Gluten Free Thumbprint Cookies

Steps

1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper. Place chopped pecans in a shallow bowl. Set aside.

2. Combine the almond flour, coconut flour, salt, baking powder in a bowl and whisk to combine. Add the coconut oil, maple syrup, vinegar, vanilla, and almond extracts. Stir until a dough forms.

3. Scoop the dough into balls and roll them smooth between your hands. Roll each dough ball in the chopped pecans, pressing gently to make them stick.

4. Place on a baking sheet and gently press down in the center of each cookie, using your thumb to create an indent. Pinch together any large cracks around the outside. Spoon jam into the center of each cookie.

5. Bake for 12 minutes, until the edges start to brown just slightly. Remove the cookies from the oven and allow them to rest on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. The cookies will be soft initially, but will firm up as they cool.