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Almond Butter Vegan Thumbprint Cookies

An easy and delicious cookie the whole family can enjoy! Happy Holidays

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It just occurred to me as I was searching for my recipe on thumbprints that I never got that done last year🙃 Time certainly has a way of running away with you doesn’t it! One of my main goals is to take more time to do the things I love and working on my website and recipes definitely falls into that category. 

Christmas is less than two weeks away so I’m sure all of you beautiful people are up to your eyeballs in baking, lists of things to do, lists of things to buy. I went away the last week of November and came back to a mountain of classes to teach and things to do so making EASY recipes is my lifesaver right about now. 

Last year my gal pal @drtarasunshine and I came up with a thumbprint recipe and while this recipe isn’t exactly the same it’s darn close and just as delicious. To say it’s easy is an understatement so let’s get to it.

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TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Almond Butter Vegan Thumbprint Cookies

Thumbprint cookies are an all time seasonal favourite so why not make them vegan and gluten free so the whole family can enjoy!?
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Servings: 12 cookies
Author: Teri-Ann Carty
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Equipment

  • oven
  • microwave

Ingredients

COOKIE INGREDIENTS

  • 2 tbsp ground flaxseed meal
  • 5 tbsp warm water
  • 1 cup almond flour
  • 2 scoops Manitoba Harvest Hemp Yeah protein powder
  • ¼ cup coconut sugar
  • 1 tsp baking soda
  • ¼ tsp sea salt
  • 1 cup smooth almond butter
  • 1 tsp pure vanilla extract
  • raspberry chia jam (recipe included)

RASPBERRY JAM

  • 1 cup raspberries frozen
  • 2 tbsp chia seeds
US Customary - Metric

Instructions

COOKIE INSTRUCTIONS

  • Preheat the oven to 350F and prepare a cookie sheet with parchment or silicone liner.
  • In a small bowl, mix flaxseed meal with water and allow to sit for 10 to 15 min until gloopy egg-like consistency is achieved.
  • Meanwhile, in a medium bowl, mix together almond flour, protein powder, sugar, baking soda, and salt.
  • Add almond butter, almond extract, and flax eggs, and stir until well combined.
  • Shape dough into balls and roll between your hands until really smooth (to prevent cracking). Place on a cookie sheet about 2 inches apart. Use your thumb to put an indent into the middle of each cookie. Fill each indent with a small spoonful of chia jam (see below). Bake at 350F for 10 minutes. Allow cookies to cool on a baking sheet for 5 minutes then transfer to a wire rack to finish cooling.

JAM INSTRUCTIONS

  • Place raspberries in a microwave safe bowl and nuke for 60 seconds.
  • Remove from the microwave, stir and add in chia seeds.
  • Place back in the microwave and cook for another 60 seconds. Remove, stir and voila. If your raspberries are fully warmed through you are done. I don’t add sweetener BUT a tbsp of maple syrup would also be a nice touch.

Nutrition

Serving: 1cookie | Calories: 213kcal | Carbohydrates: 11g | Protein: 10g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Sodium: 184mg | Potassium: 178mg | Fiber: 5g | Sugar: 4g | Vitamin A: 4IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 2mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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