Preheat the oven to 320 degrees F (160 degrees C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the
Almond Flour (1 1/4 cups)
Tapioca Starch (1 Tbsp)
Baking Powder (1/4 tsp)
Sea Salt (1/8 tsp)
Ground Cinnamon (3/4 tsp)
Add in the
Maple Syrup (1 Tbsp)
Coconut Oil (1/2 cup)
Vanilla Extract (1 tsp)
. Stir everything together the ingredients until a wet, crumbly mixture forms.
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.
Bake for 10 to 12 minutes or until cookies are golden brown.
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).
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.