Yield: 36 to 48 cookies

5 Tbsp vegan butter substitute

¼ cup coconut sugar

1 tsp pure vanilla extract

½ cup sprouted whole wheat flour or whole wheat pastry flour

1 cup fine almond flour

2 Tbsp arrowroot

½ tsp baking soda

Pinch of sea salt

Strawberry or other fruit-sweetened preserves

Preheat oven to 350° F. Line two baking sheets with parchment paper. 

Place all the ingredients, except the preserves, in a stand mixer and mix until a stiff dough forms.

Form the dough into walnut size balls and arrange on the baking sheet, allowing about an inch between each cookie for rising. With a wet thumb, make an indent in each cookie. Using a small spoon, fill the indent in each cookie with preserves. Bake for 13 to 14 minutes. Remove cookies from the oven and allow to cool completely before transferring to a container.

Recipe courtesy of Christina Pirello.

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