It’s hard to believe these are gluten-free and have barely any added sugar because they are divine! Swap coconut oil for butter to keep these dairy-free/vegan

Cookie Base:

1 cup almond flour

1 Tbsp coconut flour

1/2 tsp baking powder

1 Tbsp maple syrup

3 Tbsp melted butter

1/4 tsp salt

Jelly Layer:

2 cups frozen raspberries

2 Tbsp maple syrup

1 Tbsp fresh lemon juice

2.5 Tbsp chia seeds

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Peanut Butter Layer:

1/2 cup peanut butter (or any nut/seed butter)

Make the Jam:

Heating the raspberries, maple syrup and lemon juice in a small pot over medium heat. Once the raspberries start to cook down and get juicy, add the chia seeds and stir until thick. (store in a jar in the fridge)

Make the Cookies:

1. Preheat oven to 350 degrees and line an 8x8 baking dish with parchment paper
2. Mix all of the cookie base ingredients together then press the dough evenly into the prepared baking dish. Bake for 18 minutes or until golden brown on top
3. Remove from the oven and let cool for about 5 minutes then spread an even layer of peanut butter on top
4. Next, spread 1/2 cup of jam in an even layer on top and let chill in the fridge for about 30 minutes
5. Cut into squares and enjoy!

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