Apricot Thumbprint Cookies

Instructions

1. Pre-heat oven to 325. Line a baking sheet with parchment paper.
2. Whisk together blanched almond flour, baking powder and salt in a medium bowl.
3. Add olive oil, maple syrup, almond extract, and vanilla extract to bowl, mix until a uniform dough is created.
4. Using a small cookie scoop or tablespoon, scoop out dough onto baking sheet. Roll into balls and gently use your thumb or ½ teaspoon measuring spoon to make an indent in the center of each cookie.
5. Fill each cookie center with a dollop of Bionaturae Apricot Spread.
6. Bake for 19-20 minutes, they will be lightly golden brown. Let cool completely before taking off the baking sheet as they will be delicate but will harden as they cool.
7. Storage: Store cookies in an air tight container on the counter for 3 days or in the refrigerator for up to 5 days.