When it's cold outside, nothing is more comforting than the smell of freshly baked cookies in a warm kitchen. So grab your oven mitts and give these thumbprint cookies a go! Sweet and slightly nutty with a hint of vanilla, the cookies make the perfect base for your homemade cranberry fig jam.

Ingredients

• 2 cup Almond Flour
• ¹/₄ cup Coconut Oil
• ¹/₄ cup Maple Syrup
• 1 tsp Vanilla Extract
• ¹/₂ tsp Almond Extract
• ¹/₄ tsp Sea Salt
• 2 tbsp Cranberry Fig Jam – see Cranberry Fig Jam recipe

Directions

1. Preheat the oven to 350F and line a baking sheet with parchment paper.
2. To make the jam, add 1 cup of dried figs, 1 cup of dried cranberries, 2 inches of fresh ginger root, and 1 cup of orange juice to a large bowl and heat in the microwave for four minutes to soften. Set aside to cool.
3. Once cooled, add mixture and 1 teaspoon of vanilla extract to a blender and pulse 4 to 5 times. Set aside.
4. To make the cookies, add the coconut oil, maple syrup, vanilla, and almond extract to the blender pitcher and blend on low for 10 seconds.
5. Add the almond flour and sea salt to the blender and pulse around 4 times or until a uniform dough is formed.
6. Scoop the dough into tablespoon-sized amounts and use your hands to roll them into smooth balls.
7. Place the balls onto the lined baking sheet about two inches apart. Use your thumb to press into the center of each cookie, creating a well for the jam.
8. Add 1/2 teaspoon of jam to the center of each cookie.
9. Bake for about 8 to 10 minutes at 350F, or until lightly golden. Allow to cool on the baking sheet for at least 10 minutes before transferring to a wire rack to cool completely.
10. Enjoy!