Jam-filled Thumbprint Cookies (gluten free, vegan)

Modified this recipe from Spunky Coconut to use up mullberry jam I had in the fridge. These would be cute on a cookie platter for a party or holiday/christmas or wrapped up as a gift.  The original recipe didn't have salt but I think they need it- so play around with how much salt you add.

These were best warm, when the chia seeds were bouncy and the outside was crisp. They're ok out of the fridge but not quite as exciting.  Perhaps they'd be better directly out of the freezer? 

I think they would've been cuter with a smoother jam- the mulberry stems stuck out of these cookies which tasted fine but looked a little odd.

Beat with electric mixer:
1/4 C coconut oil, liquified
3 TB agave (don't skimp- you need the whole 3 TB)
1/4 C applesauce
Combine with dry ingredients:
1/3 C rice flour or tapioca flour (I used mochiko)
1/3 C ground almonds/almond flour
1/3 C coconut flour
1 TB chia seeds
Approx 1/4 tea salt
Roll into balls, make an indentation for the jam. (this part is probably the most tedious of it all)

Fill with jam. I used mullberry jam.  In a second batch I used up marmalade and raspberry jams from odds and ends in the fridge.

Bake at 350 degrees for about 15 minutes.

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