Vegan Almond Raspberry Thumbprint Cookies |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 1 |
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These are one of my favorite cookies... they're so good and healthy too! They look beautiful enough for gifts and parties.. easy to make.. must try! Taken from Ingredients:
2 cups whole wheat pastry flour |
1 cup ground almonds |
2 teaspoons baking powder |
1/4 teaspoon sea salt |
1/3 cup safflower oil or 1/3 cup canola oil |
1/3 cup orange juice |
1/3 cup maple syrup or 1/3 cup fruit sweetener |
1 1/2 teaspoons almond extract |
1/4 teaspoon vanilla |
raspberry preserves, for filling |
Directions:
1. Preheat oven to 350.
2. Combine flour, ground almonds, baking powder, and salt in a mixing bowl.
3. In a separate bowl, mix oil, juice, syrup, and extract together.
4. Add wet ingredients to dry and mix well.
5. Use a tablespoon to scoop dough and form into balls.
6. Flatten into circles and place on a parchment-lined baking sheet.
7. Indent each cookie with your thumb and fill with 1/2 teaspoon of the raspberry preserves.
8. Bake for 15 minutes or until edges turn golden brown.
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