Ingredients
The following ingredients have 4 Servings
- 1¼ cup blanched almond flour
- ¼ cup coconut oil, melted
- 3 tablespoons maple syrup
- Pinch of salt
- ¼ cup refined sugar-free fruit jam or preserves, I used my Strawberry Rhubarb Chia Jam
Instruction
- In a medium bowl, mix together all ingredients except for the jam and shape into a ball. Cover with plastic wrap and refrigerate for 30 minutes (or up to 24 hours).
- Preheat oven to 375ºF and line a baking sheet with parchment paper or a Silpat baking sheet.
- Form 15 balls from the dough. Make an imprint in the center of each cookie with your thumb and fill each imprint with jam.
- Bake for 10 minutes for until light golden brown around the edges. Remove from the oven and transfer to a cooling rack to cool completely.
