and salt together until combined.

3. Fold in the egg, ghee, maple syrup, and almond extract and mix until combined.

4. Roll the dough into about 1-inch balls with your hands and place them on the prepared baking sheet. Moisten your thumb with water and press it into the center of each ball to create a small hole for the filling, about 1⁄2 inch wide.

5. Scoop about 1⁄2 teaspoon jam into the center hole of each cookie.

6. Bake for 15-17 minutes, or until the edges just begin to turn golden brown. Remove the cookies from the baking sheet and let them cool completely on a wire rack before serving. Store in an airtight container at room temperature for up to 1 week.