Dessert for 14

Raspberry Thumbprint Cookies

Name: Raspberry Thumbprint Cookies
Total time: 31 min
Yield: 14 servings
Cuisine: American
Ingredients: 2 cups frozen raspberries; 2 tbsp chia seeds; 3 tbsp pure maple syrup; 1/2 tsp vanilla extract; 1 tbsp ground flax + 3 tbsp water; 2 cups almond flour; 1/3 cup coconut sugar; 1/2 tsp baking soda; 1/4 tsp fine sea salt; 2 tbsp room temperature coconut oil; 1 tsp vanilla extract; 1 tsp almond extract

Almond flour cookies hold a quick raspberry chia jam and bake until set with tender centers.

$0.31per serving $

31 minstart to table

14servings

American Vegetarian Dairy-free Kid-friendly Budget Desserts Summer

Ingredients

2 cups frozen raspberries
2 tbsp chia seeds
3 tbsp pure maple syrup
1/2 tsp vanilla extract
1 tbsp ground flax + 3 tbsp water
2 cups almond flour
1/3 cup coconut sugar
1/2 tsp baking soda
1/4 tsp fine sea salt
2 tbsp room temperature coconut oil
1 tsp vanilla extract
1 tsp almond extract

Steps

Cook the raspberries, maple syrup, and chia seeds in a small saucepan over medium heat for 8 minutes, then stir in 1/2 teaspoon vanilla.
Heat the oven to 350 F and line a baking sheet with the listed parchment-free surface lightly coated with oil.
Mix the almond flour, coconut sugar, baking soda, salt, coconut oil, vanilla, and almond extract until a soft dough forms.
Shape the dough into 14 balls on the baking sheet and press a thumbprint into each one.
Fill the centers with raspberry jam and bake for 12 minutes, until the edges are lightly browned.