These cookies are super easy to make, but I do give instructions for whether you want to add the jam before cooking or after cooking!

1. Preheat the oven to 375ºF and line a baking sheet with parchment paper.
2. In a large mixing bowl, mix together the super-fine almond flour and the coconut sugar. Make sure there are no lumps – it can help to just mix by hand to break up any lumps.
3. Add the cold egg, room temperature butter (do NOT melt), and the almond (or vanilla) extract and beat together on medium speed with an electric mixer until smooth.
4. Roll the dough into 16 balls (about 27 grams each) and place on a parchment lined baking sheet.
5. Gently use your thumb or a small coffee spoon to create a well in the center of the cookie for the jam. Make sure not to make the bottom too thin because the jam would break through. This makes about a 2.25-2.5″ cookie after creating the well.
6. You have two options for the jam: you can either add the jam before cooking or after cooking, depending on your preference. Putting the jam in the cookie BEFORE cooking creates a more solid jam (which also makes it easier to store and stack the cookies since it’s not messy). On the other hand, putting the jam in the cookie AFTER cooking means the jam is still jelly-like but more on the messy side (this is a more flavorful option in my opinion, but not as good for storing and stacking).
7. Here are the cooking instructions for both options:
8. If putting the jam in BEFORE cooking: Bake 10-11 minutes on aluminum or 13-14 minutes on stainless steel, until the edges are be golden brown. After removing from the oven, let the cookies rest on the cookie sheet for at least 10 minutes because it takes a bit for them to set (they will break apart if moved too early).
9. If putting jam in AFTER cooking: Bake 8-10 minutes on aluminum or 11-13 minutes on stainless steel, until the edges are golden brown. Remove from the oven, reinforce the wells by gently pressing them down again if needed, and let the cookies rest on the cookie sheet for at least 10 minutes because it takes a bit for them to set (they will break apart if moved too early). After cooled, spoon the jam into the wells.
10. Store in an airtight container in the refrigerator preferably – if you baked them with the jam, then you can leave at room temp for a few days, but keep refrigerated if you added the jam after baking.