▢ 2 cups Blanched almond flour ▢ 1/4 cup Melted coconut oil ▢ 1/4 cup Maple syrup ▢ 1/4 teaspoon Salt ▢ 1/4 teaspoon Baking powder ▢ 1 teaspoon Vanilla extract ▢ 1 teaspoon Almond extract ▢ 1 teaspoon apple cider vinegar TO FILL THE COOKIES ▢ 1/4 -1/3 cup raspberry jam
In a large mixing bowl, add all the ingredients: almond flour, melted coconut oil, maple syrup, baking powder, salt, apple cider vinegar, vanilla extract, and almond extract.
Making the Thumbprint
Roll the cookie dough in your hand to form a small cookie dough ball and place the ball on the prepared cookie sheet. Press gently with your thumb to form a hole.
Fill each thumbprint cookie up to the 3/4 of the hole - not up to the top or it may overflow in the oven.
Bake for 12-14 minutes or until the sides of the cookies are slightly golden brown in an oven pre-heated at 350F/180C.
Cooling down the cookies
Cool 5 minutes on the cookie sheet, then slide a spatula under each cookie to transfer onto a cooling rack.
🕑 Prep Time: 15 minutes 🕑 Cook Time: 12 minutes 🍴 Makes: 32 Cookies Calories: 59 kcal per Cookie
ALMOND FLOUR THUMBPRINT COOKIES
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