Thumbprint Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 20-22 cookies
Ingredients
Dry
  • 1½ cups almond flour, sifted
  • 1 cup gluten-free rolled oats
  • 1 cup raw almonds
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon cardamom
  • ¼ teaspoon salt
Wet
  • ½ cup maple syrup
  • ½ cup coconut oil, melted
  • 1 teaspoon lemon juice
  • 1 teaspoon almond extract
  • 5-7 ounces raspberry jam (I use this one)
Instructions
  1. Preheat oven to 350F.
  2. In a small pot, add almonds and enough water to cover them. Bring to a boil, then immediately strain and rinse with cold water. Gently pinch the almonds to loosen and remove the skins. Discard the skins and blot the almonds with paper towels until dry.
  3. Transfer almonds to a food processor and grind until you have a fine crumb. Pour into a large bowl.
  4. Add the oats to the food processor until you have fine oat flour and add to the bowl.
  5. Add the sifted almond flour, baking soda, salt, and spices to the bowl.
  6. In a smaller bowl, combine all the wet ingredients. Add to the dry ingredients and mix with a wooden spoon. If you can't easily roll the dough into a ball, add a bit more flour.
  7. Shape into balls and place on a parchment-lined baking sheet.
  8. Press your thumb into the center of each cookie and then fill with as much jam as possible, because that's the best part!
  9. Bake for 15-20 minutes.
Recipe by Healthy Cooking Daily at https://healthycookingdaily.com/2017/12/thumbprint-cookies/