65g or 3/4 cup dessicated/shredded unsweetened coconut
240g or 1 1/2 cups almond flour
30g or 1/4 cup tapioca flour
1/2 tsp xanthan gum
1/8 tsp Vit C
1/4 tsp baking soda
1/4 tsp sea salt
1/8 - 1/4 tsp Stevia or to taste (try NuNaturals brand in salt shaker)
1/4 cup flax gel (I made it as per the directions I read on this site)
1 1/2 cup zuchinni
150 g (5 1/4 oz) sunflower seed butter
2 Tbsp chia gel **
Sugar free jam to fill the cookies, I found a nice jam that is all fruit, sweetened with grape juice.
Preheat oven to 350F
Mix the dry ingredients in a plastic bag, shake well.
Mix the wet ingredients in a bowl.
Slowly add the dry ingredients to the wet and mix until you get a nice dough ball.
Divide into 24 portions and roll each into a ball and place on a baking sheet.
Press your thumb into each cookie and then place into the oven to bake.
Bake for about 20 minutes (it took 15 minutes in my convection oven).
When cookies are done, should be lightly browned, let cool for 1 minute.
Then press the indentation in the cookies again.
Once cookies are almost cooled down, scoop in the jam to fill the indentations.
Other flours can be used instead of the millet and tapioca.
I use parchment paper when baking.
The sunflower seed butter can be replaced with the same amount of any other nut butter or creamed coconut.
** Chia gel - I find this helps my baking to last longer and hold together well - I make it by grinding 2 Tbsp chia seeds in a coffee grinder. I put 1 cup of water into a container and slowly stir the ground chia into the water. I then let it sit for about 1/2 hour, stirring when I remember. Then I store it in the refrigerator - it keeps for about 2 weeks.