Looking for a delightful treat that satisfies your sweet tooth while keeping things plant-based? These Vegan Raspberry Almond Thumbprint Cookies are just what you need! They pair the tartness of fresh raspberries with the nutty flavor of almonds, creating a perfect balance that will leave your guests asking for more. Perfect for holiday gatherings or a cozy afternoon snack!
Imagine biting into a buttery almond cookie with a sweet raspberry center – it’s a flavor combination that simply works. Whether you are vegan or not, these cookies will charm everyone who tries them. With just a handful of ingredients, you can whip up a batch of these beauties that are both indulgent and guilt-free.
Vegan Raspberry Almond Thumbprint Cookies
These Vegan Raspberry Almond Thumbprint Cookies are soft, buttery, and filled with a delightful raspberry jam. They have a slightly chewy texture and a burst of fruity flavor with every bite, making them a delightful addition to any cookie platter.
The subtle almond flavor enhances the sweetness of the raspberry filling, while the vegan aspect ensures that everyone can enjoy these delicious treats without compromise.
Ingredients
- 1 cup almond flour
- 1 cup all-purpose flour
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
- Sliced almonds for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the Dry Ingredients: In a bowl, combine almond flour, all-purpose flour, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, mix melted coconut oil, maple syrup, and vanilla extract until well combined.
- Combine Mixtures: Gradually add the dry mixture to the wet mixture, stirring until a dough forms.
- Shape the Cookies: Scoop out tablespoon-sized amounts of dough and roll them into balls. Place them on the prepared baking sheet and use your thumb to create an indentation in the center of each cookie.
- Fill with Jam: Spoon a small amount of raspberry jam into each indentation.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Serve: Enjoy your Vegan Raspberry Almond Thumbprint Cookies with a cup of tea or coffee!
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 24 cookies
- Calories: 120kcal
- Fat: 7g
- Protein: 2g
- Carbohydrates: 14g
