Almond Thumbprint Cookies

Yield: 16

1 1/2 cup almond meal

1/4 cup brown rice flour (or oat flour)

2 tbsp ground flax

1/2 tsp salt

1 tsp baking powder

1/2 cup almond butter

1/3 cup maple syrup

1/2 tsp almond extract

1/4 cup shredded coconut

6 tbsp raspberry chia seed jam

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a bowl, combine almond meal, brown rice flour, flax, salt, and baking powder. Stir to combine.

3. Add almond butter, maple syrup, and almond extract and stir until dough forms. The dough will be wet and sticky.

4. Lightly wet hands and roll dough into small balls, a bit smaller than golf balls. The dough should make about 16 balls. 

5. Place the coconut in a small bowl. Roll balls in the coconut until completely coated.

6. Place the balls on the prepared baking sheet. Press the middle of each ball with your thumb to create a round well. Readjust the shape as necessary.
7. Add about one teaspoon of jam into each well.

8. Bake for 10 to 12 mins until the cookies have expanded, cracked a bit in some places, and are lightly golden on the bottom.
9. Let cookies cool for 10 minutes on the sheet and then transfer to a cooling rack until completely cool. Store cookies in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month.


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