This is a favorite cookie of ours and a favorite of my meet up group. I made them yesterday and brought them to the group and everyone asked for the recipe. It’s and adaption of a recipe from Amanda Skrip and has also been featured in my dessert cooking classes. Enjoy!
Ingredients:
1 cup almond flour
1 ½ cup oat flour (use gluten free if you have a sensitivity)
2 tablespoons ground flax
1/4 cup coconut oil, liquefied
½ cup maple syrup
1 teaspoon vanilla extract
½ cup jam – use a brand that is 100% fruit spread with nothing else added
Note: Although this recipe was originally developed using raspberry jam, using a berry jam seems to work better as it doesn’t melt over the cookie while in the oven.
Directions:
Preheat oven to 350. Line two large baking sheets with parchment paper.
Whisk together almond flour, oat flour and flax in a large bowl. In a small bowl stir together coconut oil, maple syrup and vanilla.
Add liquid ingredients to dry, and stir until combined. Roll dough into tablespoon-sized balls and arrange them evenly on baking sheets. Flatten the balls and use your thumb to press a ‘dot’ into the center of each cookie. Fill each well with ½-1 teaspoon of jam. Bake for 12-15 minutes or until golden brown and slightly crispy. Let cool. This cookie will crisp up a bit more upon cooling.
