Cheddar Thumbprint Cookies with Strawberry Chili Jam
Serving Size: About 8 cookies
2 tablespoons softened coconut oil
1/4 cup shredded sharp cheddar cheese
1 large egg
1 cup almond flour (I use Bob's Red Mill brand)
1/2 teaspoon baking soda
1/4 teaspoon Himalayan pink salt
Make the Strawberry Chili Jam ahead of time. Set aside.
Preheat oven to 375 degrees, and place a piece of parchment paper on a baking sheet.
Combine the coconut oil and the egg until fully mixed.
In a separate bowl, combine the almond flour, baking soda, and salt to make your dry flour mixture.
Add this dry mixture to the wet mixture and stir together until combined.
Mix in shredded cheddar cheese until mixed into dough completely.
Take out half a tablespoon at a time of the batter and roll into a ball. Use your thumb to press into the middle and make a dent (about 1/2 inch deep).
Place 1/2-1 tsp or so of jam in the dent of each cookie.
Bake for 10 minutes or until golden.
Remove from oven and let cool.
Serve and enjoy!