By Rissa Miller, Vegetarian Journal Senior Editor

Baking gluten-free, vegan treats can be tricky, or the results sometimes have the reputation of tasting like a mouth full of sand. Not these cookies though! Sweetened with fruit jam and packed with almond goodness, they are both pretty and delicious. Serve with a tall glass of vegan milk or a warm mug of fresh-brewed coffee. Makes 20-22 cookies.

1/2 cup fruit jam (strawberry, blueberry, apricot – use your favorite jam)

1/2 cup vegan margarine

1-1/2 Tablespoons flax seed meal

2 Tablespoons warm water

1 teaspoon vanilla extract

1-1/2 cups almond meal

1/2 cup gluten-free flour blend

1 Tablespoon arrowroot starch or corn starch

2 teaspoons baking powder

Pinch salt (optional)

1/3 cup vegan powdered sugar

In a small saucepan over low heat, melt fruit jam and vegan margarine. Whisk often until smooth and all lumps are smooth. Turn off the heat and set aside.

In a small bowl, mix flax seed meal, warm water, and vanilla extract. Stir and let sit for 5-10 minutes. When congealed, combine with the jam-margarine mixture.

In a mixing bowl, sift together the almond meal, gluten-free flour blend, starch, baking powder, and salt (if using). Pour in the jam-flax mixture and stir until all dry ingredients are incorporated. When well combined, roll dough into a ball and place in fridge for 2-3 hours until thoroughly chilled.

When ready to bake, preheat oven to 375 degrees. Line two baking sheets with parchment or silicone. Add powdered sugar to a small bowl. Shape dough into 1-tablespoon size balls.

Roll cookies in powdered sugar and place on cookie sheet. Repeat with all dough. Before baking, use the bottom or a mug or drinking glass to press cookie balls flat into a cookie shape.

Bake at 375 for 10-13 minutes, until cookies have crinkled, powdered sugar is melted and edges of cookies are slightly browned. Allow to cool on cookie sheet 15-20 minutes before serving.

Cookies will be crisp on the outside and gooey, fudgey on the inside. Store in a sealed container for 3-4 days at room temperature or 10 days in the fridge.