#raspberrycoconut

These vegan Raspberry Coconut Thumbprint Cookies are sweet and tasty, with a tart note from the raspberry jam. They're easy to make and taste great as a snack or dessert.

Ingredients: 1 1/2 cups 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. 1/3 cup raspberry jam.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, mix almond flour, coconut flour, maple syrup, melted coconut oil, vanilla extract, and salt until well combined. Take tablespoon-sized portions of the dough and roll them into balls. Place them on the prepared baking sheet. Using your thumb or the back of a teaspoon, make an indentation in the center of each cookie. Fill each indentation with raspberry jam. Bake for 12-15 minutes or until the edges are golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 15 minutes