Place the oat flour, almond flour, cinnamon, baking powder, maple syrup, and oil in a mixing bowl. Beat together until dough ball forms.
Chill dough for 10-20 minutes. Then scoop out dough into golf-ball size rounds. Roll each ball in sparkling sugar.
Gently press thumb into center of cookie making an indent. Fill with raspberry-amaretto jam.
Bake for 12-14 minutes of until light golden brown on bottoms. Let cookies cool on pan before removing to a cooling rack.
Drizzled with vegan white chocolate, these Raspberry Thumbprint cookies are a delicious addition to the Christmas cookie tray.
Making allergy-friendly Christmas cookies is easier than it may seem! These cute little Vegan Raspberry Thumbprint cookies are a classic cookie recipe turned allergy-friendly.
Keep extra cookies stored in an airtight container in the fridge for up to 1 week.
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