These cookies are a quick and easy variation of the chocolate-marshmallow cookies. I ran out of miniature marshmallows so I grabbed the raspberry jam from the fridge and made thumbprints with the remaining dough. The cookies turned out delicious.
Just be careful with the jam used, not all jams will melt during the baking. The jam I used did not melt and settle into the cookies while they baked. It did not affect the flavor, but it did not look as nice as I had hoped. If you want to ensure jam melts and settle into the cookies you can premelt the jam in the microwave before filling and baking the cookies.
- 11.3 oz (2 2/3 cups) almond-coconut flour
- 1.5 oz (1/2 cup) cocoa powder
- 2 tablespoons flaxseed meal
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 4.0 oz (1/2 cup) unsalted butter
- 0.9 oz (2 tablespoons) shortening
- 7.0 oz (1 cup) granulated sugar
- 1 teaspoon molasses
- 2 eggs
- 2 teaspoons vanilla
- 1/4 cup raspberry jam, or any flavor of your choice
In a bowl, whisk together the almond-coconut flour, cocoa powder, flaxseed meal, baking soda and powder, and salt. Set aside
In another bowl, cream together the sugar, molasses, butter and shortening until light and fluffy. Add each egg, one at a time, beating well after each addition. Add vanilla extract and mix to combine. Add the almond-coconut blend and mix to combine,
Roll a tablespoon of dough into a ball. Place on a parchment lined baking sheet. Using your fingertip or the back of a 1/2 teaspoon create an indentation in the dough. Fill each cookie with a 1/2 teaspoon of jam. Bake cookies for approximately 8 minutes until the surface of the dough looks dry. Allow the cookies to cool on the baking sheet for about 2 minutes before transferring to a cooling rack.