Jam Thumbprint Cookies

Ingredients Instructions

1¼ cup blanched almond flour 1. In a medium bowl, mix together all

ingredients except for the jam and shape into
a ball. Cover with plastic wrap and refrigerate
¼ cup coconut oil melted
for 30 minutes (or up to 24 hours).

3 tablespoons maple syrup

2. Preheat oven to 375ºF and line a baking
sheet with parchment paper or a Silpat baking
¼ cup refined sugar free fruit jam or preserves
sheet.
I used my Strawberry Rhubarb Chia Jam

3. Form 15 balls from the dough. Make an

imprint in the center of each cookie with your
thumb and fill each imprint with jam.

4. Bake for 10 minutes for until light golden

brown around the edges. Remove from the
oven and transfer to a cooling rack to cool
completely.