Raspberry Thumbprint Cookies
These delightful cookies feature a tender, grain-free, and gluten-free almond flour base, gently sweetened with maple syrup. Each cookie is filled with vibrant raspberry jam and finished with a touch of flake salt for a perfect balance of sweet and savory. Enjoy these simple, satisfying vegan treats.
Price per Serving
Instructions
- 1
Preheat the oven to 350 degrees F (175 C) and line a sheet pan with parchment paper.
- 2
Sift the almond flour (2 cups), baking soda (0.25 tsp), and fine sea salt (0.25 tsp) in a medium-sized bowl. Then stir in the olive oil (0.25 cup), maple syrup (0.25 cup), and vanilla extract (2 tsp) until it forms a thick batter.
- 3
Roll tablespoon-sized portions into balls. Tip: if the batter is sticking to your hands, lightly grease your palms with a few drops of oil.
- 4
Place the balls on the lined sheet pan and with your finger lightly press the middle to leave a small indentation in the center of each cookie. Distribute the raspberry jam (2 tbsp) into the cavities of the cookies.
- 5
Bake for minutes (13). The cookies will be soft when removed from the oven. Leave them on the tray undisturbed to set as they cool.
- 6
Garnish with a sprinkle of [flake salt] if desired.
Nutrition Facts
Per portion
Macronutrients
Micronutrients
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