130 g almond slivers
40 g flaxseed
60 g ground coconut
1 teaspoon(s) baking soda
70 g coconut oil
40 g maple syrup
1 teaspoon(s) vanilla extract
50 g strawberry jam


1.Preheat the oven to 180οC (350οF) set to fan.
2.In a food processor, beat the almonds until powdered.
3.Add the almond powder into a bowl.
4.Then, beat the flaxseed until it is completely dissolved.
5.Add the flaxseed powder into the bowl with the almond powder along with the coconut, baking soda, and salt.
6.Add the coconut oil, maple syrup, vanilla extract, and mix until you get a uniform mixture.
7.Line a baking sheet with parchment paper.
8.Take a round 5 cm cookie cutter and add 2 teaspoons of the mixture.
9.With the back side of a spoon, press the mixture into the cookie cutter to make it even and then, remove the cookie cutter.
10.Follow the same process for the remaining mixture until you have 15 round cookies.
11.With your index finger, lightly press the center of each cookie until you create a small cavity.
12.Add 1/3 of a teaspoon jam into each cavity and bake for 10-12 minutes.
13.When you take the cookies out of the oven, they will be very soft and fragile but they will thicken while cooling.
14.Let them cool and serve.

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