COOKIES
ALMOND FLOUR THUMBPRINT COOKIES
By Carine
www.theconsciousplantkitchen.com
INGREDIENTS
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.
1
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
2
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.
3
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.
4