Vegan Raspberry Thumbprint Cookies
Ingredients
The dough
-
1 ½ to 1 ⅔
cups
gluten free oat flour
-
1
cup
blanched fine almond flour
-
1
teaspoon
ground cinnamon
-
1
teaspoon
baking powder
-
¼
teaspoon
kosher salt
-
½
cup
maple syrup
-
⅓
cup
neutral oil or naturally refined coconut oil
-
as needed
none
sparkling cane sugar
The filling
-
1
tablespoon
amaretto (or ½ teaspoon almond extract)
-
⅓
cup
raspberry jam
Instructions
- Combine the oat flour, almond flour, cinnamon, baking powder, maple syrup, and oil in a mixing bowl and mix until smooth.
- Shape the dough into a ball, cover it, and refrigerate for 10-20 minutes.
- Preheat the oven to 350°F (176°C) and line a baking sheet with parchment paper.
- Mix the raspberry jam with amaretto in a small bowl.
- Portion the dough into golf ball-sized rounds and roll them in sparkling sugar.
- Place the dough balls on the baking sheet and press your thumb into the center of each cookie.
- Fill each indentation with the jam mixture and sprinkle with additional sparkling sugar.
- Bake for 12-14 minutes until golden brown, then cool completely on the pan.
Nutrition Facts (estimated)
Servings
16-18 cookies
Calories
125
Total fat
5.3g
Total carbohydrates
17.1g
Total protein
1.5g
Sodium
13.4mg
Cholesterol
0mg
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