Gluten-Free Raspberry Jam Cookies

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Coconut flour is one of Joy McCarthy's favourites. If you're new to coconut flour try out these easy and delicious gluten-free recipe!

Gluten-Free Raspberry Jam Cookies by Joy McCarthy

Ingredients

1/4 cup coconut oil, melted
1/4 cup maple syrup
1/4 cup applesauce
1 egg
1/2 tsp vanilla extract
1/4 cup ground almonds, otherwise known as almond flour or meal
1/3 cup coconut flour, sifted
1/3 cup tapioca flour, otherwise known as tapioca starch
1/2 cup raspberry jam

Preparation

  1. Preheat your oven to 350 F.
  2. Preferably in an electric mixer like a KitchenAid, combine the oil, maple syrup, apple sauce, egg, and vanilla. Then add the tapioca flour, almond flour, and coconut flour. Mix again.
  3. Roll into little balls and place on a greased cookie sheet or parchment paper.
  4. Use your fingers to create an indentation and fill it with raspberry jam. Bake for about 12-15 minutes.

Preparation Time: 5 Minutes

Cook Time: 15 Minutes

Yield: 12 cookies

 

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