This recipe embodies the art behind no waste in the kitchen. These are flourless, gluten free and vegan treats. They're made from almond meal. It's the dehydrated almond meal leftover from making almond milk. I'll have a post soon with directions on how to do both. Then I used the Blackberry Chia Jam that I posted last week for the thumbprint filling. They're like little crumbly biscuits that are perfect with tea or coffee. It's also a sweet treat that has zero guilt attached to it. I ate two of them immediately.
INGREDIENTS
2 cups almond meal or almond flour
1|4 cup coconut oil, softened
1|4 cup maple syrup
1 teaspoon vanilla extract
1|2 teaspoon almond extract
1|4 teaspoon sea salt
DIRECTIONS
Cream the coconut oil, maple syrup and the extracts in a bowl with a hand mixer on high until light and fluffy. Add the almond meal and sea salt and mix until it forms a dough. Roll into tablespoon sized balls and place them on a baking sheet lined with parchment paper. Using your thumb, press little wells into the middle. They will crack but you can push them back together easily. Fill each one with your favorite jam or preserves. You can refer back to my recent post for Blackberry Chia Jam for a simple recipe on how to make your own.
Bake for 8-10 minutes at 350 until they are fragrant and golden brown.
ENJOY!
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