If you love almonds, this recipe is for you. Made with protein-rich almond flour, plus an extra punch of pure almond extract, these cookies are bursting with almond flavor. The dollop of sweet and tart cherry jam on top of these beauties makes for the perfect balance of sweet and savory. Unlike the traditional versions, which are loaded with refined sugars, these cookies have pure coconut nectar, a sweetener with lower glycemic index than other common sugars.
Any leftover jam would be divine served over your favorite toast (and vegan butter, of course!), hot cereal or as a condiment for a sandwich.
Enjoy these cookies at the dessert table for the holidays, and see how many people even notice that they are gluten-free vegan. Seriously, these cookies mean business. The perfect balance between soft and firm, between sweet and salty, between nutty and fruity. It is safe to say these cookies are a crowd pleaser!
*Affiliate links below. If you make a purchase through these links, I will receive a small commission. This is at no extra cost to you.
1/2 cup raw creamy almond butter
2 tsp ground flax
1 1/2 cups almond meal
1/4 cup brown rice flour
4 tbs coconut oil
1 tbs baking powder
1/2 tsp sea salt
1/4 cup coconut nectar
1/2 tsp almond extract
1/2 tsp vanilla extract
1/4 cup shredded coconut to dip
- Preheat the oven to 350F and line a baking sheet with compostable parchment paper.
- In a medium bowl, stir together the coconut oil, coconut nectar, vanilla and almond extracts until smooth. Gradually stir in the almond flour and sea salt, and mix well until a uniform dough is formed. I used a hand mixer.
- Scoop the dough by tablespoons and use your hands to roll into smooth balls. Place the balls onto your lined parchment paper, about 2 inches apart, and use the flat part of your thumb to gently press into the center of each cookie, creating a well for the jam.
- Use a spoon to transfer a dollop of love, I mean jam, into the center of each cookie.
Bake for about 8-10 minutes at 350F, or until lightly golden. Allow your cookies to cool on the baking tray for at least 10 minutes before transferring to a wire rack to cool completely.