Coconut Tahini Apricot Thumbprint Cookies

Coconut Tahini Apricot Thumbprint Cookies by @sunflower_inthecity

Ingredients:

3-4 Emmy's Organics Vanilla Bean Coconut Cookies

1/3 cup tahini

1/4 cup maple syrup

1/4 cup almond milk

1/2 tsp vanilla

3/4 cup cassava flour

Apricot jam 

 

Directions:

1. Preheat oven to 350 degrees.
2. Whip together the tahini, maple syrup, almond milk, and vanilla. Mix well!
3. Stir in 3-4 crumbled Emmy's until you have created a thin coconut cookie batter.
4. Mix in the cassava flour to thicken.
5. Roll into tablespoon-sized balls and place on a lined baking sheet.
6. Press your finger in the center to make a well.
7. Spoon in a touch of apricot jam.
8. Bake for 10 minutes. Enjoy!