Description
Delightful almond flour thumbprint cookies with a sweet jam filling, perfect for a healthier vegan and gluten-free treat.
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup coconut oil (melted)
- 1/4 cup maple syrup or agave
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Jam of your choice (strawberry, raspberry, or chocolate)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix together almond flour, melted coconut oil, maple syrup, vanilla extract, and salt until a dough forms.
- Scoop out small portions of the dough (about 1 tablespoon) and roll them into balls.
- Place the dough balls on the prepared baking sheet, spacing them a few inches apart.
- Make an indentation in each ball with your thumb or the back of a spoon.
- Fill each indent with about 1/2 teaspoon of your chosen jam.
- Bake for 10-12 minutes, until the edges are slightly golden.
- Let them cool on the baking sheet before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for up to a week or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: cookies, vegan cookies, gluten-free cookies, almond flour, thumbprint cookies, healthy dessert