Allergy Free has never tasted so delicious. Kissed with lemon and filled with Nana’s Plum Jam, these will win over anyone.
By: Bekie A
2 cups almond flour
3/4 coconut flour
1 tsp baking powder
3/4 tsp soda
1 cup of softened soy free Dairy Free (Earth’s Best is my choice) butter
1 1/4 cup Turbinado sugar
1/2 cup of chia/flax milk yolks
(Mix 2 Tbsp of chia and flax into 1/2 cup of coconut or almond milk. Blend/process 30 seconds)
1 tsp vanilla & 1 tsp almond extract
2 tsp of lemon juice or 2 drops of lemon oil
1/4 tsp sea salt
1/2 cup of Jam of choice
Using a mixer with a paddle, blend sugar and butter together until creamy. Add in vanilla and almond extract. Add in lemon juice or oil. Mix for 2o seconds. Add in chia/flax yolks. Mix until combined. Add in salt, baking powder and baking soda. Mix again until combined. Lastly, add in coconut and almond flour. Mix once more, but don’t over mix.
Using an ice cream scoop, scoop onto a baking stone or double baking pan 2-3 inches a part. Slightly flatten the top with your fingers. Then press your thumb into the middle making an indentation.
Bake on 350 for 10-12 minutes. Once you remove the cookies from the oven, spoon 1/2-1 tsp of jam on top of each cookie.
Garnish with powder sugar to dress it up.