2 cups almond flour
2 egg whites
1 1/3 cups brown sugar
3 (+) Tablespoons raspberry jam
36 dark (or vegan) chocolate chips
Lightly beat egg whites. Mix in the sugar and almond flour until well combined. Preheat oven to 300. Form a teaspoon of dough into small balls and place on a parchment paper lined cookie sheet. Press a small indent in the top of each ball with a finger and fill with jam. (Tori recommends a larger hole and more jam since raspberry is her favorite) Bake in the center of the oven for 15 minutes. Top with dark chocolate chip, remove from baking sheet and allow to cool on a cookie rack.