Raspberry Thumbprint Cookies
Ingredients
Raspberry Chia Jam
-
2
cups
frozen raspberries
-
2
tbsp
chia seeds
-
3
tbsp
pure maple syrup
-
½
tsp
vanilla extract
Cookies
-
1
tbsp
ground flax
-
3
tbsp
water
-
2
cups
almond flour
-
⅓
cup
coconut sugar
-
½
tsp
baking soda
-
¼
tsp
fine sea salt
-
2
tbsp
room temperature coconut oil
-
1
tsp
vanilla extract
-
1
tsp
almond extract
Instructions
- Preheat the oven to 350°F and prepare a baking sheet with parchment paper.
- In a pot over low heat, combine raspberries, chia seeds, and maple syrup, simmering until thickened.
- Remove from heat, stir in vanilla, and cool the jam in the freezer or refrigerator.
- Mix ground flax with water in a small bowl and let it sit for 5 minutes to gel.
- In a large bowl, combine almond flour, coconut sugar, baking soda, and salt.
- Add the flax mixture, coconut oil, vanilla extract, and almond extract to the dry ingredients and mix until a smooth dough forms.
- Scoop the dough into 1-inch balls and place them on the baking sheet, flattening slightly and making an indentation in each.
- Fill each indentation with about ½ tsp of chia jam.
- Bake for 11 minutes and let the cookies cool on the pan for 10 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
14 cookies
Calories
150
Total fat
7g
Total carbohydrates
20g
Total protein
3g
Sodium
50mg
Cholesterol
0mg
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