• Cookies
• 1/2 cup natural creamy salted peanut butter or nut/seed butter of choice
• 1 pinch sea salt
• 1/2 cup almond flour (or half this amount in coconut
• flour, plus more as needed)
• Filling
• 1 cup dried, unsweetened fruit, such as dried blueberries and/or cherries
• 2 tablespoons warm water

Add peanut butter to a medium mixing bowl. The peanut butter should be runny when measured. Aim to use natural peanut butter, meaning the ingredients should just be peanuts and salt.
Measure out almond flour and add a little at a time until a workable dough forms. If the dough is too dry/crumbly, add more peanut butter. If too sticky or wet, add a little more almond flour.
Scoop dough out in 1 1/2 tablespoon amounts and gently roll into balls (this step is easy and fun for a child). Then pick up one cookie at a time and cradle it in your palm. Use your pointer finger or thumb to make an indent, being careful not to press too forcefully to prevent cracking. If the dough cracks, smooth the cracks over before chilling. Continue until all cookies are pressed, then transfer to the refrigerator to chill.
To make your filling, add dried fruit to a food processor and blend until a ball forms or only small bits remain. Then add warm water one tablespoon (15ml) at a time until a thick paste forms, scraping down sides as needed. Be careful not to add too much water or the jam will become too wet. You’re looking for a paste consistency. Remove cookies from refrigerator and have kids add 1/2 teaspoon of filling to the center of each cookie. Press down to situate the jam as needed. Repeat until all cookies are filled.
Store cookies well sealed in the refrigerator for up to one week, or in the freezer for up to one month (let thaw before enjoying).