Gluten Free Thumbprint Cookies

Directions

1. 1
   Preheat the oven to 350º and line a baking sheet with parchment parchment paper.
2. 2
   Whisk together almond flour, coconut flour, baking powder and pinch of salt in a bowl. 
3. 3
   Add in butter, coconut sugar and vanilla extract.
4. 4
   Mix the dough all together, using a sturdy spoon, until fully combined with no visible butter remaining.
5. 5
   Roll dough into balls about 1 tablespoons in size and place on baking sheet about 1-½” apart. Make an indentation with your thumb in the middle. If any cracks appear you can smooth them over with your finger.
6. 6
   Bake for 12 minutes.
7. 7
   Remove from oven and using a teaspoon measuring spoon press down into the indentations to re-form the well.
8. 8
   Let cool.
9. 9
   Meanwhile, heat nutella and or jam briefly in a small pot or in the microwave. Spoon the jam and or nutella into the wells of the cookies.
10. 10
    Let set up before serving.