GLUTEN-FREE RASPBERRY THUMBPRINT COOKIES
Yield: 32 cookies
–2 cups almond flour
–1/4 cup coconut flour
–1/2 cup sugar
–1 tsp baking powder
–1/8 tsp salt
–7 Tbsp coconut oil, heated until just barely melted
–1 large egg
–1 tsp almond extract
–1/3 cup raspberry jam (or jam of choice)
–In a medium bowl, stir together almond flour, coconut flour, sugar, baking powder & salt.
–In another medium bowl, stir together coconut oil, egg & almond extract.
–Add the flour mixture to the wet mixture & stir until just combined. (The dough will feel wet.)
–Preheat oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.
–Roll dough into 1″ balls and place 2″ apart on prepared cookie sheet. (The dough will feel greasy.)
–Using your thumb, make an indentation about 3/4 of the way down into the cookie. Reform edges of cookie into round shape as necessary.
–Fill each indentation with 1/2 tsp jam–don’t overfill!
–Bake for 8 min or until the cookies have just barely started to brown on the bottom.
–Let cookies cool for 5 min on baking sheet, then remove to a wire rack to cool completely.