MAKES 48 COOKIES
Ingredients
ВЅ cup raspberry jam (see Fruit Jam Recipe)
2Вј cups almond flour
8 tablespoons coconut flour
ВЅ teaspoon salt
ВЅ teaspoon baking soda
Вј teaspoon baking powder
12 tablespoons coconut oil, softened
в…” cup palm sugar
3 ounces coconut milk
1 large egg
1ВЅ teaspoons vanilla extract
Preparation
1.В В Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350В°F. Line two baking sheets with parchment paper. Fill a small zipper seal bag with the jam. Whisk almond flour, coconut flour, salt, baking soda, and baking powder together in a medium bowl.
2.В В In a separate large bowl, beat the coconut oil and palm sugar together with an electric mixer on medium speed for about 30 seconds or until well combined. Beat in the coconut milk, eggs, and vanilla until combined (about 30 seconds), scraping down the bowl and beaters as necessary.
3.В В Reduce the mixer speed to low and slowly add the flour mixture, beating until combined (about 30 seconds).
4.В В Working with 1ВЅ teaspoons at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about 1ВЅ inches apart. Make an indention in the center of each cookie with your thumb.
5.В В Bake the cookies, one sheet at a time, until they are just beginning to set and are lightly browned around the edges (about 10 minutes). Remove the cookies from the oven and, working quickly, gently reshape the indention with the bottom of a teaspoon. Snip a small corner off the bag of jam and carefully fill each indention with about ВЅ teaspoon of the jam. Rotate the baking sheet and continue to bake until lightly golden and set, but not hard (12 to 14 minutes).
6.В В Let the cookies cool on the baking sheets for 10 minutes. Transfer to a wire rack and let cool completely (about 30 minutes) before serving.
Making Dough Ahead
The bowl of cookie dough can be wrapped tightly with plastic wrap and refrigerated for up to two days. When ready to use, allow the dough to come to room temperature, then portion and bake as directed. The dough can also be shaped into balls, marked with the thumbprint, and frozen on a cookie sheet. When they are frozen solid, transfer them to a large freezer bag. To bake, arrange the frozen cookies (do not thaw) on large parchment-lined baking sheets and bake about 15 minutes. Remove the cookies from the oven, reshape the indention as directed, fill with jam, and return to the oven to finish baking (14 to 19 minutes).
