Instructions

• Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease it.
• In a medium bowl, stir together the almond flour, baking soda, sea salt, and ground cardamom until evenly combined.
• In a separate small bowl, combine the melted and cooled coconut oil, pure maple syrup, pure vanilla extract, and almond extract; stir to blend.
• Pour the wet mixture into the dry ingredients and stir vigorously until a cohesive dough forms. The dough should hold together when pressed; if it is very loose or sticky, refrigerate for 10 minutes to firm the coconut oil. If it is crumbly, press and knead the mixture in the bowl until it binds.
• Scoop or roll small balls of dough (about 1 tablespoon each) and place them on the prepared baking sheet, leaving about 2 inches between cookies.
• Gently press the center of each ball with your thumb to create a shallow well for the filling.
• Fill each thumbprint with 1/2 teaspoon of Homemade Cranberry Sauce or jam, placing the filling into the center well.
• Bake for 8 to 12 minutes, or until the cookies are golden brown around the edges.
• Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.