Holiday Thumbprint Cookies


Makes: 24 Cookies

2 cups gluten free oats, ground into flour
1/2 cup coconut flour
2 tbsp ground flaxseed
1/2 tsp aluminum-free baking powder
1/4 tsp fine-grain sea salt
1/2 cup coconut oil, melted
1/2 cup pure maple syrup
2 tsp pure vanilla extract
1/2 cup raw almonds, walnuts or pecans
1/2 tsp ground cinnamon
1/2 cup Ali’s Homemade 2 - Ingredient Jam

Jam Ingredients:
1 cup frozen mixed berries
1 1/2 tbsp black chia seeds

Preheat the oven to 350 degrees. Line a large cookie sheet with parchment paper.
In a large mixing bowl, whisk together the oat flour, coconut flour, ground flaxseed, baking powder and salt. Add in the coconut oil, maple syrup, vanilla and stir together to incorporate well. Set aside for 10-15 minutes to allow flours to absorb the liquids. You should have a slightly spongy cookie dough that holds its shape.
While waiting, put 1 cup of frozen mixed berries in a little pot on the stove and heat over medium heat. Let the berries melt completely, stirring a few times. Once melted, add in the chia seeds and stir well. Leave over the heat for a few minutes, then remove from the stove and set aside.
Add raw nuts to a food processor or blender and process for 15-20 seconds until finely crushed. Then, transfer them to a shallow bowl and whisk in the cinnamon.
Create an assembly line. Line up the cookie dough, crushed nut mixture, lined baking pans and fruit spread from left to right.
Scoop out 1 tbsp of cookie dough and roll into a ball. Then gently roll into nut mixture and transfer to lined baking sheet. Repeat with remaining dough.
Use the back of a round 1/2 tsp measure to press the top of the each ball of dough, forming a round indentation (it’s ok if the edges crack or separate a little bit!) Then, use the spoon to fill each indentation with a heaping 1/2 -1 tsp of homemade jam.
Bake for 16-20 minutes or until cookies are light golden and feel gently set to the touch. Allow cookies to cool completely on the baking sheet before attempting to move and enjoy.
Store in an airtight container up to 4 days, fridge for 1 week or freeze for up to 1 month!

recipesAli Bourgerie