If you’re looking for a versatile cookie with a crunchy exterior and a bit of chew, this is a winner. The flours, jam and spices can all be swapped to either fit your preferences, dietary needs, or to match the ingredients you have on hand. I’ve made this recipe with multiple flavors of jam and spice, and also swapped out the gluten-free all-purpose flour for cassava, as well as occasionally blending a portion of the oats. No flax in the pantry/refrigerator? Omit it. No fresh fruit (or time) to make fresh jam, use your store-bought favorite! The jam can also be made ahead of time and frozen until ready to bake.

YIELD: approximately 36 cookies
**CRANBERRY JAM**
1 3/4 cup fresh cranberries
2 cups water
2 T maple syrup
1/4 t ground cardamom
pinch sea salt
1 t fresh ginger juice (from fresh ginger root)
1 t vanilla extract
**COOKIE**
2 cups almond meal (or freshly processed almond, hazelnut, blends, etc.)
1 1/2 cups gf ap flour
2 T flax seed
3/4 t sea salt
2 cups gf oats (1/2 pulsed, optional)
1/2 t ground ginger
fresh ground black pepper x a few twists
3/4 cup maple syrup
1 cup melted coconut oil
1 t vanilla extract
INSTRUCTIONS
-Preheat oven to 350 degrees fahrenheit. Line sheet tray with unbleached parchment.
-Place jam ingredients (except for the ginger and vanilla) in a small sauce pot. Bring to a boil and lower to a simmer. Once most of the liquid evaporates, and mixture becomes a jam-like consistency, turn off heat and stir in vanilla and ginger.
-While jam is cooking, combine dry cookie ingredients in a medium mixing bowl.
-Combine wet cookie ingredients in a small bowl.
-Combine dry and wet ingredients. Mix thoroughly.
-Using a small scoop, or tablespoon, scoop cookies onto parchment paper.
-Using the back of a 1/2 teaspoon, press rounds into the center of each dough mound.
-Fill each well with 1/2 teaspoon of jam.
-Bake for approximately 22 minutes, or until lightly golden brown.
*These cookies have a crisp texture upon being taken out of the oven. They can be kept in an air-tight container, and around day 2/3, the texture softens and they have a bit more of a delicious chew. They also freeze well.