blueberry jam thumbprint cookies (vegan, gluten-free)

I absolutely love shortbread cookies and these do not disappoint!

Jam ingredients:

- 1 cup frozen blueberries

- 1½ teaspoons maple syrup

- 1½ teaspoons lemon juice

- 1 tablespoon chia seeds

Cookie ingredients:

- 2½ cup almond flour

- 1 teaspoon baking powder

- 1/4 cup maple syrup

- 1/4 cup melted coconut oil

- 1 teaspoon apple cider vinegar

Instructions:

1. Make the jam: stir and mash blueberries in a saucepan over medium heat for 5-10 minutes.

2. Take off the heat and stir in the lemon juice, maple syrup, and chia seeds.

3. Preheat the oven to 350°F and line a baking tray.

4. Mix all of the cookie ingredients together in a bowl until a dough forms. If too wet, add more almond flour. If too crumbly, add some plant-based milk.

5. Scoop balls of dough onto the baking tray and roll. Press down in the center with your thumb.

6. Fill the centers with jam.

7. Bake for 15 minutes! Let cool for about an hour to let the cookies solidify.

Enjoy!