Raspberry jamI like an organic jam sweetened with fruit juice
2ozwhite baking chocolate
1tspcoconut oilrefined if you really don't want a slight coconut taste
Cream together butter, sugar, and eggs with electric mixer.
Melt 3oz white baking chocolate, and combine with butter mixture.
Add almond flour, coconut flour, baking soda, and salt. Use a fork to mix up the dry ingredients a bit, then mix everything together well.
Stir chocolate chips into the batter by hand.
Drop batter by the spoonful on a baking sheet, a bit smaller than golf-ball sized.
Bake at 350F for approximately 10 minutes, or when the edges are golden (peek in at 8 minutes, as oven temps vary).
Melt 2 oz of white baking chocolate and stir in 1 tsp of coconut oil to thin it out. Add slightly more if necessary to achieve a nice drizzling consistency (small but steady stream off the spoon when lifted up).
Let baked cookies cool for at least 5 minutes, then top with a nice dollop of raspberry jam, and a drizzle of melted white chocolate.
Enjoy, and try to remember to share. ;)
I use a stoneware baking sheet, without parchment paper, and they turn out great. If you have issues with sticking, try parchment paper.I've successfully used (refined) coconut oil in place of the butter, which makes them dairy-free, too! I think virgin coconut oil would be fine too, if you're okay with a hint of coconut flavour.