* The almond flour makes for soft and chewy cookies, and the almond extract gives them a hint of almond flavor. * No rolling out or chilling dough, no special equipment needed, and only 10 minutes of prep time. These are simple and such tasty cookies. Add them to your holiday cookie tin!
Step 2. In a medium bowl, whisk together the canola oil, maple syrup, vanilla extract, and almond extract. Add the almond flour and salt, and and mix thoroughly, until the mixture turns into a soft dough.
Step 4. Use a tablespoon measure to scoop out dough, and roll each portion into a ball using your hands. Roll each ball into crushed almonds and place onto baking sheet, spacing 2" apart.
Step 5. Using your thumb or the back of a ½ teaspoon measuring spoon, make a deep indent in center of each ball. Fill each indent with ½ teaspoon of jam.
* Cookies can be stored in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to 7 days.
* To freeze, layer cookies with parchment paper in an airtight container and store for up to 2 months.