Vegan Thumbprint Cookies

– 1 cup certified gluten-free oat flour, or all-purpose flour – 1 cup almond flour – 1/4 cup tapioca flour – 1/4 teaspoon salt – 1/4 cup coconut oil, or non-dairy butter softened – 1/2 cup maple syrup – 1/3 cup Jam of choice

Ingredients:

1. Preheat oven 350 degrees. Line cookie sheet with parchment paper and set aside.

2. In a bowl add oat flour, almond flour, tapioca flour, sea salt and mix well.

3. In a smaller bowl combine coconut oil and maple syrup. Add wet ingredients to dry until well mixed.

4. Roll into to balls in the palm of your hand and place them on the cookie sheet.

5. Using your thumb or the back of a measuring spoon, place a dent in the middle of cookie for filling with the jam.

6. Fill the cookies with 1/2 tsp or more of the berry jam and bake for 20 minutes or until golden brown.

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