This thumbprint cookie recipe is vegan, gluten-free, and so easy to make! Almond flour is used as the base to bring this cookie together. Filled with raspberry jam, this delicious cookie is a must try!
Course Dessert
Cuisine American, Gluten Free, Vegan
Keyword almond raspberry cookies, gluten free thumbprint cookies, thumbprint cookie recipe, vegan and gluten free cookie, vegan thumbprint cookies
In a mixing bowl, combine almond flour, arrowroot flour, coconut oil, maple syrup, almond and vanilla extracts, and salt.
Place the bowl of dough in the fridge to chill for 30 minutes.
After the dough is chilled, use a cookie scoop to form balls. Place on a lined baking sheet.
Using a 1/4 teaspoon or thumb, make indentations in cookie dough.
Fill each crevice with 1/4 teaspoon jam.
Transfer cookies to the freezer and preheat the oven to 350 degrees Fahrenheit.
Bake for 10 minutes or until bottoms look slightly golden brown. Let cool completely on the baking sheet before touching! They will crumble apart if you don't allow them to set.
Notes
Finish these cookies with a dusting of powdered sugar, if you like.Store in an airtight container at room temperature for up to 5 days. They will freeze well for up to 3 months.