Description
These easy almond flour thumbprint cookies are a delightful vegan and gluten-free treat with a fruity filling.
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- Jam of choice for filling (raspberry or apricot recommended)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix together the almond flour and sea salt.
- In a separate bowl, combine the melted coconut oil, maple syrup, and vanilla extract until well-mixed.
- Gradually incorporate the dry ingredients into the wet mixture until a dough forms.
- Roll the dough into small balls (about 1 inch in diameter) and place them on the prepared baking sheet.
- Use your thumb (or the back of a spoon) to create an indentation in the center of each ball.
- Fill each indentation with your chosen jam.
- Bake for 12-15 minutes until the edges are golden brown.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
These cookies can be stored in an airtight container for up to 5 days or refrigerated for up to a week. They can also be frozen for about three months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: almond flour, thumbprint cookies, vegan cookies, gluten-free dessert, healthy snacks