Ingredients

• Ingredients Units USM Scale 1x2x3x 2 cups almond flour (I used Bob’s Red Mill Fine AF) pinch of salt 1/4 cup pure maple syrup 1/4 cup light flavored olive oil 2 teaspoons vanilla extract 1/3 cup slivered almonds, crushed or chopped (optional) 3 tablespoons triple berry chia seed jam (or your favorite jam), divided

Preparation

• Instructions Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicon mat. Make the dough: In a medium bowl, whisk together the maple syrup, olive oil and vanilla. Add the almond flour and salt, mix well until the mixture forms a soft dough consistency. Almonds: Place the crushed almonds in a small bowl, set aside. Shape the cookies: Roll dough into 1 inch balls (I used a 1 tablespoon measuring scoop, scooping up rounded tablespoons full of dough). Roll the dough balls in the crushed almonds, and place on a rimmed baking sheet, about 2 inches apart. Add the jam: Using your thumb or the back of 1/2 teaspoon measuring spoon, make an indent in the center of each cookie. Pinch together any large cracks around the sides of each cookie. Fill the indent with 1/2 teaspoon of jam. Bake: Place in the oven and bake for 10 – 15 minutes, oven may vary (see notes). Once done, the cookies will be soft and harden as they cool. Makes 16 – 18 cookies Store: Store loosely covered on the counter for up to 3 – 4 days. You can also keep them in an airtight container, just note they will soften a bit but will still be chewy. Or keep in a covered container in the refrigerator for 7 – 10 days. To freeze, let cool and store in freezer safe containers with parchment paper between each layer, will keep for to 2 months.