Ingredients:
For the Cookies:
- 2 cups Almond Flour
- ¼ cup Melted Coconut Oil
- ¼ cup Zen Basil Seeds
- ¼ cup Maple Syrup
- ¼ teaspoon Salt
- ¼ teaspoon Baking Powder
- 1 teaspoon Vanilla Extract
- 1 teaspoon Almond Extract
- 1 teaspoon Apple Cider Vinegar (or lemon juice)
For the Filling:
- 1 cup Strawberries, chopped
- 1 Tbsp Zen Basil Seeds
- 2 Tbsp Honey
Instructions:
1. Preheat Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Prepare Cookie Dough:
- In a large mixing bowl, combine the almond flour, melted coconut oil, Zen Basil Seeds, maple syrup, salt, baking powder, vanilla extract, almond extract, and apple cider vinegar (or lemon juice).
- Mix until a dough forms. The dough should be slightly sticky but able to hold together when pressed.
3. Shape Cookies:
- Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
- Use your thumb or the back of a spoon to create an indentation in the center of each cookie.
4. Prepare the Filling:
- In a small pot, combine the chopped strawberries, Zen Basil Seeds, and honey.
- Heat the mixture over medium heat for a few minutes, until the strawberries soften and release their juices. Stir occasionally.
5. Fill the Cookies:
- Spoon a small amount of the strawberry filling into the indentation of each cookie.
6. Bake:
- Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are golden brown.
- Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
7. Serve:
- Enjoy your Strawberry Thumbprint Cookies with Zen Basil Seeds! Store any leftovers in an airtight container.
Feel free to make adjustments as needed to suit your taste preferences.
