These cookies offer the spicy holiday flavor that I sometimes crave.
These cook up in a hurry.
If you want a bit more spice, add 1/4 teaspoon of cloves.
1 cup almond flour
1 1⁄2 cups walnuts
1⁄4 cup coconut oil
1 organic egg
1⁄4 teaspoon salt
1⁄2 teaspoon cinnamon
2 tablespoons organic cane sugar 1 teaspoon vanilla
About 1⁄4 cup jelly or jam
Preheat oven to 350 degrees.
Line a cookie sheet or jelly roll pan with parchment paper.
Place all ingredients in food process. Process until the walnuts are in small chunks, making sure that the mixture is consistent.
Roll small balls of dough, about the size of a walnut, and place on parchment paper.
Makes 14 to 16 balls.
After you have all the balls made, gently take your index finger and make a deep indentation in each ball. (Even though these are thumbprint cookies, I find my thumb too big.)
Place in oven and bake for about 25 minutes, until cookies are golden brown.
Remove from oven and drop about 1⁄4 teaspoon of jelly or jam into each indentation.
Let cool slightly before serving.
Store in the refrigerator.