Description
Quick and easy to make, these Vegan Raspberry Thumbprint Cookies are an gluten free twist on a classic cookie recipe everyone will love!
Ingredients
Units
Scale
- 1 1/2 to 1 2/3 cups gluten free oat flour ( about 150g) or gluten free oats (See notes for making oat flour)
- 1 cup (112 grams) blanched fine almond flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 cup maple syrup or agave nectar
- 1/3 cup neutral oil (ex: naturally refined avocado oil or naturally refined coconut oil)
- Sparkling cane sugar, as needed.
- 2 Tablespoons amaretto (or 1/2 teaspoon almond extract)
- 1/3 cup (110 grams) raspberry jam
- Optional dairy free melted white chocolate or powdered sugar.
Instructions
- Place the first 6 ingredients (oat flour, almond flour, cinnamon, baking powder, maple syrup, and oil) into a mixing bowl. (See notes on how to make oat flour)
- Beat the ingredients with a hand mixer or in a stand mixer for 1 minute.
- Roll the batter into a ball, cover it in plastic wrap, and let it sit in the fridge for 10-20 minutes.
- Meanwhile, mix the jam and amaretto together in a small bowl.
- Remove the dough from the fridge, and preheat the oven to 350 degrees Fahrenheit.
- Line a baking sheet with parchment paper, and set it aside.
- Spoon the dough with a cookie scoop (or spoon), and roll it into balls about the size of a golf ball. Next, roll the balls of dough in sparkling sugar.
- Place the balls on a baking sheet, allowing room for the cookies to spread. Using a thumb, gently press into the center of each cookie, and patch up any cracked edges as needed.
- Next, fill each cookie with 1/2 to 1 teaspoon of the amaretto raspberry jam. Sprinkle the top of the cookies with sparkling sugar.
- Bake the cookies for 12-14 minutes or until they are golden brown.
- Let the cookies cool on the pan before touching. They will harden as they cool.
- Optional topping – Drizzle melted white chocolate or powdered sugar glaze on top of the cookies, and let it set before eating.
Notes
*To make your own oat flour, place 2 to 2 1/2 cups gluten free quick oats or rolled oats in a food processor. Grind until a fine flour is formed. See the picture on the blog.
Keep leftover cookies stored in an airtight container in the fridge for up to 1 week. Or, freeze them between parchment paper for up to 3 months.
To create uniform indents on all of your cookies, use the backside of a tablespoon to press down the dough before baking.
- Prep Time: 10 minutes
- chill time: 10
- Cook Time: 12 minutes
- Category: dessert
- Method: bake
- Cuisine: american
Nutrition
- Serving Size: 1 cookie
- Calories: 125
- Sugar: 9.5 g
- Sodium: 13.4 mg
- Fat: 5.3 g
- Saturated Fat: 0.6 g
- Carbohydrates: 17.1 g
- Fiber: 0.8 g
- Protein: 1.5 g
- Cholesterol: 0 mg
