• 1¾ cups gluten-free flour
• ½ tsp. salt
• ½ tsp. baking powder
• 2 eggs
• ½ cup melted coconut oil
• ½ cup maple syrup
• Seeds scraped from one vanilla bean
• (you can make vanilla extract with the spent bean)
• 3 tbs. raspberry jam
• 2 tbs. shredded coconut

Preheat the oven to 350 degrees. Combine the dry ingredients in a small bowl and set aside.

Combine the eggs, coconut oil, maple syrup, and vanilla bean seeds in a large bowl. Add the dry ingredients and stir to combine well.

Place the dough by heaping teaspoonful on a cookie sheet. With the back of a ¼ teaspoon measure, press a small well in the middle of each cookie. Put ¼ teaspoon of jam in each well.

Bake for 8-9 minutes and remove the cookies to a cooling rack. Continue with the remaining dough.

Sprinkle the cookies with the shredded coconut while they’re cooling

by Pak101.com (few years ago!) / 1071 views