Craving a sweet treat that doesn't compromise your health goals? Get ready to fall in love with these mouthwatering Healthy Raspberry Thumbprint Cookies that are about to change your dessert game forever! Imagine biting into a perfectly golden, buttery cookie with a burst of tangy raspberry jam - all while knowing you're nourishing your body with wholesome, vegan ingredients. These aren't just cookies; they're a delectable revolution in guilt-free indulgence that will have you reaching for seconds (and feeling zero remorse)!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Vegan
Serves: 12 cookies
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup raspberry jam
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, combine almond flour and coconut flour, whisking together to remove any lumps and create a smooth, even mixture.
- Add melted coconut oil, maple syrup, vanilla extract, and salt to the flour mixture. Mix thoroughly with a spatula until a consistent dough forms that holds together when pressed.
- Allow the dough to rest for 5 minutes to let the flours absorb the moisture, which will help improve the cookie's texture.
- Using clean hands, roll the dough into 12 equal-sized balls, placing them evenly spaced on the prepared baking sheet.
- Gently press your thumb or the back of a small spoon into the center of each cookie ball, creating a well for the raspberry jam.
- Carefully spoon raspberry jam into each thumbprint indentation, ensuring not to overfill.
- Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, the cookies will firm up and be ready to serve. Store in an airtight container at room temperature for up to 5 days.
Tips
- Make sure your coconut oil is fully melted but not hot when mixing the dough to ensure proper texture.
- Let the dough rest for exactly 5 minutes - this helps the almond and coconut flour absorb moisture and creates a better cookie consistency.
- Use the back of a small spoon for creating uniform thumbprint wells if you want a more precise look.
- Don't overfill the raspberry jam - a small dollop is perfect to prevent overflow during baking.
- Allow cookies to cool completely on the wire rack to achieve the ideal firm, crisp texture.
- For best results, use fresh, high-quality raspberry jam with minimal added sugars.
- Store cookies in a single layer to maintain their shape and prevent sticking.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 8g
Protein: 2g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 0mg
