Almond Thumbprint Cookies with Cherry Jam (Grain-Free, Vegan)
Servings: 24
Calories: 95kcal
Made with protein-rich almond flour, plus an extra-punch of pure almond extract, these cookies are bursting with almond flavor-- which pairs perfectly with a dollop of sweet and tart cherry jam.
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Ingredients
- For the cookies: 2 cups almond flour
- 1/4 cup coconut oil , softened
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon fine sea salt
- For the jam: 1/2 cup dried cherries (unsulfured, no sugar added)
- 1 tablespoon pure maple syrup
- 1/4 cup water
- 1 tablespoon chia seeds
Instructions
- Preheat the oven to 350F and line a baking sheet with parchment paper, or a Silpat. In a medium bowl, combine all of the cherry jam ingredients and allow them to soak together for at least 15 minutes while you prepare the cookies.
- In a separate bowl, cream together the coconut oil, maple syrup, vanilla and almond extracts until smooth. Gradually stir in the almond flour and sea salt, and mix well until a uniform dough is formed.
- Scoop the dough by tablespoons and use your hands to roll into smooth balls. Place the balls onto the lined baking sheet, about 2 inches apart, and use your thumb to press into the center of each cookie, creating a well for the jam.
- To prepare the cherry jam filling, transfer the soaked jam ingredients into a high-speed blender, and blend until uniformly combined, about 1 minute. The chia helps the jam "gel" together.
- Use a spoon to drop a dollop of jam into the center of each cookie.
- Bake for about 8-10 minutes at 350F, or until lightly golden. Allow to cool on the baking sheet for at least 10 minutes before transferring to a wire rack to cool completely.
Nutrition
Calories: 95kcal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Sodium: 24mg | Potassium: 3mg | Fiber: 1g | Sugar: 4g | Vitamin A: 100IU | Vitamin C: 0.8mg | Calcium: 30mg | Iron: 0.5mg