Coconut Jam Thumbprint

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Coconut Jam Thumbprint

Yield 18 cookies

Ingredients

  • ½ cup coconut flour
  • 3 eggs
  • ½ cup butter
  • 2 tablespoons honey
  • 1½ teaspoon almond extract
  • ⅛ teaspoon sea salt
  • Jelly or jam of choice for filling

Instructions

Preheat oven to 350°. Pulse all ingredients, except for jelly, in a food processor until a (slightly wet) ball of dough forms. Roll a tablespoon of dough into a ball and place on parchment-lined baking sheet. Repeat until all dough is used. Using your index finger, make an indent in the center of the dough balls. Bake 15 minutes or until edges just start to brown. Once cooled, fill with your choice of filling.

Notes

Coconut flour is extraordinarily absorbent and very little is needed to successfully produce a recipe. In baked goods, you generally want to substitute 1/4 cup to 1/3 cup coconut flour for 1 cup grain-based flour. You will also need to increase the number of eggs, which is why there are 3 in this recipe!