Almond Flour Cookies
Delicious, soft, chewy and perfectly sweet almond flour thumbprint cookies filled jam are perfect for the holidays or any occasion!
This recipe makes 16-18 cookies
Equipment: mixing bowl, whisk, baking sheet, oven,
Prep Time: 20 minutes
INGREDIENTS:
• 2 cups almond flour
• pinch of salt
• 1/4 cup pure maple syrup
• 1/4 cup light flavoured olive oil
• 2 teaspoons vanilla extract
• 1/3 cup slivered almonds, crushed or chopped (optional)
• 3 tablespoons triple berry chia seed jam (or your favourite jam), divided
METHOD:
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicon mat.
Make the dough: In a medium bowl, whisk together the maple syrup, olive oil and vanilla. Add the almond flour and salt, mix well until the mixture forms a soft dough consistency.
Almonds: Place the crushed almonds in a small bowl, set aside.
Shape the cookies: Roll dough into 1 inch balls (I used a 1 tablespoon measuring scoop, scooping up rounded tablespoons full of dough). Roll the dough balls in the crushed almonds, and place on a rimmed baking sheet, about 2 inches apart.
Add the jam: Using your thumb or the back of 1/2 teaspoon measuring spoon, make an indent in the center of each cookie. Pinch together any large cracks around the sides of each cookie. Fill the indent with 1/2 teaspoon of jam.
Bake: Place in the oven and bake for 10 – 15 minutes, oven may vary (see notes). Once done, the cookies will be soft and harden as they cool.