Raspberry Thumbprint Cookies
Ingredients
The dough
-
2
cups
gluten-free flour
-
½
tsp
salt
-
½
tsp
baking powder
-
2
large
eggs
-
½
cup
melted coconut oil
-
½
cup
maple syrup
-
2
tsp
vanilla extract
The filling
The topping
Instructions
- Preheat the oven to 350 degrees.
- Combine the flour, salt, and baking powder in a small bowl and set aside.
- In a large bowl, mix the eggs, coconut oil, maple syrup, and vanilla.
- Add the dry ingredients to the wet ingredients and stir to combine well. If the dough is runny, refrigerate it for a few minutes.
- Place heaping teaspoonfuls of dough on a cookie sheet and press a small well in the center of each cookie.
- Fill each well with ¼ teaspoon of raspberry jam.
- Bake for 8 to 9 minutes until the cookies are set.
- Remove cookies to a cooling rack and sprinkle with shredded coconut while cooling.
Nutrition Facts (estimated)
Servings
15
Calories
167
Total fat
8g
Total carbohydrates
22g
Total protein
2g
Sodium
90mg
Cholesterol
22mg
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