Coconut Tahini Apricot Thumbprint Cookies
Coconut Tahini Apricot Thumbprint Cookies


3-4 Emmy's Organics Vanilla Bean Coconut Cookies
1/3 cup tahini
1/4 cup maple syrup
1/4 cup almond milk
1/2 tsp vanilla
3/4 cup cassava flour
Apricot jam
by @sunflower_inthecity


1.Preheat oven to 350 degrees.
2.Whip together the tahini, maple syrup, almond milk, and vanilla. Mix well!
3.Stir in 3-4 crumbled Emmy's until you have created a thin coconut cookie batter.
4.Mix in the cassava flour to thicken.
5.Roll into tablespoon-sized balls and place on a lined baking sheet.
6.Press your finger in the center to make a well.
7.Spoon in a touch of apricot jam.
8.Bake for 10 minutes. Enjoy!

by @sunflower_inthecity

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