10-minute thumbprint cookies will be your new favorite dessert. These vegan thumbprint cookies are 100% plant-based, oil-free and gluten-free.
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Ingredients
1cup + 2 tbsp almond flour
1/2cupcreamy peanut butter
1/2cupcoconut sugar
1tsp vanilla
1/2tspbaking soda
1/2cupjam of choiceI used raspberry
2tbspwater
pinch of salt
Instructions
Preheat oven to 350 degrees F and prep a baking sheet with parchment paper.
In a bowl, whisk together almond flour, baking soda and pinch of salt.
Add peanut butter, coconut sugar and vanilla to the food processor and blend until combined. Now pour in the dry almond flour mixture into the food processor and the 2 tbsp of water. Blend until combined scraping down sides as necessary.
Form dough into 1 -inch balls and add them on the baking sheet, leaving space in between cookies. Press down on each cookie with your thumbprint to leave a hole for the jam.
Bake for 8-10 minutes. Remove from oven and add jam into the center of each, about 1 tsp.