>> 1 cup gluten-free flour
>> 1/2 cup fresh hawthorn berries (then mash)
>> 1/2 cup almond butter
>> 1/4 cup organic cane sugar
>> 3 tbsp almond milk
>> 1 tsp vanilla extract
>> 3/4 tsp baking soda
>> 1/4 tsp salt
>> Jam or jelly of your choice
Preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.
In a large bowl, stir together the almond butter, coconut sugar, almond milk, vanilla extract, and optional stevia extract.
In a small bowl, whisk together the flour, baking soda, and salt. Place the dry ingredients into the wet ingredients (which includes the hawthorn berry mash) and mix just until thoroughly blended. Create balls that are just slightly bigger than golfballs. Press the balls into patties and place them on a baking sheet.
Use a small spoon to indent a thumbprint into the cookies. Reshape any large cracks that form on the edges of the cookie dough. Fill each thumbprint with a jam or jelly of your choice. (Cookies in the image contain autumn olive jam.)
Bake for 9-11 minutes - be sure not to overbake.
Cool thoroughly before enjoying!
Edible Wilds in Recipe: Common Hawthorn
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