Ingredients

• ¾ cup oat flour
• ½ cup sorghum flour
• 6 tbsp cane sugar
• ¼ cup walnuts
• 2 tbsp coconut flakes
• 1 tbsp ground flaxseed
• ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp ground cinnamon
• 1 pinch sea salt
• ½ cup plant-based milk
• ¼ cup fruit-sweetened jam

Method

• Preheat the oven to 350°F. Line a baking sheet with parchment paper.

• In a mixing bowl, whisk together the oat flour, sorghum flour, sugar, walnuts, coconut flakes, flaxseed, baking powder, baking soda, cinnamon, and salt. Mix well.

• Add the plant-based milk, and use your hands or a spatula to thoroughly mix the dough.

• Scoop out 1 tablespoon of dough and roll it into a ball. Place on the prepared baking sheet and continue with the remaining dough, positioning balls about 1½ inches apart. Press the balls into small 1-inch disks, then press the center of each cookie with your thumb or the back of a small spoon to create a well to accommodate ½ teaspoon of jam.

• Dollop ½ teaspoon of jam in the center of each cookie.

• Bake cookies until lightly golden-brown, about 30 minutes.

• Once cookies are done, transfer the baking sheet to a cooling rack for a few minutes to cool.