Vegan Raspberry Thumbprint Cookies

• portions: 15 servings
• temps actif: 5 minutes
• temps total: 15 minutes

Ingrédients

1 1/4 cup fine blanched almond flour

1 1/4 cup gluten free all purpose flour (can sub for regular)

1/4 tsp salt

1/2 tsp baking powder

1/4 cup melted butter or refined coconut oil (butter for a richer flavor)

1/2 cup real maple syrup

1 tsp vanilla extract

1/4 cup raspberry jam of choice (see notes)

Instructions

preheat

Preheat the oven to 350 degrees Fahrenheit.

mix flour

In a medium mixing bowl, add combine the almond flour, all purpose flour, baking powder and salt. Be sure to spoon and level the flours into the measuring cups, don't pack it in or scoop from the bag.

add wet ingredients

Add in all remaining ingredients aside from the jam and use a wooden spoon to mix together.

scoop

Use a small or medium cookie scoop to roll into balls (about 1 1/2 tbsp of dough) and place on a baking sheet lined with parchment paper.

press down

Add another piece of parchment paper on top and use a flat bottom cup to press down into a cookie shape. You don't want to press them too much since we'll press down again to get the jam in.

bake

Remove the top piece of parchment and bake the cookies for 9-12 minutes, or until the bottoms are just lightly golden brown.

fill

Remove from the oven and use the bottom of 1 teaspoon and press down about halfway into the center. Fill with 1 tsp of jam of choice, I use Bonne Maman raspberry jam, but you can also use my homemade raspberry chia jam or any jam of choice.

serve

To make the drizzle, whisk together 1 cup of powdered sugar and 1-2 tbsp of milk until creamy. Drizzle over the cookies once cool.

Nutrition

• Taille de Portion: 1 cookie
• Calories: 144 kcal
• Lipides Totaux: 8 g
• Glucides Totaux: 16 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 7 g
• Protéines: 3 g