2 cups almond flour
1 cup arrowroot
1 teaspoon salt
1 teaspoon vanilla
⅓ cup maple syrup
¼ coconut oil, melted
(optional: ½ cup pecans, or ½ cup peanut butter to give different flavors to the cookies)
2 cups fruit of choice (blueberries, cherries, strawberries, peaches, etc.)
1 tablespoon maple syrup
¼ cup water
¼ cup lemon juice
½ teaspoon nutmeg
1 teaspoon cinnamon
1-2 tablespoon arrowroot
To make the filling place the fruit, maple syrup, water, and lemon juice into a saucepan. Bring this mixture to a boil on medium heat, stirring frequently.
Stir in the nutmeg and cinnamon, then remove from the heat and stir in the arrowroot one tablespoon at a time, until the filling has thickened to a jam-like consistency.
(If desired, it is possible to use a paleo friendly jam in place of the homemade filling).
Preheat the oven to 350°F.
Combine all the cookie ingredients into a food processor, and pulse until fully combined. The dough will be crumbly in texture.
Take about 1 tablespoon of the dough at a time, and roll it into a ball. Place these onto a parchment paper lined baking sheet, and press down the center, with a ⅛ tsp, about halfway (careful to avoid pressing too hard and creating a hole in the center of the cookie).
Spoon ¼ - ⅓ teaspoon of the filling into the center indent.
Bake the cookies for 7-9 minutes. They will still be soft when they are removed from the oven, but will be a light golden brown color.
Cool the cookies completely before serving.Print