INGREDIENTS (serves 12):

DOUGH

• 1 cup blanched almond flour

• 1/4 cup coconut flour

• 1/2 cup (2 scoops) vanilla 20/20 fiber/protein powder

• 1/2 tsp baking powder

• 1/4 tsp sea salt

• 1 Tbsp unsweetened vanilla almond milk

• 3 Tbsp coconut oil (melted)

• 2 large egg whites

• 1 tsp vanilla extract

FILLING

• 1/2 cup sugar-free fruit flavor jam of choice

OR

• 1 cup raspberries (fresh or frozen), washed and chopped

• 1/2 Tbsp lemon juice

• 1 Tbsp stevia, or other nonnutritive sweetener

• 1 Tbsp Zen Basil Seeds

PREPARATIONS:

1. Line 1-2 baking sheet with parchment paper and set aside.

2. In a medium bowl, combine almond flour, coconut flour, 20/20 powder, sea salt and baking powder. Set aside.

3. In a small bowl, whisk coconut oil, almond milk, vanilla extract, and egg whites until well combined. Pour mixture into the medium bowl and fold until a dough forms. Cover bowl with saran wrap and refrigerate for 1 hour. Dough should be pliable but not crumbly or stiff; add a little more almond milk, a teaspoon at a time, if too dry.

4. While dough chills, prepare filling by adding chopped raspberries to a saucepan and placing over medium heat. Cook until raspberries break down, ~3-8 minutes (depending on if using fresh or frozen). Using the back of a spoon, a spatula or a potato masher, mash fruit to desired consistency.

5. Remove from heat, stir in lemon juice and sweetener (adding 1-2 tsp of both if needed). Stir in basil seeds, 1 tsp at a time and set aside to cool and allow seeds to expand. Leftover jam can be stored in mason jar in fridge for up to 2 weeks.

6. After dough has chilled for an hour, remove from fridge and place on parchment paper. Place another piece of parchment paper atop dough and using a rolling pin, roll dough out to ~⅛ inch thickness.

7. Using a 3 inch round cookie cutter, cut out cookie rounds and transfer to prepared baking sheet(s), placing cookies ~1.5 inches apart. Gather the scrap dough, roll, and repeat until you have 24 cookie rounds.

8. Spoon 1 teaspoon of prepared jam in the center of each round cookies. Using your fingers fold in the sides, slightly overlapping the filling, to form a triangle so that each side of the cookie has a corner that folds over and a corner that folds under. Pinch the corners together neatly so that they form a point. Place cookie sheets into the refrigerator for 20 minutes to chill. Preheat oven 350°F while cookies chill.

9. Place baking sheet in oven and bake cookies for 10-15 minutes, or until golden brown. Let cool completely.