Blackberry Almond Thumbprint Cookies

Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside.

Make the flax egg by mixing flaxmeal with water. Let sit in refrigerator for 5 minutes.

Once flax egg is set, remove bowl from refrigerator and add almond flour, coconut sugar, salt, and coconut oil. Mix until a dough forms.

Roll dough into 1-inch balls and place on prepared baking sheet. Flatten each ball of dough slightly with your hands. Use thumb or back of a wooden spoon to make a small indentation in the middle of each cookie. Fill each cookie with ½ teaspoon jam.

Bake 10–11 minutes. Cool on cookie rack. Drizzle with almond butter and enjoy!