Coconut Tahini Apricot Thumbprint Cookies

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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!

Coconut Tahini Apricot Thumbprint Cookies | Emmy's Organics

 

Coconut Tahini Apricot Thumbprint Cookies | Emmy's Organics

Coconut Tahini Apricot Thumbprint Cookies | Emmy's Organics

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