I love baking these Thumbprint Cookies with my kids. They’re perfect for a cozy afternoon baking session. These cookies are a hit with everyone in the family, and I love that they’re made with wholesome ingredients like almond flour and raspberry jam. Plus, they’re so pretty and festive, making them a great option for holiday baking or any time you want a special treat.
Number of Servings: 12 cookies
Prep Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes
Cuisine: Vegan, Gluten-Free
Ingredients:
- 1 cup almond flour
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup raspberry jam
Equipment/Utensils Required:
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Baking sheet
- Parchment paper
Preparation Steps:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the almond flour, melted coconut oil, maple syrup, vanilla extract, and salt until well combined.
- Use a cookie scoop or your hands to form the dough into 12 equal-sized balls and place them on the prepared baking sheet.
- Use your thumb or the back of a small spoon to make an indentation in the center of each cookie.
- Fill each indentation with raspberry jam.
- Bake in the preheated oven for 12 minutes, or until the cookies are golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information (per serving):
- Calories: 110
- Total Fat: 7g
- Saturated Fat: 3g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
Vitamins and Minerals (per serving):
- Iron: 3%
- Calcium: 3%
- Magnesium: 4%
- Phosphorus: 3%
- Copper: 5%
“Vegan and Gluten-Free Almond Butter Cookies (Clean Eating Kitchen)”
I love baking these Thumbprint Cookies with my kids. They're perfect for a cozy afternoon baking session. These cookies are a hit with everyone in the family, and I love that they're made with wholesome ingredients like almond flour and raspberry jam. Plus, they're so pretty and festive, making them a great option for holiday baking or any time you want a special treat.
Ingredients
- 1 cup almond flour
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup raspberry jam
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the almond flour, melted coconut oil, maple syrup, vanilla extract, and salt until well combined.
- Use a cookie scoop or your hands to form the dough into 12 equal-sized balls and place them on the prepared baking sheet.
- Use your thumb or the back of a small spoon to make an indentation in the center of each cookie.
- Fill each indentation with raspberry jam.
- Bake in the preheated oven for 12 minutes, or until the cookies are golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Nutritional Information (per serving):
- Calories: 110
- Total Fat: 7g
- Saturated Fat: 3g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Iron: 3%
- Calcium: 3%
- Magnesium: 4%
- Phosphorus: 3%
- Copper: 5%
