Soft, buttery thumbprint cookies made with Thrive Field Cassava Flour and almond flour, filled with your favorite jam or nut butter. Easy, pretty, and festive!
INGREDIENTS
3/4 cup Thrive Fields Cassava Flour (3 oz, 3/16 of a 16 oz pack)
3/4 cup almond flour 1/3 cup coconut oil or butter, softened
1/4 cup honey or maple syrup
1/2 tsp vanilla extract 1/4 tsp salt
Favorite jam or nut butter for filling
DIRECTION
Preheat oven to 350 °F (175 °C). Line a baking sheet with parchment paper.
In a bowl, beat softened coconut oil (or butter), honey, and vanilla together.
Stir in cassava flour, almond flour, and salt until a soft dough forms.
Roll dough into 1-inch balls and place on the baking sheet. Press a thumb into the center of each to form an indent.
Fill each indent with a small amount of jam or nut butter.
Bake for 10–12 minutes until edges are set but centers are still soft.
Let cool completely. Cookies firm up as they cool.