Peanut Butter & Plum Jam Cookies

Directions

For plum jam:

In small saucepan over high heat, add chopped plums, honey, lemon and water. Bring to boil, then turn heat down to low and simmer, uncovered, for 45 minutes, stirring occasionally. Use a fork to mash larger plum pieces until desired jam thickness.

For cookies:

Preheat oven to 350 degrees F. Whisk together the almond flour, baking soda, and sea salt in mixing bowl; set aside.

Process together peanut butter, honey, and vanilla extract. Add the almond flour mixture to the food processor and pulse until well-combined. If mixture is still a little wet, add almond flour by the teaspoon as needed until a smooth dough forms.

Form the dough into 1-inch balls and place on baking sheet with silicone baking mat (such as Silpat) or parchment paper. Leave at least 2 inches in between cookies. Press a thumbprint into the center of each cookie and fill with 1/4 - 1/2 tsp plum jam.

Bake cookies for 8-10 minutes. Remove cookies from oven and place on wire rack to cool.