A B & J Thumbprints

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 3 tablespoons ground flax seeds
• 1/2 cup warmed almond milk
• 2/3 cup firmly packed brown sugar
• 2 tablespoons agave nectar (or honey if not vegan)
• 1/2 teaspoon stevia powder
• 2/3 cup shortening
• 2/3 cup almond butter
• 1/2 tablespoon vanilla
• 1/2 teaspoon almond extract
• 1/3 cup ground almonds
• 1 cup brown rice flour
• 1/2 cup rice flour
• 1/2 cup glutinous-rice flour
• 1 tablespoon tapoica starch
• 1/2 teaspoon guar gum
• 1/4 teaspoon nutmeg
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 cup jam

Recipe

• 1 heat oven to 375°f.
• 2 in a small dish, whisk together flaxseed and almond milk. set aside.
• 3 in a large bowl, cream together brown sugar, agave, stevia, shortening and almond butter.
• 4 add flax mixture and the extracts, beating well.
• 5 whisk together ground almonds, flours, starch, guar gum, nutmeg, baking soda and salt.
• 6 add to the creamed mixture and stir in well.
• 7 shape into small balls and place on an ungreased cookie sheet.
• 8 press your thumb or fingertip into the centre of each cookie and fill with jam.
• 9 bake (one sheet at a time) 10 minutes, then cool 10-15minutes on the sheets before carefully transferring to a cooling rack.