THUMBPRINT ALMOND RASPBERRY COOKIES !

Dish Description

These shortbread thumbprint cookies are filled with seedless raspberry jam, and drizzled with a delicious almond glaze.

Serving Size
Serving Time
10 Servings
25 min
Ingredients
  • 1.     2 cups blanched almond flour
  • 2.    1/4 cup coconut flour
  • 3.    1/2 cup raw maple sugar
  • 4.    1/2 tsp salt
  • 5.    1 tsp baking powder
  • 6.    7-8 tsp tablespoons of melted cooled coconut oil
  • 7.    1 large egg
  • 8.   1 tsp almond extract
  • 9.   1/2 cup of raspberry jam or any jam you like
Steps
  • 1.    Preheat the oven to 350 and line a cookie sheet with parchment paper
  • 2.    In a bowl, stir in all the dry ingredients: almond flour, coconut flour, sugar, baking powder, and salt
  • 3.    In another bowl, mix the wet ingredients: coconut oil, egg, and almond extract
  • 4.    Add both the mixtures and mix well until combined. Let sit for 3-5 minutes
  • 5.    Take 1 tablespoon of the dough and roll into small balls and place them on the parchment paper 1″ apart
  • 6.    Use your thumb to make a hole into each cookie
  • 7.     If you need to re-form the edges, please do so and fill the holes with the jam
  • 8.    Bake for 8-10 minutes, slightly brown. Let the cookies cool off on the baking sheet! Enjoy!