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almond flour vegan thumbprint cookies

5.0

(16)

simple-veganista.com
Your Recipes

Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 16

Cost: $3.55 /serving

Ingredients

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Instructions

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Step 1

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicon mat.

Step 2

In a medium bowl, whisk together the maple syrup, olive oil and vanilla. Add the almond flour and salt, mix well until the mixture forms a soft dough consistency.

Step 3

Place the crushed almonds in a small bowl, set aside.

Step 4

Roll dough into 1 inch balls (I used a 1 tablespoon measuring scoop, scooping up rounded tablespoons full of dough). Roll the dough balls in the crushed almonds, and place on a rimmed baking sheet, about 2 inches apart.

Step 5

Using your thumb or the back of 1/2 teaspoon measuring spoon, make an indent in the center of each cookie. Pinch together any large cracks around the sides of each cookie. Fill the indent with 1/2 teaspoon of jam.

Step 6

Place in the oven and bake for 10 – 15 minutes, oven may vary (see notes). Once done, the cookies will be soft and harden as they cool.

Step 7

Makes 16 – 18 cookies

Step 8

Store loosely covered on the counter for up to 3 – 4 days. You can also keep them in an airtight container, just note they will soften a bit but will still be chewy. Or keep in a covered container in the refrigerator for 7 – 10 days. To freeze, let cool and store in freezer safe containers with parchment paper between each layer, will keep for to 2 months.

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