Fingerprint Cookies

Ingredients

2 cups spelt flour (white or whole)
1 teaspoon baking soda
½ teaspoon salt
⅔ cup canola oil
1 cup sugar
⅛ cup light brown sugar
1 tbsp golden flax meal plus 3 tbsp water
½ cup almond milk
¾ cup unsweetened coconut flakes

Instructions
In a small bowl or cup, combine the ground flax seed and the water. Let sit for 5 minutes until it forms a gel.
Combine the spelt flour, salt, and baking soda in a medium bowl, set aside.
In a separate large bowl, mix the sugar and canola oil until combined, then add the flax egg and almond milk.
Add the dry ingredients to the wet ingredients, mixing just until everything is wet.

Refrigerate the dough for one hour.
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Put the coconut flakes in a small bowl.
Take a small spoonful of dough and roll it into a ball. Roll it in the coconut to coat - you want a lot of coconut to stick to each ball.
Put the coconut covered balls on the parchment lined cookie sheets, using your thumb to make a circle in the middle of dough. Place your favorite vegan preserve in the circle of dough
Bake for 8-10 minutes. Cool on wire racks.