Vegan Healthy Almond Butter Cookies with Fig Jam
Ingredients
- 1 cup almond flour
- 4 tbsp coconut flour (ground oats will work well too as a substitute)
- 4 tbsp ground flax seed (grind whole flax seed, never use preground - it's rancid)
- 12 tbsp water
- 1 tsp pure vanilla bean paste
- 2 tsp baking powder
- 6 tbsp almond butter (can be substituted for smooth peanut butter)
- 1 tbsp melted coconut oil
- 3 tbsp Monk Fruit sweetener (use Erythritol for keto version)
- Fig jam for filling (omit for keto version)
Preparation
Prepare flax eggs by mixing ground flax and water, set aside for 5-6 minutes
In a bowl whisk almond and coconut flours, baking soda and sweetener
In a separate bowl mix flax eggs, coconut oil, almond butter, flax eggs and vanilla paste
Combine wet and dry ingredients and mix your dough with a spoon
Scoop about 1 tablespoon of dough and form balls with your hands
Place them on a baking sheet lined with parchment paper
Gently press each cookie down and form dents in the middle and fill them up with jam
Bake for about 12-15 minutes on 350F
Notes
This recipe makes 15 cookies and is vegan and gluten-free
Can be made paleo and keto-friendly by omitting the jam
