Raspberry Almond Butter Thumbprint Cookies

Name: Raspberry Almond Butter Thumbprint Cookies
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Cuisine: American
Ingredients: 1 ½ cup almond flour; ¼ cup coconut flour; ¼ teaspoon baking soda; pinch sea salt; ¼ cup macadamia nut butter; ¼ cup melted coconut oil; ¼ cup maple syrup; 1 egg (or substitute for flax egg for vegan option); 2 teaspoon vanilla extract; ⅓ cup finely chopped almonds, hazelnuts, pecans or other nuts of choice; raspberry chia jam (or your favourite jam); ⅓ cup almond butter (for filling; raspberry chia jam (or your favourite jam!)

7 steps

Prep:20minCook:14min

These raspberry almond butter thumbprint cookies are the delicious healthy holiday cookie you’ve been searching for! They are just as delicious as classic thumbprint cookies – but made without dairy, white flour, or refined sugar. Paleo, vegan, gluten-free, and refined sugar-free… this might just be your new favourite Christmas cookie recipe!

Updated at: Thu, 17 Aug 2023 01:12:27 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories127.8 kcal (6%)

Total Fat10.6 g (15%)

Carbs6.1 g (2%)

Sugars3.3 g (4%)

Protein3.4 g (7%)

Sodium24 mg (1%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

24 servings

1 ½ cupalmond flour

¼ cupcoconut flour

¼ teaspoonbaking soda

sea salt

¼ cupmacadamia nut butter

or substitute for flax egg for vegan option

2 teaspoonvanilla extract

⅓ cupalmonds

finely chopped, hazelnuts, pecans or other nuts of choice

raspberry chia jam

or your favourite jam

⅓ cupalmond butter

for filling

raspberry chia jam

or your favourite jam

Instructions

Step 1

Preheat the oven to 350, and line a baking sheet with parchment paper or a silicone baking mat.

Step 2

In a large bowl, mix together the dry ingredients including almond flour, coconut flour, baking soda, salt, and

Step 3

In a smaller bowl, mix together the macadamia nut butter, flax egg, vanilla extract, maple syrup, and melted coconut oil. Whisk to combine.

Step 4

Mix the wet into the dry and stir until thoroughly combined. Place the bowl in the fridge for 10-25 minutes to cool and harden slightly.

Step 5

While the cookie mixture is cooling, you can finely chop the nuts (or use a food processor and pulse until they are small bits).

Step 6

Use a cookie coop to form into round balls, then roll each ball in the chopped nuts. Place on the prepared baking sheet, and gently push in the centre of each cookie to make thumbprints. !

Step 7

Bake for 14 minutes, then remove from the oven and let cool. Once the cookies have cooled, add a dollop of almond butter to half of the batch, and a dollop of raspberry chia jam to the other half.

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