Makes: 18 cookies
Ingredients:
1/4 cup coconut oil
1/4 cup coconut sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoons Ener-G egg replacer mixed with 2 tablespoons water
3/4 cup spelt flour (or almond flour)
Jam of your choice
Directions:
1. In a medium bowl, cream coconut oil and sugar. Add vanilla and egg replacer mixture and mix until fluffy. Slowly mix in flour until well blended and refrigerate dough for at least 2 hours.
2 Preheat the oven to 300 degrees and line cookie sheets with wax paper. Working with a teaspoon at a time, roll dough into balls and place on the cookie sheet, making an indent with your thumb in the center of each ball. Fill indents with 1/2 teaspoon (or more if desired) jam. Bake for 15 to 20 minutes, until golden brown. Remove to a wire rack to cool.
