Gluten-Free Peanut Butter And Jelly Cookies

• 1/2 cup creamy peanut butter or sunbutter
• 1/4 cup vegetable shortening
• 1/2 cup coconut sugar
• 1 egg
• 1 1/4 cup blanched almond flour
• 1/2 teaspoon celtic sea salt
• 1/2 cup cascadian farms raspberry jam

1. Preheat the oven to 350 degrees.
2. In a large bowl, cream the peanut butter , shortening, coconut sugar, and egg with a hand blender. Blend until smooth and then stir in the almond flour and salt.
3. Scoop the dough 1 tablespoon at a time onto a parchment paper-lined baking sheet. Make a large thumbprint in the center of each cookie. Scoop the jam 1 teaspoon at a time into the center of each cookie.
4. Bake for 8-10 minutes. Cool and serve with a big tall glass of dairy-free almond milk.