Almond Thumbprint Cookies (Dairy, Gluten/Grain, Egg and Refined Sugar Free)

I really should have posted these before Christmas as they were created for our Christmas cookie tray however time slipped away.  Life, baby, homeschool, Christmas...you know what I mean :)
These cookies turned out really well and stuck to my diet of egg, dairy and refined sugar free.

Ingredients (makes 12-15 cookies)

• 1 1/3 cup ground almonds or almond flour
• 1 tablespoon coconut flour
• 2 tablespoons tapioca or arrowroot starch
• 2 tablespoons ground flax
• 1 tablespoon pysllium husk
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 2 tablespoons coconut or palm sugar (optional-if sweeter is desired)
• 1/4 cup maple syrup
• 1 teaspoon almond extract
• 1-2 teaspoons water (adjust for rolling into balls)
• 1/3 cup softened coconut oil
• 1/4 cup shredded unsweetened coconut (for rolling)
• 2-3 tablespoons of your favorite jam (I recommend strawberry or raspberry)

Directions

1. Preheat oven to 350 F and prepare cookie tray.
2. In a large bowl combine all dry ingredients except shredded coconut.
3. In a medium size bowl combine all wet ingredients except jam.
4. Add shredded coconut to a plate.
5. Add wet to the dry and mix just until combined. 
6. Roll into balls and add a little water if needed to help them stick together.
7. Roll balls into the shredded coconut.
8. With your thumb press into the middle of the ball creating a little dip.  You may need to reshape your cookie to ensure it stays together.
9. Add a little jam into each dip of your cookie balls.
10. Bake in preheated oven for 10-12 minutes or until golden brown.
11. Store in air tight container in the fridge or freezer.