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  • Dr. Jill Kenney, Naturopathic Medicine, Fairfield, CT

Almond Jam Cookies

Thumbprint Cookes

1 cup almond flour

1 cup rolled oats - ground

1 cup gluten-free or whole wheat pastry flour

1/4 teaspoon of cinnamon

pinch of salt

1/2 cup of maple syrup

1/2 butter or dairy free butter or coconut oil

raspberry jam (or other sour jam for filling)

Preheat oven to 350 degrees.

Combine dry ingredients in a bowl. Whip oil and maple syrup together. Add wet ingredients to dry ingredients, mix well. Form walnut sized balls and place on parchment paper. Press Thumb gently in the center of the cookie creating a space for the filling. Fill each cookie with 1/2 tsp or less of jam. Bake for 12-14 minutes.

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