A B & J Thumbprints

• 3 tablespoons ground flax seeds
• 12 cup warmed almond milk
• 23 cup firmly packed brown sugar
• 2 tablespoons agave nectar (or honey if not vegan)
• 12 teaspoon stevia powder
• 23 cup shortening
• 23 cup almond butter
• 12 tablespoon vanilla
• 12 teaspoon almond extract
• 13 cup ground almonds
• 1 cup brown rice flour
• 12 cup rice flour
• 12 cup glutinous-rice flour
• 1 tablespoon tapoica starch
• 12 teaspoon guar gum
• 14 teaspoon nutmeg
• 1 teaspoon baking soda
• 34 teaspoon salt
• 12 cup jam

1. Heat oven to 375F.
2. In a small dish, whisk together flaxseed and almond milk.
3. Set aside.
4. In a large bowl, cream together brown sugar, agave, stevia, shortening and almond butter.
5. Add flax mixture and the extracts, beating well.
6. Whisk together ground almonds, flours, starch, guar gum, nutmeg, baking soda and salt.
7. Add to the creamed mixture and stir in well.
8. Shape into small balls and place on an ungreased cookie sheet.
9. Press your thumb or fingertip into the centre of each cookie and fill with jam.
10. Bake (one sheet at a time) 10 minutes, then cool 10-15minutes on the sheets before carefully transferring to a cooling rack.

ground flax seeds, milk, brown sugar, honey, stevia powder, shortening, almond butter, vanilla, almond, ground almonds, brown rice flour, rice flour, flour, tapoica starch, guar gum, nutmeg, baking soda, salt

Taken from www.food.com/recipe/a-b-j-thumbprints-466600 (may not work)