Gluten free vegan raspberry thumbprint cookies

• Vegan
• Gluten free

• Canned Goods

  • 3 tbsp So delicious unsweetened almond milk or coconut milk

• Condiments

  • 2 tbsp Maple syrup, pure
  • 1/2 cup Raspberry jam

• Baking & Spices

  • 1/3 cup Coconut sugar or brown sugar
  • 1 1/2 cups Sarah's gluten free flour blend
  • 1/2 tsp Sea salt
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1/4 cup Refined coconut oil, soft

• Nuts & Seeds

  • 1 cup Almonds

Found on sarahbakesgfree.com

Ingredients

• 1/3 cup coconut sugar or brown sugar
• 1/4 cup refined coconut oil, soft
• 3 tablespoons So Delicious unsweetened almond milk or coconut milk
• 2 tablespoons pure maple syrup
• 1 teaspoon pure vanilla extract
• 1 1/2 cups Sarahs gluten free flour blend
• 1/2 teaspoon sea salt
• 1 cup sliced almonds, finely chopped
• 1/2 cup raspberry jam

Directions

• Preheat oven to 350 degrees. Line baking sheets with parchment paper.
• In large bowl of stand mixer, cream together coconut sugar and coconut oil. Add almond milk, pure maple syrup and vanilla. Beat until smooth.
• Add flour and salt. Continue to mix until dough comes together.
• In blender or food processor, place sliced almonds. Pulse until finely chopped. You want small pieces, not almond flour.
• Add finely chopped almonds to cookie dough and mix until almonds are evenly mixed through.
• Using small cookie scoop, roll tablespoon size scoops of cookie dough into balls. Place onto prepared baking sheet and indent center of cookie with thumb.
• Bake cookies 6-7 minutes. Remove from oven and carefully place 1/4 teaspoon raspberry jam into center of each cookie. Place back into oven and bake additional 5-6 minutes.
• Place cookies on cooling rack to cool completely.