Jammin' Almond Thumbprint Cookies

Preheat the oven to 350 degrees F.

Line a baking sheet with parchment paper.

In a mixing bowl, whisk together the oat flour (1 cup), almond flour (0.5 cup), date sugar (6 tbsp), ground flaxseed (2 tbsp), baking powder (0.5 tsp), baking soda (0.25 tsp), ground cinnamon (0.5 tsp), and [pinch of sea salt].

Add the unsweetened non-dairy milk (0.5 cup), and use a spoon or your hands to thoroughly mix the dough. It should be thick but not too sticky. If it is too wet, add a little more oat flour and mix well.

Scoop out about dough (1 tbsp) and roll it into a ball.

Place on the baking sheet and continue with the remaining dough, positioning balls about 1-2 inches apart.

Press the center of each cookie with your thumb to create a well to accommodate of fruit-sweetened jam (0.25 tsp).

Fill each thumbprint with of fruit-sweetened jam (0.25 tsp).

Bake cookies until lightly golden brown, about 30 minutes. Start 30m timer

Transfer the baking sheet to a cooling rack for a few minutes to cool.