Almond Pulp Orange Raspberry Thumbprint Cookies
Instructions
1. Preheat oven to 350F.2. Add all “Cookie” ingredients in a bowl and mix well. Let chill in fridge for at least 30 minutes.
3. Roll mixture into balls and use your thumb to make an imprint in the middle of each. Bake for 10-12 minutes.
4. While the cookies bake, prep the orange raspberry jam. Add all “jam” ingredients to a saucepan (except orange zest) and cook for 5 minutes stirring frequently.
5. Turn off heat and stir in the orange zest and let sit for 5-10 minutes.
6. Add raspberry jam to cookies and bake another 4-5 minutes. Drizzle with raw coconut butter.
7. Let cool before serving. Enjoy!
Ingredients
1 cup almond pulp (drained to remove as much liquid as possible, from almond milk)¼ cup maple syrup
3 tbsp almond butter
2 tbsp flax “eggs” (2 tbsp flaxseed meal + 6 tbsp hot water let sit for 15 minutes)
1 tsp vanilla extract
1 tsp pumpkin spice seasoning
¼ tsp baking soda
Cookies: 1 cup almond pulp (drained to remove as much liquid as possible, from almond milk)
Cookies: ¼ cup maple syrup
Cookies: 3 tbsp almond butter
Cookies: 2 tbsp flax “eggs” (2 tbsp flaxseed meal + 6 tbsp hot water let sit for 15 minutes)
Cookies: 1 tsp vanilla extract
Cookies: 1 tsp pumpkin spice seasoning
Cookies: ¼ tsp baking soda
Orange Raspberry Jam: 1 pint organic raspberries
Orange Raspberry Jam: 1 tbsp maple syrup
Orange Raspberry Jam: 1 tbsp filtered water
Orange Raspberry Jam: 2 tsp chia seeds
Orange Raspberry Jam: 1 tsp orange zest
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