Vegan Recipes
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:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened vegan butter and maple syrup (or agave nectar) until well combined.
- Add almond extract and salt to the butter mixture, and mix until evenly distributed.
- 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.
- Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
- Use your thumb or the back of a spoon to make an indentation in the center of each cookie.
- Fill each indentation with about 1/2 teaspoon of raspberry jam.
- Bake the cookies in the preheated oven for 12-15 minutes, or until they are lightly golden brown around the edges.
- 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.
- Once cooled, enjoy your delicious Vegan Raspberry Almond Thumbprint Cookies!