I used to make these cookies all the time using whole wheat pastry flour. Today I decided I wanted to use some other flour, so I blended rolled oats and almonds, then I used tapioca starch not only to bind the cookies but also for a nice texture. My children love to help, they make the indentation and fill the cookies with the jam. I was also in the mood to make my own jam; I used fresh blackberries with dates for a delicious sugar free version. Feel free to do your own substitutions also, you can substitute the oat flour with rice flour or millet flour.
1 cup certified gluten free oat flour (such as Bob Red Mill Gluten-Free Rolled Oats)
1 cup ground almond or almond flour (I blended almonds)
1/2 cup tapioca flour (I used Bob’s Red Mill Tapioca Flour)
1/2 cup maple syrup
1/4 cup coconut oil or 1/4 cup applesauce
1/4 tsp sea salt
blackberry jam (recipe below)
Jam in the middle
Preheat oven 350 degrees. Line cookie sheet with parchment paper and set aside. In a bowl add oat flour, ground almonds, tapioca flour, sea salt and mix well. In a smaller bowl combine coconut oil and maple syrup. Add wet ingredients to dry until well mixed, make sure they are not too wet or too dry. Add a little water if too dry or a little tapioca if too wet. Roll into to balls in the palm of your hand and place them on the cookie sheet. Using your thumb or the back of a measuring spoon, place a dent in the middle of cookie for filling with the jam. Fill the cookies with 1/2 tsp or more of the blackberry jam and bake for 20 minutes or until browned.
Sugar Free Blackberry Jam
11/2 cup blackberries
6-8 pitted dates
1 tsp lemon juice
Jam in the pot
Wash and sort the blackberries, place in a blender with the dates and lemon juice process until smooth. Transfer to a small saucepan and simmer for 20 minutes until thicken.