Raspberry Almond Thumbprint Cookies
Ingredients
-
1 ⅓
cups
raw almonds, processed into almond meal
-
¼
cup
brown rice flour
-
2
tbsp
ground flax
-
¼
tsp
fine grain sea salt
-
⅛
tsp
fine grain sea salt
-
1
tsp
aluminum-free baking powder
-
½
cup
raw almond butter
-
¼
cup
pure maple syrup
-
3
tbsp
pure maple syrup
-
½
tsp
almond extract
-
5-6
tbsp
raspberry jam
-
approx. ⅓
cup
shredded coconut, for rolling
Instructions
- Preheat the oven to 350°F and prepare a baking sheet.
- Process raw almonds into almond meal if not using store-bought.
- In a bowl, whisk together the dry ingredients.
- In another bowl, mix the wet ingredients.
- Combine the wet and dry mixtures until well mixed.
- Shape the dough into balls and roll them in shredded coconut.
- Place the balls on the baking sheet and create a well in each with your thumb.
- Fill each well with raspberry jam.
- Bake for 10-12 minutes, then cool on a rack.
Nutrition Facts (estimated)
Servings
18 cookies
Calories
120
Total fat
7g
Total carbohydrates
12g
Total protein
3g
Sodium
50mg
Cholesterol
0mg
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