1.   Place a sieve over a large mixing bowl to which you add the almond flour, lupin flour, sweetener, baking powder and salt. Whisk to sift, then set aside

2.   In a separate bowl or your stand mixer bowl with a paddle attachment, add the peanut butter (I prefer crunchy), unsalted butter, maple extract and egg. Beat until well combined. Drop in the sifted dry ingredients and beat on medium speed until very well combined. Cover the bowl with a lid or cling wrap and refrigerate for 1 hour to chill the dough

3.   Using a 1 tbsp ice cream scoop, scoop out the dough and roll into a ball. Each ball should be about 26 g or about 0.9 oz. Then divide each dough ball into equal halves or 13 g or about half an ounce. Transfer the dough balls to a parchment lined baking sheet, leaving enough space between for expansion of each cookie ball. Place a small square of parchment on top of the ball and flatten the cookies into 3 inch or 7.6 cm diameter rounds using the bottom of a flat glass or the 1/3 cup measuring cup. Using the tines of the fork, score the surface of half of the pressed dough disks to make a crisscross pattern leaving half not scored. Repeat until all the cookies are formed and scored accordingly

4.   Transfer the tray into the middle position of your 350 F or about 177 C preheated oven. Bake for 10 minutes. Remove tray from oven and let cookies rest for 15 minutes. Transfer the cookies to a wire cooling rack

5.   Let cookies cool to room temperature before scooping the jam onto the unscored cookie half. Place the scored cookie on top and press gently until the jam can be seen on the perimeter. Serve when cooled or store in an airtight container in the refrigerator for up to 1 week. Alternatively, freeze for several months. Note: sandwich cookies will soften due to the jam, so for best texture assemble just before serving. Enjoy!