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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.