1/2cupjamstore bought; flavor of choice; see notes
1-2tbspcoconut shredsfor topping, optional
Instructions
Combine flour, baking soda and salt in a large bowl. Create a cavity in the middle of the flour to add the egg, honey, vanilla extract, butter and applesauce. Use a fork to mix all the wet ingredients and begin to slowly but surely incorporate the dry ingredients until the dough is combined, about 1 minute.
Cover the dough and refrigerate for 30 minutes. The dough is sticky and chilling it will allow you to handle the dough more easily.
Preheat oven to 350 degrees F and prepare a large baking sheet with parchment paper.
Using lightly wet hands, roll the dough into about 1-1.5 inch balls and place on parchment paper. You'll have enough dough to make 24 dough balls.
Use your slightly wet thumb or index finger to create a cavity in the center of each cookie. I find it easier to use my index finger after dipping it in a bit of water to prevent the dough from sticking to my finger. Fill each cavity with jam.
Bake cookies for 10 minutes until they are slightly brown in color and soft to the touch. Allow cookies 10 minutes to cool on the baking tray before enjoying.
Notes
You'll need about 1/4-1/2 tsp of jam per cookie.Use slightly wet hands and fingers to handle the dough. It's very sticky, but more easily to handle with wet hands.I used Earth Balance vegan butter. You could use real butter.You could fill the cavity with a jam flavor of choice, or add Nutella or other fun fillings.I like to top my almond flour thumbprint cookies with coconut shreds. Add the shreds after the cookies have cooled (optional).