Ingredients:
- 2 ½ cups almond flour
- ½ tsp baking soda
- ¼ tsp sea salt
- ½ tsp ground cardamom
- ¼ cup melted coconut oil
- 3 Tbsp organic maple syrup
- 1 tsp vanilla extract
- 1 Tbsp gelatin powder (Great Lakes red label is a good option)
- 3 Tbsp hot water
- unsweetened or fruit-sweetened organic fruit preserves or jam (lowest sugar content you can find)
Directions:
- Preheat oven to 375 degrees F.
- Combine dry ingredients in a medium bowl.
- Heat 3 tablespoons of hot water in a small saucepan.
- Once it begins to steam, sprinkle gelatin powder over top.
- Turn off heat and let gelatin sit and “bloom.”
- Whisk briskly until foamy and dissolved.
- Add coconut oil, maple syrup, and vanilla extract to gelatin and whisk to combine.
- Add wet ingredients to dry ingredients and mix thoroughly, until dough forms.
- Line a cookie sheet with unbleached parchment paper.
- Roll a small amount of dough in your hands to make a 1-½ inch ball.
- Repeat with remaining dough and place on cookie sheet.
- Use your thumb to create a shallow well in the center of each dough ball and fill with ½ teaspoon of fruit preserves.
- Bake 8-12 minutes, until edges are golden.
- Allow to cool slightly.
- This recipe makes about 20 cookies.
Source: Adapted from Replenish PDX
