Blackberry Almond Thumbprint Cookies

1. 1

   Preheat oven to 350u00b0F. Line a baking sheet with parchment paper and set aside.

2. 2

   Make the flax egg by mixing flaxmeal with water. Let sit in refrigerator for 5 minutes.

3. 3

   Once flax egg is set, remove bowl from refrigerator and add almond flour, coconut sugar, salt, and coconut oil. Mix until a dough forms.

4. 4

   Roll dough into 1-inch balls and place on prepared baking sheet. Flatten each ball of dough slightly with your hands. Use thumb or back of a wooden spoon to make a small indentation in the middle of each cookie. Fill each cookie with 1/2 teaspoon jam.

5. 5

   Bake 10-11 minutes. Cool on cookie rack. Drizzle with almond butter and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.