GFCF, Grain-free, SCD/GAPS, Paleo, nut-free (with modification, see instructions)
To make this recipe nut-free use a seed flour in place of the almond flour.
1 ½ cups almond flour (or any combination of nut flours)*
½ cup coconut flour
1/3 cup coconut or unrefined cane sugar
¼ teaspoon salt
1 teaspoon baking powder
2 eggs (room temperature)
1 ½ teaspoon almond extract (gluten-free)
½ cup coconut oil (use raw if you don’t mind a more coconut’y flavor, or refined for a more neutral flavor)
¼-½ cup of raspberry jam (or any flavor jam)
Preheat oven to 350 degrees F.
Mix dry ingredients together (flour, sugar, salt, baking powder) in a large bowl.
Beat eggs and add almond extract. Gently melt coconut oil, cool to body temperature. Mix the egg mixture and coconut oil together, and then add to the dry ingredients.
Let the cookie dough rest for 15 minutes so the coconut flour can absorb the liquid, firming up the dough so you can form balls. Form small balls about 1 inch in diameter. Place them on a cookie sheet. Press your thumb into the balls making an indentation to fill with jam. Place ½ teaspoon of jam into each cookie.
Baking at 350 degrees for 10-12 minutes. Brown the bottoms lightly but not so much as to brown the sides if possible.
Makes 18-24 cookies.
*Typically I like 1 cup Almond flour and ½ cup walnut flour. To make nut flour simply blend raw, unsalted nuts in a high quality blender or coffee grinder.