Vegan Raspberry Thumbprint Cookies
These Vegan Thumbprint Cookies With Raspberry Chia Jam are perfectly soft, refined sugar-free, and made with a quick homemade jam!
Ingredients
- 1 cup almond flour
- 1 cup flour
- ¼ teaspoon salt
- ½ cup melted coconut oil
- 2 tablespoons unsweetened plain almond milk, (or milk of choice)
- ¼ cup maple syrup
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
- 6 teaspoons raspberry chia seed jam*, (or store bought raspberry jam)
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Line a baking sheet with parchment paper and set aside.
- In a large bowl, mix flour and salt until combined.
- In a small bowl, mix coconut oil, almond milk, maple syrup, almond extract, and vanilla extract together.
- Pour wet ingredients into the dry ingredients and mix well.
- Use your hands to scoop up a small spoonful of the dough, squish it together, and roll it between your hands to form a ball. Place the cookie dough ball on the lined baking sheet. Repeat with the remaining dough.
- Push your thumb into the middle of each cookie dough ball to make a shallow indent. If cracks on the edges form, just use your fingers to smooth them out (or leave them as is!).
- Add ½ teaspoon of raspberry chia seed jam into each cookie indent.
- Bake in the oven for 12 minutes. The cookies will be slightly soft. Allow cookies to cool and then enjoy!
Notes
*I recommend using my 5-Minute Raspberry Chia Seed Jam for this recipe!
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