Ok, so I have to admit, Valentine‘s Day is actually one of my favorite holidays! I know most people hate it and it gets a bad rep, but I just love all of it – the colors, foods, clothes, hearts, etc. – what's not to love about celebrating love?!
I think we should embrace Valentine‘s Day, we could all use a little more love in this world. Forget about stressing over gifts or what you'll do or not do and simply use it as a chance to tell those close to you that you love them, whether that be friends, family or a significant other.
And if you're feeling extra giving, make someone you love these chocolate raspberry shortbread cookies! They're truly amazing, the flavors in this cookie pair so well together. The raspberry jam is homemade and so easy to make, I honestly won't buy store bought jam anymore because this is healthier, tastes way better and is so simple! You will likely have some jam leftover so you can Scrounge and experiment with a healthier PB&J or put it in your yogurt, oatmeal, etc. get creative and let me see those Scrounges!
Sending lots of love to all of you this Valentine's Day for supporting me and The Scrounge! <3
T h e S c r o u n g e
If you don't have these exact ingredients, Scrounge with the things you have at home and you may end up creating something even better!
If you don’t have maple syrup, try using honey, agave nectar or coconut sugar
If you don’t have almond extract, use all vanilla or try lemon extract
If you don’t have almond flour, try oat flour
If you don’t have egg, try using greek yogurt, apple sauce or pumpkin puree
If you don't have raspberries, use strawberries but make sure you hull them (cut out the middle)
Feel free to be creative and add nuts or chocolate chips to your cookies and/or lemon zest or sea salt on top of the jam
I n g r e d i e n t s
*Makes approximately 12 cookies
Cookies
2 tbsp ghee, butter or coconut oil
3 tbsp pure maple syrup
1 egg
1⁄2 tsp vanilla extract
1⁄2 tsp almond extract
2 cups almond flour
1/2 tsp baking soda
1/4 tsp fine-grain sea salt
Homemade Raspberry Jam – see recipe below
1/2 cup chocolate chips
1/2 tbsp coconut oil
Raspberry Jam
4 cups raspberries rinsed
1/4 cup honey 3 tbsp lemon juice 1/4 tsp sea salt
D i r e c t i o n s
Raspberry Jam
Note: I recommend making the jam the day before if possible.
Rinse raspberries and add to medium sized pot. Mash them with a potato masher or the bottom of a cup to release some of their natural juices. Add your honey and heat over medium high.
Bring the mix to a high simmer, stirring every now and then, until the mixture really thickens. This whole process took about 35-45 minutes.
Once it has thickened, turn off burner and stir in your lemon juice and sea salt. Allow the jam to completely cool and then transfer to an airtight container. It will continue to thicken in fridge!
Cookies
Preheat oven to 375 ̊F and line baking sheet with parchment paper.
Add coconut oil, ghee or butter and maple syrup to a large bowl. If the coconut oil is hard, microwave for a few seconds until soft but not melted. Whisk together until the syrup and oil or butter are mixed together.
Add the egg, vanilla extract and almond extract then whisk together until combined.
In a medium bowl, stir together all of the dry ingredients: almond flour, baking soda, and salt. Add dry ingredients to the wet ingredients and stir together.
Scoop one tablespoon balls onto the cookie sheet, then using your thumb and index finger form a small hole in the middle of the cookie, make sure the hole doesn’t go all of the way through, just deep enough so that the jam can go in the middle.
Bake for 8-9 minutes until edges are golden brown.
Add about 1 tsp of jam to the center of each cookie where you made the hole. The hold won’t be as deep once the cookies are cooked but it should be enough to add a little bit of jam.
Pour chocolate chips in microwave safe bowl and heat for 45 seconds, then stir and continue to do in 45 seconds increments until chocolate chips are melted. Add in coconut oil to melted chocolate and mix.
Dip one side of cookies into melted chocolate and set on parchment paper. Once all cookies have been dipped let cool in fridge until chocolate is hardened, about 30 mins.
Store cookies in fridge for 4-5 days.
