Ingredients:
For the Cookie Dough:
2 large eggs
80g (about 1/3 cup) sugar
1 teaspoon vanilla extract
A pinch of salt
100ml sunflower oil
180g (1 ½ cups) all-purpose flour
1 teaspoon baking powder
For the Jam Filling:
Jam of your choice (e.g., strawberry, raspberry, apricot)
Coconut flour for rolling (about 2-3 tablespoons)
Steps to Prepare:
Preheat the Oven and Prepare Baking Sheets:
Start by preheating your oven to 180°C (350°F). Line a baking sheet with parchment paper to prevent the cookies from sticking and ensure even baking.
Mix the Wet Ingredients:
In a large mixing bowl, crack the 2 eggs and whisk them together with 80g of sugar until the mixture is smooth and slightly frothy. Add the 1 teaspoon of vanilla extract and a pinch of salt. Whisk again until everything is well combined.
Add the Sunflower Oil:
Slowly pour the 100ml of sunflower oil into the egg mixture, stirring constantly to ensure that it is fully incorporated. The oil will add moisture and a slight richness to the cookie dough, helping them to bake to a perfect, soft texture.
Combine the Dry Ingredients:
In a separate bowl, sift together 180g of all-purpose flour and 1 teaspoon of baking powder. This will ensure that your cookies are light and fluffy. Gradually add the dry ingredients into the wet ingredients, stirring gently until the dough comes together. It should be soft and slightly sticky.
Shape the Cookies:
Take a small amount of dough and roll it into a ball, about the size of a tablespoon. For extra flavor and texture, roll the balls in a thin layer of coconut flour to give them a light, coconutty crust. This will help add a subtle tropical twist to the cookies.
Create a Hollow for the Jam:
Place the dough balls on the prepared baking sheet, spaced about 2 inches apart. Gently press your finger or the back of a spoon into the center of each dough ball to create a small well. Be sure not to press too hard—just enough to make space for the jam filling.
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