Vegan Almond Raspberry Thumbprint Cookies

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 2 cups whole wheat pastry flour
• 1 cup ground almonds
• 2 teaspoons baking powder
• 1/4 teaspoon sea salt
• 1/3 cup safflower oil or 1/3 cup canola oil
• 1/3 cup orange juice
• 1/3 cup maple syrup or 1/3 cup fruit sweetener
• 1 1/2 teaspoons almond extract
• 1/4 teaspoon vanilla
• raspberry preserves, for filling

Recipe

• 1 preheat oven to 350.
• 2 combine flour, ground almonds, baking powder, and salt in a mixing bowl.
• 3 in a separate bowl, mix oil, juice, syrup, and extract together.
• 4 add wet ingredients to dry and mix well.
• 5 use a tablespoon to scoop dough and form into balls.
• 6 flatten into circles and place on a parchment-lined baking sheet.
• 7 indent each cookie with your thumb and fill with 1/2 teaspoon of the raspberry preserves.
• 8 bake for 15 minutes or until edges turn golden brown.