VEGAN, GLUTEN-FREE, REFINED SUGAR FREE
These cookies are a classic throwback to me. As a child, I wasn't a big jam fan so any time I got my hands on a thumbprint cookie (usually with a raspberry center), I would scoop the gooey texture out and be left with just a plain old bakery cookie -- better than no cookie at all. Now, jam is my jam (ha!), but in truth, it's not just the fruity bite from the apricot that elevates these cookies, but the base is actually lemon poppy. . . one of those match-made-in-flavor heaven type of moments. And judging from their beauty, you may also be surprised by how easy they are to make!
INGREDIENTS
Makes 8 cookies
1 cup of gluten-free oat flour
1/2 cup of almond flour
1/4 tsp of baking soda
1/2 tsp of fine sea salt
1 tsp of poppy seeds
1/4 tsp of lemon zest
1/4 cup of maple syrup
1/4 cup of coconut oil, melted & cooled
1/4 cup of oat milk
1 tsp of vanilla extract
8 tsp of apricot jam*
DIRECTIONS
1. Pre-heat oven to 325°F
2. Combine the dry ingredients in a bowl, including the lemon zest**
3. In a separate bowl, combine the wet ingredients (except for the jam)
4. Add the wet ingredients to the dry ingredients and mix until dough forms
5. Let the dough sit in the refrigerator for 30 minutes
6. Line a baking sheet with parchment paper
7. Using an ice cream scoop (or by hand) make 8 cookies - if using your hands, make the cookies into ping-pong shaped balls and gently use the palm of your hand to flatten them into desired shape once they are on the baking sheet (these cookies don't spread much)
8. Then use your thumb to gently press down in the center of each cookie to create an indent (about 1/3 way deep) for the jam
9. Bake for 13 minutes and remove cookies from oven to let cool
10. Scoop 1 teaspoon of apricot jam (or jam of choice) into the center of each cookie***
*I like the brand St. Dalfour it's made from 100% fruit with no icky ingredients
**Use a microplane or the small side of a box grater to zest the skin of your lemon
***If you are not serving the cookies immediately, you can wait to scoop the jam until right before serving
