Chocolate Almond Butter Cookies with Jam

I am probably the only person who does not like peanut butter. So I created this lovely marriage of almond butter, jam, and cocoa for myself, and my hubby thinks this is actually better than the ones I made with peanut butter for him.

Baking time: 11 min
Prep time: 15 min
Yields: 24 cookies

Ingredients:
1 cup whole wheat flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/8 teaspoon fine salt
1 stick unsalted butter, at room temp.
3/4 cup creamy almond butter
3/4 cup sugar
1/2 light brown sugar
1 egg, at room temp
1 teaspoon pure vanilla extract
1/4 cup blueberry, or blackberry jam

Directions:

Step 1: Preheat oven to 375F and mix flour, cocoa powder, baking soda, and salt in a medium bowl and set aside

Step 2: Beat butter, almond butter, white & brown sugar together with a hand or stand mixer until smooth for about 30-40 secs. Add the eggs & vanilla extract and blend well. Add the flour mixture gradually until everything is well incorporated. The dough should come together nicely and should appear very moist.
Step 3: Form the dough into golf ball size balls and place them on baking sheets with parchment paper. Using the back tip of a wooden spatula, make a hole in the center of each ball of dough, about 1/2 to 3/4 inch deep. Spoon 1 teaspoon of jam into each hole.

Step 4: Bake for 11-12 min until you start to see the surface of the cookies a little crackled. Cool the cookies completely about 15 min before serving.