Raspberry Lemon Thumbprint Cookies are vegan, gluten-free and refined sugar-free and feature homemade Raspberry Chia Seed Jam.
Ingredients
1½ cups / 360 mL almond meal
2 Tbsp / 30 mL (= deux cuillérée à soupe or cs in French) hazelnuts, roasted & chopped
¼ tsp baking soda
¼ cup / 60 mL coconut oil, melted
1 tsp / 5 mL (= une cuillérée à café or cc in French) vanilla extract
3 Tbsp / 45 mL (= trois cuillérée à soupe or cs in French) maple syrup (or honey, if not vegan)
½ Tbsp / 2.5 mL (= le moitie d'une cuillérée à soupe or cs in French) lemon zest
1 Tbsp lemon juice
¼ cup raspberry chia seed jam
Instructions
Preheat oven to 175 degrees C or 375 degrees F
Place parchment paper on your cookie sheet.
Roast hazelnuts over medium heat for 3-5 minutes. Let cool and chop or use a mortar and pestle.
In a large mixing bowl, combine almond meal, chopped hazelnuts and baking soda.
In a separate bowl, mix together melted coconut oil, maple syrup, vanilla extract, lemon zest and lemon juice.
Add to dry ingredients. With a spoon, create small-sized balls and once placed on parchment paper, gentle press your thumb to form a deep well. You can then reform your cookie to make a circle.
Bake in the oven for 20 minutes or until golden brown.
Recipe by Gold&Thyme at https://www.goldandthyme.com/lemon-raspberry-thumbprint-cookies/