Vegan Thumbprint Cookies

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These vegan thumbprint cookies are soft, slightly chewy, nutty, and sweet, made with almond flour and topped with raspberry jam.

These holiday cookies require just 8 simple, healthy ingredients and are gluten-free, dairy-free, egg-free, oil-free, and optionally sugar-free too!

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WHAT YOU WILL NEED

Add all dry ingredients (almond flour, tapioca flour, sugar, and baking powder) to a bowl and stir with a spoon.

STEP 1

Add the cashew butter, vanilla extract, and cold water. Then stir thoroughly with a spoon to combine.

STEP 2

Then use your hands to shape the dough into a ball. Add the maple syrup and mix again. If the dough is a little sticky at first, just let it rest for a couple of minutes.

STEP 3

Shape the dough into 14 balls and place them on a cookie sheet. Using your thumb or a 1/2 tsp. measuring spoon, make an indentation into each ball.

STEP 4

Fill 1/2 tsp. of jam into each indentation. Chill them first for at least 30 minutes (or up to overnight). Then bake for about 12-15 minutes, or until slightly golden brown.

STEP 5

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Bake these raspberry thumbprint cookies and enjoy them with your family and friends, especially this Christmas season!