Raspberry Crumble Cookies

• temps total: 47 minutes

Ingrédients

Here’s what you need:

6 tbsp butter or coconut oil, slightly softened

1/3 cup powdered sugar

2 tbsp maple syrup

1/2 tsp vanilla extract

1/2 tsp almond extract

1 1/2 cups plus 2 tbsp almond flour

1/2 tsp salt

1/3 cup raspberry or strawberry jam

Instructions

Preheat oven to 350F and line a muffin pan with 10 liners or grease with butter.

In a large mixing bowl, cream together the butter, powdered sugar, maple syrup, vanilla and almond extract until well combined. Scrape down the sides as needed.

Fold in 1 1/2 cups almond flour and salt until just combined.

Press 1 tbsp of dough into the bottom of each muffin liner. Spread 1 tsp of jam into the center and repeat with the remaining dough, leaving about 3/4 cup of dough for the crumble. You should get around 10 cookies.

Mix the remaining 2 tbsp of almond flour into the remaining dough so it becomes more crumbly. Sprinkle the crumbs over the top of the raspberry so it’s mostly covered.

Bake for 15-20 minutes until the edges and the tops are golden. Let the cookies cool for at least 30 minutes in the pan before transferring to a wire rack.