A grain free cookie made with cashew flour and filled with raspberry chia jam.
Author: Meghan Birt
Ingredients
2 cups cashew flour (Can purchase at Trader Joe's) or use almond flour
2 Tablespoons coconut flour
¼ cup arrowroot powder
1 teaspoon baking powder
½ teaspoon salt
1 Tablespoon Stevita stevia
1 egg
¼ cup coconut oil, melted
½ teaspoon almond extract
Instructions
Preheat the oven to 350 degrees. Like a baking sheet with parchment paper
In a large bowl combine the cashew flour, coconut flour, arrowroot powder, baking powder, salt and stevia
In a small bowl beat the eggs, coconut oil and almond extract with a hand mixer
Pour the wet ingredients into the dry ingredients and mix until combined
Using a cookie scoop, or about 1 Tbs of dough, place on a cookie sheet. Gently press a thumb imprint into each cookie so it will create a little vessel for the jam. If your thumb is sticking to the cookie, just wet your thumb with a little water and that should help
Put in the oven and bake for 12-14 minutes. Remove from the baking sheet with a small spatula and let cook
Spoon Raspberry Chia Jam into each indent of the cookies until it is just overflowing
Store in an airtight container for up to 5 days
Recipe by Meghan Birt at https://meghanbirt.com/2013/12/raspberry-jam-thumbprints/