Vegan Raspberry Thumbprint Cookies
by: claire cary
These healthy 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 the Holidays!
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15
Ingredients
- 1 ¼ cup fine blanched almond flour
- 1 ¼ cup gluten free all purpose flour can sub for regular
- ¼ tsp salt
- ½ tsp baking powder
- ¼ cup melted butter or refined coconut oil butter for a richer flavor
- ½ cup real maple syrup
- 1 tsp vanilla extract
- ¼ cup raspberry jam of choice see notes
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- 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 in all remaining ingredients aside from the jam and use a wooden spoon to mix together.
- 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.
- 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.
- Remove the top piece of parchment and bake the cookies for 9-12 minutes, or until the bottoms are just lightly golden brown.
- 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.
- 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.
Notes
You can make the indents in the cookies and fill them with jam before they bake, but I just prefer to do it after!
You don't want to over bake these or they can seem dry/crunchy, so take them out just as the edges start to look golden.
Serving: 1cookie / Calories: 144kcal / Carbohydrates: 16g / Protein: 3g / Fat: 8g / Fiber: 1g / Sugar: 7g
