Home Made Vegan Raspberry Almond Thumbprint Cookies

Ingredients:

• 1 cup almond flour
• 1 cup all-purpose flour
• 1/2 cup vegan butter, softened
• 1/4 cup maple syrup or agave nectar
• 1 teaspoon almond extract
• 1/4 teaspoon salt
• 1/3 cup raspberry jam (make sure it’s vegan)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the softened vegan butter and maple syrup (or agave nectar) until well combined.
3. Add almond extract and salt to the butter mixture, and mix until evenly distributed.
4. Gradually add the almond flour and all-purpose flour to the mixture, stirring until a dough forms. If the dough seems too dry, you can add a little more maple syrup or agave nectar to reach the desired consistency.
5. Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
6. Use your thumb or the back of a spoon to make an indentation in the center of each cookie.
7. Fill each indentation with about 1/2 teaspoon of raspberry jam.
8. Bake the cookies in the preheated oven for 12-15 minutes, or until they are lightly golden brown around the edges.
9. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
10. Once cooled, enjoy your delicious Vegan Raspberry Almond Thumbprint Cookies!