RASPBERRY THUMBPRINT COOKIES

GLUTEN-FREE & VEGAN

INGREDIENTS: gluten free oat flour almond flour cinnamon baking powder maple syrup avocado oil sparkling cane sugar amaretto raspberry jam white chocolate, melted

Place the oat flour, almond flour, cinnamon, baking powder, maple syrup, and oil in a mixing bowl. Beat together until dough ball forms. 

HOW TO MAKE

Chill dough for 10-20 minutes. Then scoop out dough into golf-ball size rounds. Roll each ball in sparkling sugar.

HOW TO MAKE

Gently press thumb into center of cookie making an indent. Fill with raspberry-amaretto jam.

HOW TO MAKE

Bake for 12-14 minutes of until light golden brown on bottoms. Let cookies cool on pan before removing to a cooling rack.

HOW TO MAKE

Drizzled with vegan white chocolate, these Raspberry Thumbprint cookies are a delicious addition to the Christmas cookie tray.

THUMBPRINT COOKIES

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.

VEGAN COOKIES

Keep extra cookies stored in an airtight container in the fridge for up to 1 week.

HOW TO STORE

CotterCrunch.com

FULL RECIPE AT: