No Bake Peanut Butter Protein Thumbprint Cookies

Add vanilla protein, peanut butter, almond flour, coconut flour, maple syrup and vanilla extract to a bowl. Mix with a spoon until thoroughly combined and sticky. *NOTE*: because your protein powder may be different than mine, if the batter is too dry add more peanut butter or maple syrup. If it's too wet add 1 tbsp protein powder at a time until it's easy to form dough balls. Roll a 2-inch cookie ball, place it on a parchment-lined baking tray or cutting board, and press down the cookie to flatten, using your thumb press down in the center forming a crater. Continue until you have no dough left - set in the fridge or freezer to set.

Make your jam: Add frozen cherries to a small saucepan with monk fruit sweetener. Bring temperature up to a medium. Allow cherries to cook, 3-4 minutes, or until you can easily squish them down with the back of a fork. Mash your cherries, remove from heat and add chia seeds. Allow to sit 10 minutes to thicken. Add cherry jam to a high-speed blender and blend until you have a smooth jam.

Add one heaping teaspoon of jam into the center of each cookie and top with flaky or coarse sea salt. Keep finished cookies in the fridge or freezer until ready to eat!