United States
FrancaisAmelia’s Vegan Shortbread Thumbprint Cookies
Who says vegans can't have fun (or dessert)? Try this delish vegan shortbread with raspberry jam kissed with Tutti Fruity Whole Food Topper.
Ingredients
1 1⁄2 cups rice or almond flour
1⁄2 cup unsweetened shredded coconut
1⁄4 cup ground flax seeds
1 tsp baking soda
1⁄2 - 1 tspCinnamon orApple Pie Spice
1⁄4 tbspSea Salt (Grinder)
1⁄4 cup coconut oil, melted
1⁄4 cup pure maple syrup
1 tsp pure vanilla extract
1⁄2 tsp pure almond extract
1⁄3 cup raspberry jam
2 tbsp Tutti Fruity Whole Food Topper
Preparation
- Preheat oven to 350° F (175° C).
- In a bowl, combine flour, coconut, flax seeds, baking soda, spice, and salt.
- In a separate larger bowl, whisk together oil, maple syrup, vanilla, and almond extract.
- Add flour mixture and combine until dough comes together.
- Spoon approximately 2 tbsp of dough onto a Sheet Pan lined with a Sheet Pan Liner, leaving 1⁄2” between cookies. Press your thumb into the middle of each cookie. Fill each dent with jam, about 11⁄2 tsp per cookie.
- Bake for 18–20 minutes, until bottoms brown lightly. Sprinkle with Tutti Fruity Whole Food Sprinkle, and once slightly cooled, gently move them to a cooling rack.
Nutritional Information
Per serving (1 cookie): Calories 140, Fat 6 g (Saturated 4.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 110 mg, Carbohydrate 18 g (Fibre 2 g, Sugars 6 g), Protein 2 g.
Shop This Recipe
Cinnamon
Apple Pie Spice
Sea Salt (Grinder)
Sheet Pan
Sheet Pan Liner