THUMBPRINT COOKIES

1 tablespoon ground flaxseed
2 tablespoon very hot water (about 180°F)
½ cup melted coconut oil
½ cup sugar
1 cup whole-wheat pastry flour
¾ teaspoon baking powder
¼ teaspoon salt
¼ cup raw, unsalted almonds, lightly toasted and finely chopped
½ cup unsweetened shredded coconut
5 tablespoon (any fruit) jam
Preheat oven to 325F. In a large mixing bowl, combine the flaxseed with the hot water. Allow to sit for 5 to 10 minutes until it thickens. Whisk in the oil and sugar. In a medium bowl, whisk together the flour, baking powder, and salt. Stir the flour mixture into the wet ingredients until just combined, then fold in the nuts and coconut. scoop out 15 slightly heaping tablespoons of dough and roll them into balls. Place the balls on the prepared baking sheet and press down until they are about 2 inches wide and 1/3 inches thick. Press indentations in the center of each cookie that are big enough to hold 1 teaspoon jam. Fill each indentation with jam. Bake until the cookies are golden brown, 15 to 20 minutes. Transfer to rack to allow to cool completely.