Thumbprint Cookies With Jam
Yield: 36 to 48 cookies
5 Tbsp vegan butter substitute
¼ cup coconut sugar
1 tsp pure vanilla extract
½ cup sprouted whole wheat flour or whole wheat pastry flour
1 cup fine almond flour
2 Tbsp arrowroot
½ tsp baking soda
Pinch of sea salt
Strawberry or other fruit-sweetened preserves
Preheat oven to 350° F. Line two baking sheets with parchment paper.
Place all the ingredients, except the preserves, in a stand mixer and mix until a stiff dough forms.
Form the dough into walnut size balls and arrange on the baking sheet, allowing about an inch between each cookie for rising. With a wet thumb, make an indent in each cookie. Using a small spoon, fill the indent in each cookie with preserves. Bake for 13 to 14 minutes. Remove cookies from the oven and allow to cool completely before transferring to a container.
Recipe courtesy of Christina Pirello.
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