Makes 15-18 cookies

 

Ingredients

 

Cookies

Dry

• 1 1/2 cups almond flour

• 1 1/2 cups oat flour + 1/4 cup flour for rolling

• 1 1/2 tsp. baking powder

• 1/2 tsp. celtic sea salt

Wet

• 6 Tbsp. coconut oil

• 3 Tbsp. maple syrup

• 3 tsp. pure vanilla extract

• 2/3 cup of room temp. water

• zest of 1 lemon

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Filling

 

• 1 small jar blueberry jam, sugar-free

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​What to do

 

Mix the dry ingredients and stir well, removing flour clumps. Add wet ingredients into the dry ingredients and mix. Place dough in the fridge for an hour until cold.

 

Preheat oven to 350 degrees. Take dough out and add flour to your surface. Coat your hands, rolling pin and dough in flour and roll the dough flat. I added flour every time the dough got sticky.

 

Use a cookie cutter of your choice and start cutting the dough. I used a plain old circle. Add your raw cookies to a cookie sheet lined with parchment paper. Do this step until all the dough is gone.(If using a cookie cutter in the shape of a snow flake make baking time shorter)

 

Bake cookies for 30 minutes. Let cool for 20 minutes and then transfer to a metal cookie rack. Add jam an hour later and serve!

 

Store cookies in an air tight container. Last for 1 week...if you don't eat them all within the first couple days.

 

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