Ingredients
- 128 g (1/2 cup) Homemade Salted Marcona Almond Butter
- 3 tbs Unsweetened Almond Milk
- 1/4 tsp Salt
- 40 g (1/4 cup) Coconut Sugar (or sweetener of choice)
- 1 tsp Vanilla Extract
- 120 g (1 cup) Oat Flour
- 1 tsp Baking Soda
- ~4 tbs 100% fruit Raspberry Spread (or whatever flavor you choose)
Preparation
Step 1
Preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.
In a large bowl, stir together the almond butter, almond milk, salt, coconut sugar and vanilla extract.
In a small bowl, whisk together the oat flour and baking soda. Dump into the wet ingredients and fold together (dough should be thick and able to form into a ball)
Break off chunks of the dough and roll into 1" balls. Flatten them between your palms and place on a baking sheet.
Use a teaspoon measure to make "thumbprints" in the cookies, and fix any large cracks that form on the edges of the cookie.
Fill each "well" with some fruit spread, then bake for ~12 minutes, or until the edges of the cookies look dry and fruit spread bubbles slightly.
Remove parchment paper off the pan and onto the counter, leave the cookies on it, don't transfer them to a wire cooling rack. Let cookies cool to room temp.