You're guaranteed to love these simple almond flour thumbprint cookies which are vegan, gluten free, and sweetened with maple syrup. These soft and chewy cookies are made with just 8 simple wholesome ingredients.
1/4cupoilcanola, olive, or melted coconut oil are great options
Zest from 1/2 lemon
Dash of sea salt
1/4cupstrawberry jamor your favorite jam flavor
Preheat oven to 350 degrees Fahrenheit.
Add the almond flour, maple syrup, oil, vanilla, lemon zest, and sea salt to a mixing bowl and stir with a wooden spoon until dough forms.
Add coconut to a plate. Roll dough into a 1 tablespoon size balls and roll in the coconut shreds to coat and arrange on a baking sheet.
Use a 1/2 teaspoon to make an indent in the top of each dough ball. Fill with 1/2 teaspoon jam.
Bake for 10-12 minutes or until coconut is toasted. Allow to cool a few minutes on the pan before transferring to a wire rack.
*To freeze these cookies, add parchment paper between the layers of the cookies when stacking in a freezer friendly dish. When ready to eat, just take them out of the freezer and let them warm up for 20-30 minutes on the counter.