Almond cherry cookies

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Almond Thumbprint Cookies with Cherry Jam (Vegan)

Author: Detoxinista.com

Prep time: 20 mins

Cook time: 8 mins

Total time: 28 mins

Serves: 24

Anyone who knows me at all knows I'm what they call a "creative Cook", I rarely make a recipe exactly as I find it,  simply because i may not have something on hand it calls for, or don't like what it calls for!  The recipe below sounded great, but I substituted Bob's Red Mill organic 100% stone ground whole wheat pastry flour for the almond flour (because I didn't have any almond flour), added a 1/4 cup of almond milk, a little more almond extract because I love it, and used simply fruit cherry with a tablespoon of added chia seeds.  The rest of the recipe was the same, except I just sprayed the insulated pan with a little vegetable spray, and I loved them!!  Pam

Here's the original recipe;
Made with protein-rich almond flour, plus an extra-punch of pure almond extract, these cookies are bursting with almond flavor– which pairs perfectly with a dollop of sweet and tart cherry jam.

Ingredients

• For the cookies: 2 cups almond flour
• ¼ cup coconut oil, softened
• ¼ cup pure maple syrup
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• ¼ teaspoon fine sea salt
• For the jam: ½ cup dried cherries (unsulfured, no sugar added)
• 1 tablespoon pure maple syrup
• ¼ cup water
• 1 tablespoon chia seeds

Instructions

1. Preheat the oven to 350F and line a baking sheet with parchment paper, or a Silpat. In a medium bowl, combine all of the cherry jam ingredients and allow them to soak together for at least 15 minutes while you prepare the cookies.
2. In a separate bowl, cream together the coconut oil, maple syrup, vanilla and almond extracts until smooth. Gradually stir in the almond flour and sea salt, and mix well until a uniform dough is formed.
3. Scoop the dough by tablespoons and use your hands to roll into smooth balls. Place the balls onto the lined baking sheet, about 2 inches apart, and use your thumb to press into the center of each cookie, creating a well for the jam.
4. To prepare the cherry jam filling, transfer the soaked jam ingredients into a high-speed blender, and blend until uniformly combined, about 1 minute. The chia helps the jam “gel” together.
5. Use a spoon to drop a dollop of jam into the center of each cookie.
6. Bake for about 8-10 minutes at 350F, or until lightly golden. Allow to cool on the baking sheet for at least 10 minutes before transferring to a wire rack to cool completely.