Peanut Butter and Jelly Thumbprint Cookies

Preheat oven to 350 degrees F and prep a baking sheet with parchment paper. 2. In a bowl, whisk together almond flour, baking soda and pinch of salt. 3. Add peanut butter, coconut sugar and vanilla to the food processor and blend until combined. Now pour in the dry almond flour mixture into the food processor and the 2 tablespoon of water. Blend until combined scraping down sides as necessary. 4. Form dough into 1 -inch balls and add them on the baking sheet, leaving space in between cookies. Press down on each cookie with your thumbprint to leave a hole for the jam. 5. Bake for 8-10 minutes. Remove from oven and add jam into the center of each, about 1 tsp. 6. Serve and enjoy!