A B & J Thumbprints

Name: A B & J Thumbprints
Ingredients: 3 tablespoons ground flax seeds; 12 cup warmed almond milk; 23 cup firmly packed brown sugar; 2 tablespoons agave nectar (or honey if not vegan); 12 teaspoon stevia powder; 23 cup shortening; 23 cup almond butter; 12 tablespoon vanilla; 12 teaspoon almond extract; 13 cup ground almonds; 1 cup brown rice flour; 12 cup rice flour; 12 cup glutinous-rice flour; 1 tablespoon tapoica starch; 12 teaspoon guar gum; 14 teaspoon nutmeg; 1 teaspoon baking soda; 34 teaspoon salt; 12 cup jam

19 ingredients

10 steps

Ingredients

3 tablespoons ground flax seeds
12 cup warmed almond milk
23 cup firmly packed brown sugar
2 tablespoons agave nectar (or honey if not vegan)
12 teaspoon stevia powder
23 cup shortening
23 cup almond butter
12 tablespoon vanilla
12 teaspoon almond extract
13 cup ground almonds
1 cup brown rice flour
12 cup rice flour
12 cup glutinous-rice flour
1 tablespoon tapoica starch
12 teaspoon guar gum
14 teaspoon nutmeg
1 teaspoon baking soda
34 teaspoon salt
12 cup jam

Directions

1

Heat oven to 375F.
2

In a small dish, whisk together flaxseed and almond milk.
3

Set aside.
4

In a large bowl, cream together brown sugar, agave, stevia, shortening and almond butter.
5

Add flax mixture and the extracts, beating well.
6

Whisk together ground almonds, flours, starch, guar gum, nutmeg, baking soda and salt.
7

Add to the creamed mixture and stir in well.
8

Shape into small balls and place on an ungreased cookie sheet.
9

Press your thumb or fingertip into the centre of each cookie and fill with jam.
10

Bake (one sheet at a time) 10 minutes, then cool 10-15minutes on the sheets before carefully transferring to a cooling rack.