Spiced Date Thumbprint Cookies (Gluten-Free, Soy-Free, Dairy-Free)

Preheat oven to °F (°C). Line a baking sheet with parchment paper.

Make dough

 In a large bowl, whisk together almond flour, coconut flour, baking soda, salt, and spices.  In a separate bowl, mix mashed dates, maple syrup, melted coconut oil, vanilla, and almond milk.  Combine wet and dry ingredients until a dough forms. If it feels dry, add a splash more milk.

Shape cookies

 Scoop about 1 tbsp of dough per cookie and roll into balls. If desired, roll them in the cinnamon-coconut sugar mixture.  Place on the baking sheet and slightly flatten with your palm. Use your thumb or the back of a spoon to make a small indent in each.

Fill & Bake

 Fill each indent with a small amount of date paste, fruit jam, or almond butter.  Bake for 12–15 minutes until golden on the edges. Cool completely before serving (they firm up as they cool!).