Raspberry Almond Thumbprint Cookies

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 24 Cookies

Ingredients

  • 2 cups whole wheat pastry flour
  • 1 1/2 cups almond meal (ground almonds, try Bob’s Red Mill brand)
  • 2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 1/3 cup cold-pressed vegetable oil (like safflower or canola)
  • 1/3 cup apple juice 
  • 1/3 cup pure maple syrup
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla
  • Raspberry preserves

Instructions

  • 1. Preheat oven to 350° F
  • 2. Combine flour, almonds, baking powder and salt in a mixing bowl; set aside.
  • 3. In a separate bowl, mix oil, juice, syrup and extracts together.
  • 4. Add wet ingredients to dry and mix well, kneading a little.
  • 5. Form dough into balls and flatten to make circles.
  • 6. Place on lightly oiled cookie sheet.
  • 7. Indent each cookie with your thumb or your child's thumb and put 1/2 teaspoon preserves in the imprint.
  • 8. Bake 15-17 minutes, until edges turn golden.

  • Ready in : 45

Instructions

  • 1. Preheat oven to 350° F
  • 2. Combine flour, almonds, baking powder and salt in a mixing bowl; set aside.
  • 3. In a separate bowl, mix oil, juice, syrup and extracts together.
  • 4. Add wet ingredients to dry and mix well, kneading a little.
  • 5. Form dough into balls and flatten to make circles.
  • 6. Place on lightly oiled cookie sheet.
  • 7. Indent each cookie with your thumb or your child's thumb and put 1/2 teaspoon preserves in the imprint.
  • 8. Bake 15-17 minutes, until edges turn golden.

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