1/2 cup almonds, chopped
1/4 cup sunflower seeds, chopped
1/2 cup shredded coconut
4 tablespoons unsalted butter, room temperature
1/4 cup granulated sugar
1 large egg, separated
1/2 teaspoon pure vanilla extract
1 cup non-fat Greek yogurt
1 cup oat flour
1/2 teaspoon arrowroot powder
1/4 teaspoon cardamom
1/8 teaspoon cloves
1/8 teaspoon salt
1/4 cup flax seeds


Preheat oven to 350 degrees F; line two cookie sheets with parchment paper.

Using a food processor or spice grinder, quickly pulse to chop the almonds and sunflower seeds. You can do the same to the coconut if you’ve bought it in large flakes.

Using an electric mixer, cream together the butter and sugar until light and fluffy. And the egg yolk and vanilla extract and beat until well combined. Add in the greek yogurt and beat just a minute longer.

In a separate bowl, mix together the flour, arrowroot, cardamom, cloves, and salt. With the mixer on medium speed, gradually add the dry ingredients to the butter mixture and beat until just combined. If batter is too soft to roll, wrap in wax paper and refrigerate for about 30 minutes or pop in the freezer for 10.

In a small bowl, whisk the egg white until frothy. On a plate, mix together the nuts, flax seeds and coconut.

Using the firm dough, roll into 1-inch balls and first dip each in the egg white, and then roll in the nuts. Place on papered baking sheet; use your thumb to make an indentation in the middle of each cookie.

If you’re planning to serve the cookies right away, you can put the jam in the middle before baking. Otherwise, bake as is and fill with jam just before serving.

Bake for 15-20 minutes, or until the cookies have set and the nuts have started to brown. Remove from oven and transfer to a wire cooling rack.