We are card carrying cookie monsters. Don’t believe me? Check out our cookie card!
Jealous? I thought so! Who doesn’t want to be a C. Muncher?
Last week, I made a batch of cookies that disappeared so fast it was alarming…even by our standards. That is why it is my duty to share this simple recipe with you!
You will see that the recipe calls for jam. I made my own raspberry/rhubarb freezer jam with raspberries and rhubarb we picked last week. I’m not an expert when it comes to making preserves, but it was very easy to do with my Vitamix. I just followed the instructions included with the store-bought pectin. I will recommend this particular brand of pectin because you can use it to make low-sugar or sugar-free jams. This is not an affiliate link, I’m just recommending it because it works! It is called Pomona Pectin, I bought mine at Whole Foods.
If you don’t want to make your own jam, go ahead and use your favourite store-bought jam. No biggie!
The second time I made this recipe, I only had XL-sized eggs so dough was a bit wet and sticky, but it didn’t hurt the final product at all! They don’t contain any butter or oil, so they don’t spread out much while cooking.
I look forward to experimenting with this recipe in the future…maybe a chocolate chip version?Print
- 2 cups almond flour
- 2/3 cup granular sweetener of your choice*
- 2 large egg whites (room temperature)
- Pinch of salt
- 1/3 cup hemp hearts (optional)
- 2 tbsp apricot jam or honey (optional but recommended for chewiness)
- Additional jam for topping the cookies
- Preheat the oven to 325F.
- Mix together the almond flour and the sugar or sweetener in a medium bowl.
- Beat the egg whites and salt in a separate bowl with an electric mixer until soft peaks form. Don’t over mix.
- Fold the eggs in to the almond flour mixture using a rubber spatula until incorporated.
- Add in the hemp hearts and apricot jam or honey, if you are using them.
- Mix until all ingredients are evenly incorporated.
- Line a cookie sheet with parchment or a silicone baking sheet.
- Portion out cookie dough using a tbsp. Don’t worry if the batter is sticky, they don’t have to be perfect shapes.
- Once you have portioned out all the cookies, use your thumb to make a dent in each one.
- If the batter is too sticky, try wetting your thumb (slightly) before you press each cookie.
- Spoon jam in to each dent, 1/4 tsp to 1/2 tsp should be plenty per cookie.
- Bake for 25 minutes, rotating the tray at the 12 minute mark.
- Cool before eating.
*If you use an alternative sweetener, check the manufactures recommendations for substitution amounts. You want to have the equivalent of 2/3 cup of sugar.