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Heartbreak cookies

Oh man, it’s been one of those weeks, or two I should say. Have you ever had a really great plan all set with goals and deadlines and ambitions and then all of a sudden something just completely derails it- something as dumb as food poisoning?! Welllll- that’s how my Valentine’s Day week was. It all started the weekend before when my awesome boyfriend came to surprise me in Guatemala for the weekend! Yeah, I know how

Welllll- that’s how my Valentine’s Day week was. It all started the weekend before when my awesome boyfriend came to surprise me in Guatemala for the weekend! Yeah, I know how sweeeeet :). BUT THEN… I ate something that I presumed to be harmless but, was in fact, THE WORST EVER. Ugh. It made for a verrrry sick weekend that rolled into a not feeling great week that continued straight into another busy stressful week at work and before I knew it, two weeks of stomach trouble had completely taken over my life. Blah! Thankfully my Heartbreak Cookies were there to save the day! I made them and froze a batch before my cruel stomach made its comeback.

Thankfully my Heartbreak Cookies were there to save the day! I made them and froze a batch before my cruel stomach made its comeback.


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These guys are great. They freeze well, they taste great and they come with a double recipe because of the Chia Blackberry JAM! You can’t go wrong with this one. Even two weeks of woes can’t stop these from being good.

Heartbreak Cookies:

  • 3 cups almond flour
  • 2 tbsp + 1 tsp coconut flour
  • 1 tsp salt
  • ¼ tsp baking soda
  • ½ tsp cream of tartar
  • 1 egg
  • ¼ cup unsalted butter, melted
  • 3 tsp vanilla extract
  • 1 tsp liquid stevia

Preheat the oven to 350 degrees.

In a large bowl, combine the almond flour, coconut flour, salt, baking soda, and cream of tartar. Mix well.

In a separate bowl, beat the egg then add the butter, vanilla, and stevia. Stir these to combine. Add the wet ingredients to the dry and stir to a combine them into a thick, malleable dough.

Take a spoonful of dough and begin to shape into a heart using your thumb and palm of your hand ( you can really make them into whatever shape you like). Press your thumb into the center so that it leaves a little well shape for the jam.

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Chia Blackberry Jam recipe:

  • 1 lb blackberries, I used frozen berries
  • 3 tablespoons chia seeds
  • 1/2 teaspoon vanilla extract
  • (2-3 tablespoons pure maple syrup if not on Whole 30 or Candida diet)

In a medium-sized pot, bring the blackberries to a low boil, stirring frequently. Reduce heat to low and simmer until the berries soften, about 5 minutes. Lightly mash the blackberries with a potato masher or fork. Leave some berries in chunks for texture.

Stir in the chia seeds (and maple syrup, if using). Cook the jam on low until it thickens, about 5-7 minutes. Make sure you stir the jam so it doesn’t stick.

Remove the jam from heat and stir in the vanilla extract. Let jam cool to room temperature. Pour in a glass jar or air-tight container and store in the refrigerator.

Now- once your jam is cool you place a teaspoon into each cookie BEFORE baking. Bake the cookies for 15-17 minutes, or until the bottoms start to turn golden brown, rotating the baking sheet once to ensure even baking.

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It’s been a rough couple weeks and I was heartbroken that I couldn’t upload these in time for Valentine’s Day (hence the Heartbreak Cookies name 😉 ). Either way, these guys are good all year long! And the jam goes perfectly with my Easy Coconut Break recipe!

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It’s back on track time- and my Heartbreak Cookies are the perfect pick-me up for two crazy weeks (or two very normal weeks as well!) 🙂

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About Cari

Generation Y child with a love of gummy worms, rainy days, and kids books with lots of pictures.

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