Almond Butter Thumbprint Cookies | Nourished By Nutrition Print

Almond Butter Thumbprint Cookies

Soft and chewy almond butter thumbprint cookies with raspberry jam. They’re gluten-free, vegan, oil-free and naturally sweetened with maple syrup.

Scale

Ingredients

1/2 cup natural almond butter
⅓ cup maple syrup
½ teaspoon vanilla
½ tsp baking powder
¼ tsp fine sea salt
1 cup oat flour*
4 teaspoons raspberry jam ( I like the fruit-sweetened jam from Trader Joe’s)

Instructions

Preheat the over to 350F and line a baking sheet with parchment.

In a mixing bowl, combine the almond butter, maple syrup, and vanilla. Beat until smooth. Add the baking powder, sea salt, and oat flour. Mix until fully combined. The dough will be thick.

Roll the dough into 8 balls and place on the parchment-lined baking sheet. Flatten the balls slightly then press a hole in the center of each dough using your thumb. Fill each hole with 1/2 teaspoon of raspberry jam.

Bake for 8 to 10 minutes, or until slightly golden. Let cool for 5 minutes on the baking sheet. Once stable, to transfer to a wire rack to finish cooling. Store the cookies in an airtight container in the fridge. These cookies taste best eaten in 3 to 4 days.

Notes

*I recommend using store-bought oat flour rather than making your own. Store-bought has a soft, fine texture. If you’re in a pinch, homemade oat flour will work just make sure you blend it very well.