Sugarplum Cookies

• 3/4 cup plus 2 tablespoons coconut oil
• 1 1/4 cups evaporated cane juice
• 1/2 cup homemade applesauce (page 78) or store-bought unsweetened applesauce
• 1 teaspoon salt
• 2 tablespoons pure vanilla extract
• 2 cups brown rice flour
• 1/4 cup flax meal
• 1 teaspoon baking soda
• 1 1/2 teaspoon xanthan gum
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup confectioners sugar
• plum jam (I like St. Dalfour brand)

1. Preheat the oven to 325F.
2. Line 2 baking sheets with parchment paper.
3. In a medium bowl, mix the oil, evaporated cane juice, applesauce, salt, and vanilla until fully combined.
4. Add the flour, flax meal, baking soda, xanthan gum, cinnamon, and nutmeg directly to the wet ingredients, and combine until a dough is formed.
5. If it crumbles, add cold water, 1 tablespoon at a time, until the dough comes together in a ball.
6. Using a melon baller, scoop the dough onto the prepared baking sheets, spacing the portions 1 inch apart.
7. Press your thumb into the center of each ball to make an indentation.
8. Bake the cookies on the center rack for 16 minutes, rotating the sheets 180 degrees after 8 minutes.
9. The finished cookies will be golden and firm to the touch.
10. Let the cookies stand on the sheets for 10 minutes, then transfer them to a wire rack and cool completely.
11. Pour the confectioners sugar into a shallow bowl and roll the cookies through it until completely coated.
12. Spoon 1 teaspoon plum jam into each indentation.
13. Store the cookies in an airtight container at room temperature for up to 3 days.

coconut oil, cane juice, homemade applesauce, salt, vanilla, brown rice flour, meal, baking soda, xanthan gum, ground cinnamon, ground nutmeg, confectioners sugar

Taken from www.epicurious.com/recipes/food/views/sugarplum-cookies-376941 (may not work)