Almond Butter & Blackberry Stuffed Muffin Tops

Soft, cake-like cookies stuffed with almond butter and blackberry jelly.

My take on a classic PB&J! An original recipe inspired by Munchies by VICE.

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Almond Butter & Blackberry Stuffed Cookies

Gluten-Free

Makes: 8 large cookies

Ingredients

• About 8 tbsp almond butter

• 1/4-1/3 c blackberries

• 1/8 tsp xanthan gum

• 2 c almond flour

• 1/4 c coconut sugar

• 1.5 tsp baking soda

• 1 tsp kosher salt

• 1/2 tsp cardamom

• 1 c roasted almonds

• 1/4 c maple syrup

• 2 eggs

• 1.5 tsp pure vanilla extract

• 1/4 c unsweetened applesauce

Directions

1. Preheat oven to 350 °F.

2. Spoon out about 8 individual tbsp of almond butter onto a parchment paper-lined tray and freeze.

3. Mash the blackberries with a fork. Mix the anthem gum into it (the mixture should firm up like jelly).

4. Whisk together the almond flour, coconut sugar, baking soda, salt, and cardamom.

5. In a food processor, blend the roasted almonds together until almost butter-like (they should be like a wet sand, where it sticks together if you apply pressure to it).

6. Add the processed almonds to a separate bowl together with the maple syrup, eggs, vanilla, and applesauce. Mix until smooth and evenly combine.

7. Add the wet to the dry ingredients and mix until well combined. Let sit in the fridge for about 10 minutes.

8. Take a large spoonful of cookie dough into your hand and press into a flat disk (it’s normal for the mixture to be kind of wet and sticky, so don’t let the messiness discourage you).

9. Add 1/4 tsp of the jelly mixture to the center and top with one of the frozen almond butter dollops).

10. Add another flattened disk of dough on top and combine until you achieve one big cookie. Continue until you finish the dough (you may have leftover frozen almond butter and jelly).

11. Bake for 10-14 minutes or until the top of the cookies are a soft golden brown.

12. Let fully cool before eating!