These grain-free and egg-free thumbprint cookies are made with nutrient-dense almond flour and slightly sweetened with pure maple syrup, perfect for an after-school snack for your children with a mug of herbal tea.
Ingredients
Dry Ingredients
3 cups
blanched almond flour
¼ cups
tapioca flour
¼ teaspoons
baking powder
¼ teaspoons
fine sea salt
Wet Ingredients
6 tablespoons
unsalted butter
melted
(or coconut oil)
⅓ cups
maple syrup
1½ teaspoons
vanilla extract
½ teaspoons
almond extract
Other Ingredients
8 teaspoons
sugar-free blueberry jam