Thumbprint Cookies

Here's a take on the classic thumbprint cookies! These ones almond butter and jelly style (could also do PBJ!) to add a little twist. These are super yummy - crispy on the outside and soft on the inside! They are easy to make and you can always change up the flavour combo by using a different nut butter in the cookies or use something else as your jam (chocolate, another nut butter, another flavour jam). Hope you enjoy!

Ingredients:

- 2 cups almond meal

- 1 flax egg (1 tbsp ground flaxseeds + 3 tbsp water) or 1 egg

- 1/4 cup nut butter (I used almond butter)

- 1/4 cup maple syrup

- 1/4 cup coconut oil, firm

- 1 tsp vanilla extract

- 1/4 tsp baking soda

- Pinch of salt

Jelly:

- Your choice of jam or homemade chia jam (1 cup of mashed raspberries, 1/4 - 1/3 cup water, 1 tsp vanilla extract all mixed together)

Instructions:

1. Pre heat your oven to 180 degrees celsius

2. In a large mixing bowl, beat together (using an electric mixer) your solid coconut oil, maple syrup, flax egg or egg, nut butter and vanilla extract until everything is combined

3. Next mix in your almond meal, baking soda and salt until a sticky dough is formed

4. Roll your mixture into balls and flatten onto a lined baking tray, using your thumb to press a dent/hole into the middle of the cookie (if the mixture it too sticky, lightly wet your thumb to make your dent). Dollop some of your jam into this dent and repeat until all your mixture is used up

5. Bake in the oven for 10 - 12 minutes or until golden. Leave for 5 minutes on the baking tray before moving to a cooling wire

As always, if you give the recipe a go make sure to take a photo and send it to me on Instagram at @shannons.plate !

Shannon :))