RASPBERRY THUMBPRINT COOKIES
In my humble opinion, a cookie party is not a cookie party without a Raspberry Thumbprint Cookie! My dear friend and partner at Sweet Laurel hosts a festive holiday cookie swap every year. You can be sure I’m bringing these cookies this year! Complete with our homemade, refined sugar-free jam, this cookie satisfies the sweet tooth and is healthy as a vegan and paleo cookie can be!
Raspberry Thumbprint Cookies
2 cups almond flour
1/4 cup coconut oil (melted)
1/4 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon baking soda
1/2 teaspoon Himalayan pink salt
2 cups raspberries
2 tablespoons lemon juice
2 tablespoons maple syrup
Preheat oven to 350. Prepare a cookie sheet by lining with parchment paper.
First, prepare the jam:
Place all ingredients for jam in sauce pan and cook raspberries with the maple syrup and lemon while gently smashing berries. Allow berry mixture to come to a soft simmer for about 5 minutes. Continue to gently simmer for about 20 minutes. Jam should be thick. Set as aside and allow to cool.
While jam is cooling, prepare cookie dough.
Place almond flour, maple syrup, coconut oil, baking soda, salt, vanilla extract and cinnamon in a bowl. Stir gently. Scoop 1-2 tablespoons of batter from bowl, and form into a ball. Place cookie dough on prepared sheet. Press thumb into cookie dough ball. Fill imprint with jam. Repeat with remaining dough and jam.
Bake cookies 8-10 minutes until golden brown and jam is bubbling. Allow to cool 10 minutes. You can finish the cookies with extra jam on top if you’d like.