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Chocolate Raspberry Thumbprint Almond Cookies

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Prep Time 5 minutes
Cook Time 14 minutes
Course Dessert
Cuisine American

Ingredients
  

  • 1 cup Blanched Almond Flour (128 grams)
  • ⅓ cup Cocoa Powder (37 grams)
  • 3 Tablespoons Granulated Sugar
  • 1 teaspoon Baking Powder
  • ½ teaspoon Salt
  • 1 teaspoon Vanilla
  • ¼ cup Almond Milk (or any non-dairy milk)
  • 1-2 Tablespoons Raspberry Jam (100% fruit)
  • ¼ cup Chocolate chips (vegan) optional

Instructions
 

  • Preheat oven to 350° F (177° C). Line cookie sheet with parchment paper.
  • In a medium mixing bowl, combine almond flour, cocoa powder, salt, baking powder, and granulated sugar.
  • Add vanilla and almond milk; stir until combined. The batter will look dry at first, and it be very thick. (Do not add more liquid, though, because it will just make the batter sticky, and that cookies won't firm up after baking.)
  • Optional: Stir in the chocolate chips, if using.
  • Drop the batter by tablespoonful onto cookie sheet (you should have 12-15 cookies depending on the size).
  • Press down center of cookie with back of a small spoon or with your (clean) thumb.
  • Place about ½ teaspoon red raspberry jam in the indentation in the cookie dough.
  • Bake for 12-14 minutes in 350° F (177° C) oven.
  • Remove cookies from the oven and allow to cool.
  • Store cookies in an airtight container at cool room temperature for 2-3 days, refrigerator for up to 2 weeks, or freezer for up to 6 months.
Keyword amond meal, Choclate Raspberry, Cookies, Vegan
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