Flourless Lemon Raspberry Thumbprint Cookies
Ingredients
The dough
-
2
cups
regular oats
-
½
cup
hazelnuts
-
⅓
cup
maple syrup
-
1
tablespoon
fresh lemon juice
-
1
teaspoon
vanilla extract
-
1
teaspoon
baking soda
-
1
teaspoon
lemon zest
-
¼
teaspoon
ground cinnamon
-
¼
teaspoon
sea salt
The filling
-
3
tablespoons
raspberry jam
Instructions
- Preheat the oven to 350°F.
- Blend hazelnuts and oats in a food processor until finely ground.
- Add maple syrup, lemon juice, vanilla extract, baking soda, lemon zest, and cinnamon to the processor and blend until combined.
- Form 1-inch balls of dough, flatten them, and place on a parchment-lined baking sheet.
- Press down in the center of each cookie to create a well.
- Fill each well with a small dollop of raspberry jam.
- Bake for 10 minutes.
- Let cookies sit on the baking sheet for 5 minutes before serving.
Nutrition Facts (estimated)
Servings
17 cookies
Calories
162
Total fat
6g
Total carbohydrates
40g
Total protein
6g
Sodium
218mg
Cholesterol
0mg
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