Vegan Almond Raspberry Thumbprint Cookies

Chef #441346's Note:

These are one of my favorite cookies... they're so good and healthy too! They look beautiful enough for gifts and parties.. easy to make.. must try! Taken from sacfoodcoop.com

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Yield: 1 batch

• 2 cups whole wheat pastry flour
• 1 cup ground almonds
• 2 teaspoons baking powder
• ¼ teaspoon sea salt
• 1⁄3; cup safflower oil or 1⁄3; cup canola oil
• 1⁄3; cup orange juice
• 1⁄3; cup maple syrup or 1⁄3; cup fruit sweetener
• 1 ½ teaspoons almond extract
• ¼ teaspoon vanilla
• raspberry preserves , for filling

Directions:

1. Preheat oven to 350.
2. Combine flour, ground almonds, baking powder, and salt in a mixing bowl.
3. In a separate bowl, mix oil, juice, syrup, and extract together.
4. Add wet ingredients to dry and mix well.
5. Use a tablespoon to scoop dough and form into balls.
6. Flatten into circles and place on a parchment-lined baking sheet.
7. Indent each cookie with your thumb and fill with 1/2 teaspoon of the raspberry preserves.
8. Bake for 15 minutes or until edges turn golden brown.