Blackberry Almond Thumbprint Cookies

• 1 Tablespoon Flaxmeal
• 3 Tablespoons Water
• 2 cups Almond Flour
• 1/3 cups Coconut Sugar
• 1/4 teaspoons Salt
• 2 Tablespoons Coconut Oil
• 1/2 cups Blackberry Chia Jam, Or Jam Of Choice
• 1/4 cups Drippy Almond Butter For Drizzle

1. Preheat oven to 350u0b0F. Line a baking sheet with parchment paper and set aside.
2. Make the flax egg by mixing flaxmeal with water. Let sit in refrigerator for 5 minutes.
3. Once flax egg is set, remove bowl from refrigerator and add almond flour, coconut sugar, salt, and coconut oil. Mix until a dough forms.
4. Roll dough into 1-inch balls and place on prepared baking sheet. Flatten each ball of dough slightly with your hands. Use thumb or back of a wooden spoon to make a small indentation in the middle of each cookie. Fill each cookie with 1/2 teaspoon jam.
5. Bake 10-11 minutes. Cool on cookie rack. Drizzle with almond butter and enjoy!

flaxmeal, water, flour, coconut sugar, ubc, coconut oil, blackberry, ubc

Taken from tastykitchen.com/recipes/desserts/blackberry-almond-thumbprint-cookies/ (may not work)