Raspberry Thumbprint Cookies


1 cup vegan butter at room temperature

⅔ cup coconut sugar

1 teaspoon almond extract

1 teaspoon vanilla extract

2 cups almond flour

½ cup raspberry jam or any jam you like

Handful of dark chocolate chips

Preheat your oven to 350.

In a bowl, beat sugar and vegan butter until fluffy.

Add almond and vanilla extracts.

Add flour by ½ cups, beating until well mixed.

Drop dough by tablespoons onto a lightly greased pan.

Make the balls 2 tablespoons if you like large cookies.

Using your thumb, make a small dent in the middle of each cookie.

Add the jam, then top with a chocolate chip.

Bake for 15 minutes, remove from oven.

Cool for 10 minutes on the pan.

Put cookies on a metal screen to cool 20 minutes. Enjoy!
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