Raspberry Almond Thumbprint Cookies
1 Picture
Ingredients
- 1 1/4 cup cashew butter (I made my own)
- 1/4 cup maple syrup
- 1 tsp almond extract
- 1/2 tsp sea salt
- 1/3 cup jam of choice (I used chia jam)
Details
Servings 10
Preparation time 10mins
Cooking time 22mins
Adapted from mywholefoodlife.com
Preparation
Step 1
Preheat oven to 350.
In a food processor, combine all ingredients, except the jam. Mix until smooth.
Using a cookie scoop, drop cookies onto a lined baking sheet.
Using your thumb, press down into each cookie.
Spoon a bit of jam into each "thumbprint."
Bake for 10-12 minutes.
Let the cookies cool completely before moving them off the baking sheet. They will crumble if touched too soon.
Store cookies in an airtight container. They should last a couple weeks. You can also freeze them for longer storage. Enjoy!
Read more at http://mywholefoodlife.com/2015/03/07/raspberry-almond-thumbprint-cookies/#7WQ1ZjgiWPgcuLFK.99
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