Enjoy this grain-free twist on an old holiday classic.
Makes 18 soft and chewy cookies
- 2 cups blanched almond flour
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- ¼ cup melted coconut oil
- ¼ cup honey or agave
- 1 tablespoon vanilla extract
- 1 tablespoon unsweetened almond milk
- 2 tablespoons of blanched almond flour for finishing
- 2 tablespoons of your favorite jam
Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.
Combine the first three dry ingredients into a mixing bowl. With a whisk mix it together well. Then add in the coconut oil, honey, vanilla and milk. With a spoon stir the batter until it forms a dough.
This dough will make 18 cookies. Divide it into 18 equal parts. Roll each part into a small ball and dip just one half of the ball into the almond flour that was set aside for finishing. Place the ball on the cookie sheet with the bare side down, meaning the side that was dipped in the almond flour should be facing up. Press the ball down leaving a small indentation in the center of the cookie.
Fill the indentation in the middle of the cookie with your favorite jam. I’ve filled these cookies with my favorite raspberry, strawberry and fig jams. They’re delicious with any flavor!
Bake for 8 – 10 minutes. To prevent burning the bottoms I strongly recommend that you double up your baking sheets.
When the cookies come out of the oven their texture will still be quite soft, transfer them to a cooling rack and allow them to cool completely. During the cooling process the cookies will become a little more firm, but still soft and chewy. Finish with a little sprinkle of almond flour. Then eat, gift and share these little babies right up!