Jam Dot Cookies
Serves 30-35 cookies
1 1/2 cup almonds, ground to find crumb
1 1/2 cup gluten free rolled oats, ground to flour
1/2 cup sorghum flour
1/2 cup brown rice flour
1/2 teaspoon sea salt
3/4 teaspoon baking soda
3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
Zest of 1 orange
3/4 cup coconut oil, melted
½ cup + 2 tablespoons maple syrup
organic jam or preserves
Preheat oven to 350 degrees.
In a medium mixing bowl combine the almond flour, oat flour, sorghum flour, brown rice flour, salt, baking soda, spices, and orange zest and mix thoroughly.
In a separate bowl, mix the oil and maple syrup until emulsified. Pour the wet ingredients into the flour mixture and combine thoroughly. Wet your hands and scoop 1 heaping tablespoon of cookie dough onto a baking sheet lined with parchment paper. Continue until the dough is used up.
With your thumb, press down into the center of the each cookie and fill with 1 teaspoon of jam. Bake 15 minutes until the bottom starts to brown. When you feel the cookies they should still be slightly soft on top, but not wet.
Remove and let cool before serving.