As the general pace of the holidays picks up right about now, ours has been no exception. We've had a jam-packed schedule, but in the best way possible. My mom is in town and we have visited Christmas markets near and far and enjoyed winter hikes.  If I didn't feel the magic of the season before, I definitely do now after all the glühwein, vin chaud, hot chocolate, snow-covered hiking trails, and baking these amazing cookies.

Thumbprint cookies are one of my favorite cookies; it just doesn't get much better than a buttery cookie filled with gooey jam. But this chocolate apricot version is the princess of all thumbprints, if I can say so myself. And it's dead simple to put together, so if you need a special cookie to round out your holiday dessert selection over the next few weeks, pick this one! A bonus is that it is free of gluten and dairy, so it's sure to please all.

Wishing you all a very warm and nourishing holiday season filled with peace and love.
~Katie

Chocolate Apricot Thumbprint Cookies
Adapted from Amy Chaplin
Makes 18-22 cookies

Notes: I make my own oat flour by grinding up oats in a small food processor.

• 1 ¼ cup (203 g) almond flour/meal
• ½ cup (55 g) gluten-free oat flour
• ¼ cup + 1 Tbsp. (48 g) buckwheat flour (or brown rice/almond flour)
• 1 Tbsp. cornstarch (or arrowroot)
• ¼ cup (35 g) coconut sugar (or Muscovado - unrefined raw cane sugar)
• ½ tsp. baking powder
• Zest 1 lemon
• Heaping ¼ cup (60 ml) melted coconut oil (68 g - measured solid)
• 4 Tbsp. maple syrup
• 2 tsp. vanilla extract
• 1/8 tsp. fine sea salt
• Apricot jam
• 3 oz. dark chocolate, chopped
• Flakey sea salt to sprinkle

1. Preheat oven to 176° C (350° F). Line a baking sheet with silpat or parchment paper and set aside.
2. In a medium bowl, whisk together almond meal and next 6 ingredients (through lemon zest). In another bowl combine melted coconut oil, maple syrup, vanilla and salt and whisk to combine.
3. Pour liquid mixture into dry ingredients and stir to combine. If dough seems too wet to roll, set it aside for 10 minutes to thicken.
4. Scoop out tablespoon-size balls, roll to shape, and place on baking sheet. Press your thumb into the center of the cookie to make a fairly wide indention.
5. Spoon jam into the center of each cookie and top with chocolate. Be generous with jam and chocolate, as the cookies spread out when baked.
6. Sprinkle with flakey sea salt and bake 9 to 10 minutes, or until edges begin to turn light golden brown. Remove from oven and place on cooling rack.