Raspberry Thumbprint Cookies

Ingredients

• 1 1/2 cups Almond Flour

• 1 tbsp Baking Powder

• 1/3 cup Coconut Oil

• 1/4 cup Pure Maple Syrup

• Pinch ofSea Salt

• 8 tbsp Raspberry Jam
  

Ana’s Tips 

• Refrigerate in an airtight container for up to four days.

• Use my homemade chia jam recipe below

Method

1.Preheat oven to 180C and line a baking sheet with parchment paper.

2. In a large bowl, add the almond flour, baking powder, coconut oil, maple syrup, and salt and stir until well combined. Roll the dough into balls roughly one tablespoon in size and place on the baking sheet. Use your thumb or teaspoon to press down the centre of the cookies.

3. Bake for 10 to 12 minutes, until golden.

4. Once cooled fill with my homemade raspberry jam (recipe below).