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Preheat your oven to 325°F and line your baking pan with parchment paper
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In a medium bow, whisk together your dry ingredients - almond floor, coconut flour and baking powder.
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In a large bowl beat together softened butter and sweetener until well combined and fluffy, then beat in egg yolk and almond extract. Make sure everything is well incorporated.
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Form into 24 dough balls approximately 1inch and place them 2 inches apart on baking sheet. Press each ball down to about 1/2 high and then press in the centre with your thumb - thus thumb print cookies!
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Spoon Chia jam into the hollowed out centre of each cookie.
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Bake until just starting to brown around the edges, 10-12 minutes.
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Cool on the pan, the cookies will not seem set but will continue to firm as they cool.
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Glaze:
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In a small bowl, whisk together all ingredients listed until you can easily drizzle over the cooled cookies.