Raspberry Thumbprint Cookies
These delicious almond thumbprint cookies are a delightful treat for any occasion. Made with wholesome ingredients and a dollop of raspberry jam in the center, they are the perfect combination of nutty, sweet, and fruity flavors. Perfect for sharing with loved ones or enjoying as a special indulgence just for yourself.
— Constant Cookbook
Ingredients
- 2 cups blanched almond flour
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- 3 tablespoons coconut oil
- 2 tablespoons honey
- ¼ cup raspberry jam
Instructions
- In a food processor combine almond flour, salt and baking soda
- Pulse in coconut oil and honey until dough forms
- Scoop batter 1 tablespoon at a time onto a parchment paper lined baking sheet
- Press your thumb into the center of each cookie to make an indentation
- Place ½ teaspoon of jam in the center of each cookie
- Bake at 350°F for 8-10 minutes until golden brown
- Let cool on the baking sheets
- Serve
Yield
Makes 20 cookies
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