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!?
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 frozen raspberries
- 2 tbsp chia seeds
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.