Jam Cookies

These literally take five minutes or less to prepare and just four simple ingredients. Make sure to store them in an air-tight container so they don’t get soft. They last up to 7-10 days, although to be honest I run out of the in just a couple of days so you probably won’t even make it that long!

Makes 10 cookies

Ingredients:

1.5 cups almond flour

3 tablespoons maple syrup

1.5 tablespoons coconut oil

Jam of choice

Directions:

Preheat oven to 350 degrees F.

In a medium size bowl combine the almond flour, coconut oil and maple syrup.

Mixed together using a fork.

Scoop out using a tablespoon, roll into a firm ball and place onto a lined baking tray (I used a melon scooper).

Once all the cookies are on the sheet, use your palm to flatten each one.

Press your thumb into the center of each cookie.

Fill the thumbprint with jam.

Bake on 350 F for 10-12 minutes. Let cookies cool completely before removing from the baking sheet.

*Ground the blanched almonds in a coffee grinder or blender if you have a blender to grind flour. 

Recipe by: Christine Roseberry