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| Buckwheat Jam Thumbprint Cookies |
Dry Ingredients:
3 cups of
soaked buckwheat groats
1/4 cup of
pepitas, finely ground
1 tablespoons
ground golden flaxseeds
1 teaspoon
cinnamon
1 teaspoon of
baking powder
Wet Ingredients:
2 Tbs of maple
syrup
Other
Ingredients:
sugar-free
boysenberry jam
Directions:
Preheat oven to
350 degrees. Lightly grease a large cookie sheet with coconut oil.
In a
medium-sized mixing bowl, whisk together the dry ingredients. Add the wet and
stir together with a spoon.
Form dough into
balls and place onto the cookie sheet. Make an indent in each cookie with your
thumb (you can have your child do this). Then drop a small spoonful of jam into
each thumbprint. Bake for 15 to 18 minutes. Timing will depend on the size of
your cookies.
Yield: 20 to 25
cookies
x o x
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