If you make anything this weekend, you must make these Raspberry Almond Thumbprint Cookies. If you have been following my blog for awhile, you know I love adding almond extract to anything I can. I can seriously smell it all day. In fact, my favorite lotion
One can never have too many healthy cookie recipes right? These raspberry almond thumbprint cookies are vegan, gluten free and paleo. All you need is 5 simple ingredients! I made my own cashew butter to use in this recipe. It’s super easy. Just throw cashews in a food processor and blend. This recipe makes a small batch too, so you will not be stuck with a huge amount of cookies.
Raspberry Almond Thumbprint Cookies
Raspberry Almond Thumbprint Cookies
All you need is 5 simple ingredients to make these healthy, flourless cookies!
Ingredients
- 1 1/4 cup cashew butter (I made my own)
- 1/4 cup maple syrup
- 1 tsp almond extract
- 1/2 tsp sea salt
- 1/3 cup jam of choice (I used chia jam )
Instructions
- Preheat oven to 350.
- In a food processor , combine all ingredients, except the jam. Mix until smooth.
- Using a cookie scoop , drop cookies onto a lined baking sheet.
- Using your thumb, press down into each cookie.
- Spoon a bit of jam into each "thumbprint."
- Bake for 10-12 minutes.
- Let the cookies cool completely before moving them off the baking sheet. They will crumble if touched too soon.
Recipe Notes
Store cookies in an airtight container. They should last a couple weeks. You can also freeze them for longer storage. Enjoy!
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