Raspberry Almond Thumb Print Cookies
Tis the season for Christmas cookie baking! One of my favorites is always thumb print cookies. They are easy to make and so delicious! These ones are an almond butter cookie base with a raspberry pomegranate jam filling! They are festive, sweet and they happen to be vegan as well but you would never know by tasting them. These would make the perfect addition to your holiday cookie plate!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- Preheat the oven to 375F degrees, and line a sheet 2 pans with parchment.
- In a large bowl, mix together the maple sugar, coconut sugar, almond butter, vanilla, coconut oil, and flax seed mixture until smooth.
- Add the flour, soda and powder and mix until well combined and uniform in color. Roll the dough into 1 inch balls, and place on the prepared cookie sheets 2 inches apart.
- Place the cookies in the oven and bake for about 13 minutes or until lightly brown and set.
- Remove from the oven and press the round handle end of a wooden spoon (or something similar in size) lightly into the center of each of the cookies right away to make an indentation in each one (where you will put the jam).
- Spoon a little jam into the center of each cookie, and let them cool.
Cookies keep for about 1 week in an airtight container on the counter or 3 weeks refrigerated, or 4 months in the freezer.
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