Healthy Almond Raspberry Thumbprint Cookies | Vegan, Gluten-Free, No Refined Sugar
A truly healthy almond raspberry thumbprint cookies recipe made with real ingredients, no sugar, no gluten, vegan, but it tastes delicious and guilt-free!
Ingredients
- 1 1/3 cup raw organic almonds ground in a coffee grinder. This will give you approx. 2 cups almond meal.
- 1/4 tsp sea salt
- 1/4 tsp aluminum-free baking powder
- 1/4 cup coconut oil melted
- 1/4 cup raw organic honey for vegans, replace with maple syrup
- 1 Tbsp pure vanilla extract
- 1 Tbsp nut milk
- 1/3 cup buckwheat flour
- 1/4 cup brown rice flour
- 3 Tbsp organic raspberry jam of your choice
Instructions
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In a medium size mixing bowl and using a spoon, mix all of the ingredients, except the buckwheat and brown rice flours.
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Once it's all mixed, then add the buckwheat flour and brown rice flour, and mix until the dough is forming a ball naturally (not sticking to the sides). You can adjust the flour if you need more or less.
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Then, using a mini ice cream scoop or a teaspoon, form little balls and drop them on a cookie baking sheet lined with parchment paper.
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Use your (clean) thumb to gently push in the middle of each ball to create an indent. Add a little bit of jam in each indent.
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Bake in a 375F oven for about 10-12 minutes. Remove from oven and let cool down for several minutes.
Recipe Notes
Enjoy right away or store in an airtight container (once completely cooled down) for a week or two.
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 61kcal | Fat: 4g | Saturated fat: 1g | Sodium: 16mg | Potassium: 51mg | Carbohydrates: 5g | Sugar: 2g | Protein: 1g | Calcium: 16% | Iron: 0.3%