Vegan Jam Thumbprint Cookies

 

Recipe inspo/credit: The Conscious Plant Kitchen

Ingredients:

2 cups almond flour

¼ cup melted coconut oil

¼ cup pure maple syrup

¼ tsp salt

¼ tsp baking powder

1 tsp vanilla extract

1 tsp almond extract

1 tsp apple cider vinegar

1/3 cup raspberry jam (or any jam flavor you’d like!)

*Optional – powdered sugar and nut milk to create a quick glaze

Directions:

1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or spray with cooking spray.
2. In a large mixing bowl, add all the ingredients except the jam. Stir by hand with a large mixing spoon until a dough consistency forms. It should be sticky, and not too wet. If it feels too wet, add more almond flour a tablespoon at a time until you achieve desired consistency.
3. Make 16 small thumbprint cookies; scoop 1 heaping tablespoon of dough per cookie; roll gently in your hands and press lightly onto the cookie sheet. Place cookies 1-2 inches apart on the baking sheet.
4. Use your thumb to press an indent in the middle of each cookie. Fill each indentation ¾ of the way full with your jam.
5. Bake for 12-14 minutes until the edges of the cookies are just barely golden brown (the whole cookie should not turn brown).
6. Remove from the oven and allow to cool for 10 minutes before serving.
7. *If you want to drizzle! Mix ¾ cup powdered sugar with a few teaspoons of liquid nutmilk until a thin frosting-like consistency is achieved (you want to be able to drizzle it!). Then using a dipped fork or spoon, drizzle glaze over slightly cooled cookies.