Instructions

1. Blend the almond flour, coconut flour, lakanto, baking powder, and salt in a food processor. Pulse for 10 seconds until combined.
2. Add vanilla, stevia, egg, and butter to the food processor and pulse until fully incorporated and the dough is formed (will be very soft).
3. Place dough in plastic wrap and refrigerate for at least 60 minutes. Line a baking sheet with parchment paper and set aside.
4. Preheat the oven to 375°F and line a baking sheet with parchment paper.
5. While the dough is chilling make the berry jam. (you can cheat and use no sugar jam from the grocery store if you're in a hurry)
6. Place blackberries and lemon juice in a small saucepan set over medium heat. Bring to a boil, using a fork to crush berries as they soften.
7. Remove from heat and add chia seeds and stevia. Mix well and allow to cool.
8. Scoop cookie dough into tablespoon-sized balls and roll into smooth balls. Place 2 inches apart on a baking sheet and use your thumb to gently make an indentation in the center of the cookie dough. Repeat with the remaining dough.
9. Spoon cooled jam into each thumbprint, filling them to the top.
10. Bake for 9 (soft) to 11 (crunchy) minutes until edges begin to brown. Allow to cool for 5-10 minutes, then transfer to a cooling rack and allow to cool completely prior to serving.
11. Stored in an air-tight container in the fridge for up to a week.