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!
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.
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.