Raspberry Thumbprint Cookies
Ingredients
2 cups blanched almond flour (not almond meal)
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
3 tablespoons coconut oil, melted
2 tablespoons honey
¼ cup raspberry jam
Directions
In a food processor combine almond flour, salt and baking soda
Pulse in coconut oil and honey until dough forms
Scoop batter 1 tablespoon at a time onto a parchment paper lined baking sheet
Press your thumb into the center of each cookie to make an indentation
Place ½ teaspoon of jam in the center of each cookie
Bake at 350°F for 8-10 minutes until golden brown
Let cool on the baking sheets
Serve