1 C ground almonds
1/4 t pink Himalaya salt
2/3 C blue agave nectar
1/2 C canola oil
Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside.
Form the dough into small balls, place each ball onto the prepared cookie sheet, pressing a "thumbprint" into the center of each and slightly flattening. (The cookies will not spread, so make them the size that you want!) Add about 1 to 1 1/2 t. of whatever jam or jelly you have on hand to each thumbprint and bake until golden brown, about 15 minutes. Let cookies cool for several minutes on the sheet before transferring to a wire cooling rack to cool completely.
The dairy-free cookies taste good, Jake says. If I ate everything I baked, I'd weigh about 300lbs! Hopefully the kids will like it.