Raspberry Almond Thumbprint Cookies

By seamline

Read more at http://mywholefoodlife.com/2015/03/07/raspberry-almond-thumbprint-cookies/#BdmST6zRHpDT62BS.99

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

1. Preheat oven to 350.
2. In a food processor, combine all ingredients, except the jam. Mix until smooth.
3. Using a cookie scoop, drop cookies onto a lined baking sheet.
4. Using your thumb, press down into each cookie.
5. Spoon a bit of jam into each "thumbprint."
6. Bake for 10-12 minutes.
7. Let the cookies cool completely before moving them off the baking sheet. They will crumble if touched too soon.
8. Store cookies in an airtight container. They should last a couple weeks. You can also freeze them for longer storage. Enjoy!