Description
Lemon almond flour thumbprint cookies made vegan and grain-free with cashew butter and lots of lemon. Perfectly sweet, bright, and fluffy.
Ingredients
- 1 flax egg (1 TBSP ground flaxseed + 3 TBSP filtered water)
- 1/2 cup cashew butter
- 3 TBSP fresh squeezed lemon juice
- 1/4 cup pure maple syrup
- Zest from one lemon (~1 TBSP)
- 3 cup Bob’s Red Mill Super-Fine Almond Flour
- 1/2 tsp baking powder
- 1/4 cup raspberry or strawberry jam (homemade or store-bought)
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl whisk together the flax egg and allow it to sit for ~5 minutes.
- Add in the cashew butter, lemon juice, maple syrup, lemon zest and stir to combine.
- Sift in the almond flour and baking powder and mix until well combined.
- Using a tablespoon cookie scoop, scoop the dough and roll into balls with your hands. Place on the prepared cookie sheet about 2-inches apart. Press down lightly with your hands or the bottom of a glass to gently flatten.
- Press your thumb into the center of the cookies to create an indent. Fill the indent with ~1/2 tsp of jam. Continue until all of the cookies have centers filled with jam.
- Bake cookies for about 10 minutes, until just golden brown around the edges. Remove from the oven and allow to cool on the cookie sheet for 10 minutes before transferring to a cooling rack to cool completely before storing.
- Store leftover cookies in an airtight container in the refrigerator for up to one week and freeze for long term storage.
Notes
Recipe adapted from Savor the Spoonful and The Vegan 8
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dessert, Snack
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Grain-Free, Refined-Sugar-Free