Raspberry Thumbprint Cookies
Ingredients
-
2
cups
blanched almond flour
-
¼
teaspoon
celtic sea salt
-
¼
teaspoon
baking soda
-
3
tablespoons
coconut oil, melted
-
2
tablespoons
honey
-
¼
cup
raspberry jam
Instructions
- Combine almond flour, salt, and baking soda in a food processor.
- Pulse in coconut oil and honey until a dough forms.
- Scoop 1 tablespoon of batter onto a parchment-lined baking sheet.
- Press your thumb into the center of each cookie to create an indentation.
- Fill the indentation with ½ teaspoon of jam.
- Bake at 350°F for 8-10 minutes until golden brown.
- Let the cookies cool on the baking sheets before serving.
Nutrition Facts (estimated)
Servings
20 cookies
Calories
100
Total fat
7g
Total carbohydrates
8g
Total protein
3g
Sodium
50mg
Cholesterol
0mg
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