Vegan Raspberry Almond Thumbprint Cookies
Ingredients:
- 1 cup almond flour
- 1/2 cup all-purpose flour or gluten-free flour blend
- 1/4 cup coconut oil, softened
- 1/4 cup maple syrup or agave nectar
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup raspberry jam (preferably naturally sweetened)
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the almond flour, all-purpose flour, coconut oil, maple syrup or agave nectar, almond extract, vanilla extract, and salt. Mix until a dough forms. The dough should be slightly sticky but hold together.
- Take small portions of the dough and roll them into balls. Place the balls onto the prepared baking sheet.
- Use your thumb or the back of a small spoon to gently press an indentation into the center of each cookie. Ensure the indentation is deep enough to hold the raspberry jam.
- Fill each indentation with a small amount of raspberry jam.
- Bake the cookies in the preheated oven for about 10-12 minutes, or until the edges are lightly golden.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Facts:
- Servings: Makes about 12 cookies
- Serving Size: 1 cookie
Per Serving:
- Calories: ~130
- Total Fat: ~8g
- Saturated Fat: ~3g
- Cholesterol: 0mg
- Sodium: ~35mg
- Total Carbohydrates: ~13g
- Dietary Fiber: ~1g
- Sugars: ~6g
- Protein: ~2g
