Description
An easy gluten-free, dairy-free (optional) cookie that is a tried and true favourite
Ingredients
Scale
Wet Ingredients
- 1/2 cup coconut oil or organic ghee
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 1 egg (or chia paste)
Dry Ingredients
- 1 3/4 cup Bob’s Red Mill All Purpose Gluten-Free Flour
- 1/4 cup arrowroot starch
- 1/4 tsp baking soda
- 1 tsp baking powder
Jam
- 3/4 cup jam of choice
Instructions
- Preheat oven to 350.
- In a blender or with a whisk, combine all wet ingredients until smooth.
- Combine dry ingredients in a mixing bowl and pour in the wet. Mix until smooth.
- Roll out 1 1/2 Tbsp of batter per cookie and place on parchment lined baking sheet. Repeat with remaining batter.
- If making thumbprint style jam cookies, make a thumbprint and fill with 1/2 Tbsp of jam. If making sandwich style cookies, press cookie a little flatter and spread out 1/2 – 1 Tbsp of jam and place a second cookie on top.
- Bake for 15-20 minutes.
- Remove from oven once edges and bottom are slightly browned. Transfer to a cooling rack.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert