Thumbprint Almond Cookies
Prep Time
20 minutes
Cook Time
10 minutes
Author:
Carolina Jantac
These elegant cookies are a delightful blend of sweet and tart. Almond butter cookies are filled with a dollop of luscious raspberry jam, creating a flavor explosion in every bite. Perfect for holiday parties or a cozy afternoon treat.
Ingredients
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1 cup of Once Again Almond Butter
2/3 cup of maple syrup
1 tsp vanilla extract
1 tsp baking powder
2 cups of oat flour or white whole wheat flour
Raspberry jam
Directions
Preheat oven to 350F. In a large mixing bowl, combine the almond butter, maple syrup and vanilla extract. Mix well until smooth, then add in the baking powder, and oat flour. The dough will be thick, somewhat like a sugar cookie consistency.
Roll into 16-20 balls, sizing by preference. Place them on cookie sheet, lined with parchment paper. Flatten the balls slightly and create a dip in the middle of each one using your thumb. Fill each hole with your favorite jam! We recommend raspberry jam, about ½ teaspoon per cookie. Bake for about 10 minutes.
I am going to make these cookies!!!!
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