Ingredients
  • 3/4 cup unsalted softened butter
  • 1/2 cup sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon grated nutmeg
  • 1 cup oat flour
  • 3/4 cup almond flour
  • 1/4 teaspoon Himalayan pink salt
  • Your favorite raspberry or strawberry jam for the filling
Preparation

Preheat oven to 350°F. Cream sugar and butter together in a mixer then add in the egg and vanilla.

In a bowl, mix together flours, nutmeg and salt. Add to the butter, sugar, egg, and vanilla mixture in batches.

 
For cut-out cookies, chill dough for 30 minutes and then roll out onto parchment paper and cut into circles using a small glass. In half of your circles, cut a smaller circle out using a little jigger glass (so it looks like a donut). Or just use your favorite cookie cutter on all of the dough. Place cut cookies on a baking sheet lined with parchment paper.
 
For free-form cookies: Roll balls by hand then press into circles and place on parchment on a cookie sheet. (No need to chill.)
 
Bake for 10-12 minutes.
 
Spread your favorite jam on half of the cookies and places another cookie on top. Finish them off with a sprinkle of confectioner’s sugar to make them pretty


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