Calories: 139 Carbs: 26 Fats: 3 Serves: 18
1/2 cup BBF Virgin Coconut Oil
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1/3 cup BBF Monk Fruit Blend
1/2 tsp almond extract
1 ½ cups BBF Oat Flour Blend
1/4 cup sugar-free cherry jam or raspberry jam
1. Preheat the oven to 350 degrees. 2. Make the cookies: Using a handheld or stand mixer with a paddle attachment, add the monk fruit, almond extract, and oat flour. Continue mixing and until all ingredients come together and form a dough. Scoop dough into small round balls and chill for about 15 -20 minutes. Remove from the fridge and place on a parchment-lined sheet tray. 3. Gently press down with your thumb to make a small indentation on the cookie. Scoop jam or place one cherry in the middle of each cookie. 4. Bake the shortbread thumbprint cookies for 14-15 minutes, or until very lightly browned on the edges. The cookies will puff up and spread slightly. 5. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
