I love thumbprint cookies. There’s something so fulfilling about eating your way to that sweet and tart jam centre – which makes it totally addicting, so I start again with another cookie! They also pair really well with a nice rich cup of coffee.
If you’re planning on doing some holiday baking this month – this recipe is it. I fell in love with these raspberry and almond thumbprint cookies and not only is it delicious and packed full of protein, it’s also vegan AND gluten-free!
I met the amazing Kristin Dahl of Dahl House Nutrition through our mutal friend, the lovely Meghan Telpner – whom I wrote about here, she brought this cookie to a picnic and I instantly devoured a bunch on the spot.
Thank you SO much Kristin for sharing your recipe for these Raspberry and Almond Thumbprint Cookies with me!
DRY INGREDIENTS
- 1.5 cups Almond Meal (you can also make your own by pulsing almonds in your food processor)
- 1/4 cup brown rice flour
- 2 tbsp ground flax
- 1/4 tsp sea salt
- 1 tsp baking powder
WET INGREDIENTS
- 1/2 cup raw almond butter
- 1tbsp melted coconut oil
- 1/4 cup + 3tbsp pure maple syrup
- 1/2 tsp almond extract
- 5-6 tbsp raspberry preserves
- 1/3 cup shredded coconut (for rolling)
PREPARATION
- Combine all dry ingredients
- Combine all wet ingredients (with exception of jam)
- Then combine wet & dry ingredients, roll into small balls
- Roll in shredded coconut & place on baking sheet
- Press thumb in the center of ball, fill with small amount of raspberry preserves
- Bake at 350 for 9-13 minutes
Enjoy!
The post Raspberry + Almond Thumbprint Cookies appeared first on This Beautiful Day.
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