Take the nuts and add them to a high-speed food processor or blender and blend until they turn into a flour.
Add everything else (except for the jam) to the food processor.
Process for about 1 minute, until a large ball of dough forms.
Take a large cookie sheet and line with parchment paper.
Remove 1 Tbsp dough at a time and place on the sheet into a ball.
Take your thumb and press in the center to form a crater in the cookie. You may need to shape the cookies out so the edges don’t crumble.
Place approximately 1 tsp of jam in the center of the cookies. You can add as much or as little as you would like, we prefer quite a bit of jam to cookie ratio.
Bake for 15-17 minutes, until outside of cookies are golden.
If you don’t have a food processor you can use nut flour and mix all of the ingredients in a bowl (except for the jam). If your dough is too crumbly, add more nut butter (1 Tbsp at a time), and if your dough is too wet, add more nut flour (1 Tbsp at a time). The dough should be easy to roll and manipulate without falling apart or being too loose.
Chai Spiced Gluten-free Thumbprint Cookies With Apricot Jam
Amount Per Serving
Calories 178Calories from Fat 126
% Daily Value*
Saturated Fat 4g20%
Vitamin C 0.2mg0%
* Percent Daily Values are based on a 2000 calorie diet.