Vegan Almond Raspberry Thumbprint Cookies

Submitted by Chef #441346

"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"

 

• Ready In: 25mins
• Ingredients: 10
• Yields: 1 batch

ingredients

• 2 cups whole wheat pastry flour
• 1 cup ground almonds
• 2 teaspoons baking powder
• 1⁄4 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 1⁄2 teaspoons almond extract
• 1⁄4 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.

Reviews

[Carrie J.]

I cannot believe I found this recipe again. It's sooo good. Standby favorite that's a hit with everyone. Where are you, anmwong? Did you ever make more vegan food? Do you have a vegan cooking blog somewhere?