Cooking Instructions
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Step 1
Preheat the oven to 320 degrees F (160 degrees C) and line a baking sheet with parchment paper.
Step 2
In a large bowl, whisk together the
Almond Flour (150 g)
.
Tapioca Starch (8 g)
,
Baking Powder (as needed)
,
Sea Salt (as needed)
, and
Ground Cinnamon (2 g)
.
Step 3
Add in the
Maple Syrup (15 mL)
,
Coconut Oil (105 mL)
, and
Vanilla Extract (5 mL)
. Stir everything together the ingredients until a wet, crumbly mixture forms.
Step 4
Form a small ball out of the dough, then gently press the center with your thumb (or use the back of a tea spoon), creating a divet. The dough has a tendency to crack, so simply press the larger cracks together. Place thumbprint on the prepared baking sheet and repeat for remaining dough.
Step 5
Bake for 10 to 12 minutes or until cookies are golden brown.
Step 6
Remove from the oven and allow cookies to cool completely before touching them (if you touch the cookies before they’re completely cool, they will fall apart).
Step 7
Once the cookies have cooled, fill up the center of each with some
Jam (to taste)
. Store your cookies in an airtight container in your fridge for a couple of days.
