Thumbprint Cookies

Cookie: 

2 cups almond flour 

1 cup arrowroot 

1 tsp salt

1 tsp vanilla

⅓ cup maple syrup

¼ coconut oil, melted

(optional: ½ cup pecans, or ½ cup peanut butter to give different flavors to the cookies)

Filling: 

2 cups fruit of choice (blueberries, cherries, strawberries, peaches, etc.)

1 Tbsp maple syrup 

¼ cup water

¼ cup lemon juice

½ tsp nutmeg

1 tsp cinnamon

1-2 Tbsp arrowroot

To make the filling place the fruit, maple syrup, water, and lemon juice into a saucepan. Bring this mixture to a boil on medium heat, stirring frequently. 

Stir in the nutmeg and cinnamon, then remove from the heat and stir in the arrowroot one tablespoon at a time, until the filling has thickened to a jam-like consistency.

(if desired, it is possible to use a paleo friendly jam in place of the homemade filling).

Preheat the oven to 350℉.

Combine all the cookie ingredients into a food processor, and pulse until fully combined. The dough will be crumbly in texture. 

Take about 1 Tbsp of the dough at a time, and roll it into a ball. Place these onto a parchment paper lined baking sheet, and press down the center, with a ⅛ tsp, about halfway (careful to avoid pressing too hard and creating a hole in the center of the cookie). 

Spoon ¼ - ⅓ tsp of the filling into the center indent. 

Bake the cookies for 7-9 minutes. They will still be soft when they are removed from the oven, but will be a light golden brown color.

Cool the cookies completely before serving.