Vegan Raspberry Almond Thumbprint Cookies

Ingredients:

  • Dry Ingredients:
    • 1 cup almond flour
    • 1 cup rolled oats (gluten-free if needed)
    • 1/4 teaspoon salt
  • Wet Ingredients:
    • 1/4 cup maple syrup or agave syrup
    • 3 tablespoons coconut oil, melted
    • 1/2 teaspoon almond extract
  • Filling:
    • 1/4 cup raspberry jam (or any other fruit jam of your choice)

Instructions:

  1. Preparation:
    • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Mix Dry Ingredients:
    • In a large mixing bowl, combine almond flour, rolled oats, and salt. Mix well to ensure even distribution of ingredients.
  3. Combine Wet Ingredients:
    • In a separate bowl, whisk together maple syrup (or agave syrup), melted coconut oil, and almond extract until smooth and well combined.
  4. Form Cookie Dough:
    • Pour the wet ingredients into the bowl with dry ingredients. Stir until a sticky dough forms. If the dough seems too dry, add a teaspoon of water at a time until it reaches the desired consistency.
  5. Shape and Arrange Cookies:
    • Take about a tablespoon of dough and roll it into a ball. Place each ball on the prepared baking sheet, spacing them evenly apart. Use your thumb or the back of a teaspoon to create an indentation in the center of each cookie.
  6. Add Raspberry Jam:
    • Spoon about 1/2 teaspoon of raspberry jam (or your chosen fruit jam) into each indentation.
  7. Bake:
    • Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are lightly golden.
  8. Cool and Serve:
    • Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely before serving.

Nutritional Information:

  • Calories: Approximately 90 kcal per cookie
  • Protein: 2g
  • Carbohydrates: 9g
  • Fat: 5g
  • Fiber: 1g
  • Sugar: 4g

SmartPoints (WW):

  • Each cookie is approximately 2 SmartPoints on the WW (Weight Watchers) program.

Tips:

  • Storage: Store the cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for longer storage.
  • Variations: Experiment with different flavors of jam or preserves to suit your taste preferences. You can also add a sprinkle of sliced almonds on top of the jam before baking for added texture.

These Vegan Raspberry Almond Thumbprint Cookies are not only delicious but also easy to make and perfect for sharing with family and friends. Whether you’re vegan or simply looking for a healthier cookie option, this recipe is sure to be a hit. Enjoy baking and savoring these delightful treats!

This version provides a comprehensive overview of the recipe, including detailed instructions, nutritional information, and tips for customization and storage. Adjustments can be made as per your specific preferences or additional information you may want to include on your website.