By Carine


2 cups Blanched almond flour

1/4 cup Melted coconut oil

1/4 teaspoon Salt

1/4 cup Maple syrup

1/4 teaspoon Baking powder

1 teaspoon Vanilla extract

1 teaspoon apple cider vinegar

1 teaspoon Almond extract

1/4 to 1/3 cup raspberry jam

Combine Ingredients

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. Stir with a spoon to form the cookie dough batter. 


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. Repeat to form 32 cookie balls, leaving a 1-inch (2cm) space between each cookie ball. Press gently with your thumb to form a hole in the center of the cookie


Add Jam

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. If some jam evaporates or fades in color during the baking process, you can add a little more after they completely cool down.



Prep Time: 15 minutes Cooking Time: 12 minutes Makes: 32 Cookies Calories: 59 kcal per Cookie


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