VEGAN THUMBPRINT COOKIES
1 1/4 cup almond flour 1 cup GF all purpose flour 1/4 tsp salt 1/2 tsp baking powder 1/4 cup butter 1/2 cup maple syrup 1 tsp vanilla 1/4 cup jam
Combine all ingredients for the dough in a bowl.
Scoop and flatten in a disc shape.
Bake at 350, then create indents in the center for the jam.
These raspberry thumbprint cookies are easy to make and ready in about 15 minutes! With a light and fluffy texture and raspberry jam filling, these vegan cookies are perfect for a quick dessert!
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