Love trying new cookie recipes, and this one is adapted from Elana’s Pantry (http://www.elanaspantry.com/gluten-free-peanut-butter-and-jelly-cookies/). I used almond butter instead of peanut butter since wanted to try something different, and also changed a couple other things in the recipe since I’m a proponent of ‘use what you have.’ I was happy with the result!
1/2 cup almond butter
1/4 cup coconut oil
1/2 cup brown sugar
1.25 cups almond meal
Dash of sea salt
1/4 cup jelly
In a large bowl, mix together the almond butter, coconut oil, sugar, and egg. Add in the almond meal and salt. I also added a little water to the mix.
Scoop dough out by the tablespoon onto a parchment lined baking sheet. Make a thumbprint in the center of each cookie and put the jelly in. Bake in a 350 degree oven for 15-20 minutes and let cool before serving.