Coconut Flour Thumbprint Cookies

Thumbprint cookies are timeless. They've been around for so long and there's a reason... It's because they're so delicious! Especially when you're curled up with a hot drink and you want a sweet treat to accompany your drink. I used coconut flour for these cookies, which is known to be dry, so I added apple sauce to help bring back some moisture.  I hope you enjoy these healthier versions I put together!

Yield: 12 cookies  (depends on the size you like)
You will need:
-A splash of vanilla
-1 tablespoon chia seeds
-1/2 cup apple sauce (or 1 mashed banana)
-1/2 cup melted coconut oil
-3-5 tablespoons sweetener (maple syrup/Coconut sugar/agave/date caramel)
-1/2 cup sifted coconut flour
-1/2 cup sifted almond flour
-1/2 cup gluten free flour
-3-4 tablespoons water
-Filling: 1/2 cup date caramel/chia jam/fruit jam
Directions:
1. Preheat the oven to 350F
2. Using an electric hand mixer, mix the first 5 ingredients together
3. Add in the flours slowly, until a ball of dough forms (add in water if you need)
4. Roll the cookies by hand and place on parchment lined baking sheets and press down the middle slightly with your thumb
5. Fill the middle of each cookie with your date caramel or jam of choice (or don't fill them at all)
6. Bake in the oven for 15 minutes and allow to cool before eating
7. Store any leftovers in an airtight container for up to 1 week

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