Holiday Jam Thumbprint Cookies

Sandi Laveault

1 cup oat flour

½ cup almond flour (½ cup sorghum flour for gf)

6 Tbsp date sugar

2 Tbsp ground flaxseed

½ tsp baking powder

¼ tsp baking soda

½ tsp ground cinnamon

a pinch of sea salt

½ cup unsweetened non-dairy milk

¼ cup fruit-sweetened jam

1. Preheat the oven to 350°F.

2. Line a baking sheet with parchment paper.

3. In a mixing bowl, whisk together the oat flour, almond flour, date sugar, flaxseed, baking powder, baking soda, cinnamon, and salt.

4. Add the non-dairy milk, and use a spoon or your hands to thoroughly mix the dough. It should be thick but not too sticky. If it is too wet, add a little more oat flour and mix well.

5. Scoop out about 1 Tbsp of dough and roll it into a ball.

6. Place on the prepared baking sheet and continue with the remaining dough, positioning balls about 1 to 2 inches apart.

7. Press the center of each cookie with your thumb to create a well to accommodate ½ tsp of jam.

8. Fill each center of the cookies with ¼ tsp of jam.

9. Bake cookies until lightly golden brown, about 30 minutes.

10. Transfer the baking sheet to a cooling rack for a few minutes to cool.

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