2 cups almond flour, sifted
1 cup smooth natural unsweetened peanut butter
4 eggs, whisked
1 cup brown sugar substitue (I used Lakanto Golden)
1 cup Sugar free jam of your choice ( I used homemade raspberry, my recipe can be found here)
1/2 cup smooth natural unsweetened peanut butter
2 tablespoons powdered monkfruit
4 tablespoons unsweetened almond milk
**Combine all ingredients in a small pot over medium heat, keep stirring the whole time. All ingredients should be smoothly combined after approximately 5 minutes. If needed (depending on how dry your peanut butter is) you may want to add a bit more almond milk until a smooth consistency is reached**
Preheat oven to 350 degrees Fahrenheit. Using a muffin top pan, grease all the cavities very well and set aside.
Mix all of the ingredients together, except the jam. Roll into 2" size balls, and press down individually into the muffin pan. Using your thumb, make a small indent. Scoop one tablespoon of jam into each thumb cavity.
Bake for 15 minutes.
Allow to set for approximately 5 minutes before removing carefully from the pans.
Allow to cool for 15 minutes, and top with the glaze if desired
Makes approximately 15 cookies.