Serves: 18
Ingredients:
- 2 cups blanched almond flour
- ¼ cup melted coconut oil
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
- 3 tablespoons of sugar-free jam of choice (I love Skinny Girl brand)
Instructions:
- Preheat the oven to 350ºF and line a baking sheet with parchment paper. In a large bowl, combine the almond flour, coconut oil, maple syrup, vanilla extract, almond extract, baking powder, and salt. Stir well, until the dough looks thick and slightly sticky.
- Use a tablespoon to scoop the dough then roll it between your hands to form a ball. Place the ball on the prepared baking sheet, and repeat with the remaining dough forming 18 balls. Arrange them about 2 inches apart on the baking sheet.
- Press your thumb into the center of each ball, creating an indentation. Add a ½ teaspoon of jam into the center of each cookie. Bake at 350ºF for 12 to 15 minutes, until the bottom edges of the cookie start to look golden.
- The cookies will feel very soft to the touch when you remove them from the oven, but they will firm up as they cool on the pan. Let them cool on the pan for at least 15 minutes, then transfer them to a wire rack to finish cooling completely. Serve the cookies right away, or store them in an airtight container in the fridge for up to 2 weeks.