Updated: Mar 27
1 tbsp flax seed, freshly ground
3 tbsp room temperature water
1/4 cup melted coconut oil
1/4 cup almond butter
2 tbsp maple syrup
1/2 tsp vanilla
1 1/2 cup almond flour
1/2 cup walnuts or pecans, finely chopped
1/4 cup of your favourite jam (I like raspberry!)
Preheat your oven to 350 and line a cookie sheet with parchment paper.
Mix the freshly ground flax seeds with the water in a small bowl and set aside. This is what a flax egg is. Wait a few minutes and the mixture will become gelatinous.
Mix together your melted coconut oil, almond butter, maple syrup and vanilla. Stir to combine. Add one tablespoon of your flax egg and your almond flour, until it looks like a cookie dough batter.
Now create an assembly line. First bowl the remainder of your flax egg, second bowl chopped walnuts and then the cookie sheet.
Scoop out your cookie dough, roll each cookie in the flax egg, then roll them in the chopped walnuts and onto the cookie sheet. Spread the cookies evenly apart on the sheet.
Gently use your thumb to push in the center of each cookie. Push the edges back together should they collapse a little.
Fill each thumb print well with jam (approximately 1/2 tsp of jam). Make sure not to over fill them.
Bake for 15 to 18 minutes, or until the edges are set and firm to the touch.
Let cool and enjoy!
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