*Low Carb *High Protein *Grain Free *Gluten Free *Nut Free
We love this popular recipe shared with us by Chef Gregory Owens. They are called Jamberry Cookies because of the made-from-scratch berry jam that makes up their centers. You can add whatever you like to the centers to keep it fun!
Some of Chef Greg’s customers referred to these cookies as ‘gluten-free, dairy-free, cane-sugar-free heaven’. We agree!
Dry Ingredients
3 cups SunFlour
½ cup coconut flour
½ cup tapioca flour
1 tsp salt
1 cup low glycemic coconut palm sugar
Wet Ingredients
1 cup coconut oil
3 eggs
½ cup coconut milk (or other milk)
1 Tbsp vanilla extract
Directions
1) Preheat oven to 350 degrees F.
2) In a large bowl, combine wet ingredients plus the coconut palm sugar.
3) Fold in the remaining dry ingredients (the flours and salt).
4) Mix and portion quickly.
5) Press your thumb into the center to create a well for your filling of choice, like jamberry jam.
6) Bake for 30 minutes. Remove from oven and cool for a few minutes before placing on cooling rack. Enjoy!
Filling
Shown above is Chef Greg’s Jamberry Jam, made from scratch using blackberries, raspberries, honey, lemon and raisins. You can do the same or, fill with your favorite jam, chocolate kisses or anything you love!