Cookies

These cookies are my new holiday favorites because they are easy to make and contain no gluten, dairy, or refined sugar. The key is to find an all-fruit spread or make one yourself by cooking down some fresh berries with monk fruit or stevia. 

Thumbprint Jam Cookies

ingredients:

2 cups almond meal

1⁄4 tsp baking soda

1⁄4 tsp sea salt

1⁄4 cup melted coconut oil

1⁄4 cup raw honey

1 tbsp vanilla extract

1 tbsp coconut or almond milk

2 tbsp of your favorite jam

2 tbsp almond meal for dusting

instructions:

1. Preheat the oven to 350° F. Line a rimmed cookie sheet with parchment paper.

2. Combine the first three dry ingredients into a mixing bowl. Mix well with a wooden spoon.

3. Add in the coconut oil, honey, vanilla, and coconut milk. Mix all of the ingredients together until they form into dough. Roll dough into a large ball, then, separate into 18 equal parts.

4. Roll each section into a small ball and dip half of each ball into the almond meal. Place the balls on the parchment-lined cookie sheet dipped in almond meal facing up. Press your thumb into the center of each ball, leaving a small indentation in the center of the cookie.

5. Fill the indentation with a small ½ tsp of jam. Bake for 8-10 minutes. The cookies will be soft, so be careful when you transfer them onto a cooling rack to allow them to cool. Store in an airtight container or for longer storage, keep in the fridge.

 

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