Plant-Based

Almond Raspberry Thumbprint Cookies

These easy, portable gluten-free cookies are the perfect solution for busy days when you need an energy boost that fit into your meal plans without weighing you down.

None

Servings
12
Prep Time
15 min
Cook Time
20 min
Duration
35 min

Ingredients

  • 1 1/2cups almond flour
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup ground flaxseeds
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1/4 cup coconut oil, melted
  • 1/4 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1/2 tsp pure almond extract
  • 6 tbsp all-natural 
raspberry jam

Preparation

  1. Preheat oven to 350°F. In a large bowl, combine flour, coconut, flaxseeds, baking soda and salt.
  2. To dry mixture, stir in oil, maple syrup, vanilla and almond extract.
  3. Scoop dough onto a large rimmed parchment-lined baking sheet in 2-tbsp mounds, about ½ inch apart, making about 12 cookies. With your knuckle, press a dent into the middle of each. Fill each dent with jam, being careful not to overflow, about ½ tbsp per cookie. Bake for 18 to 20 minutes, until golden brown. Set aside to cool on sheet.

Nutrition Information

  • Serving Size 2 cookies
  • Calories 186
  • Carbohydrate Content 12 g
  • Cholesterol Content 0 mg
  • Fat Content 5 g
  • Fiber Content 3 g
  • Protein Content 4 g
  • Saturated Fat Content 6.5 g
  • Sodium Content 149 mg
  • Sugar Content 8 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 2.5 g