Almond Pulp Orange Raspberry Thumbprint Cookies
Orange raspberry jam meets tender shortbread cookie in this holiday inspired thumbprint cookie. Made with simple gluten-free and dairy-free ingredients, these delicious cookies are a great go-to recipe for a holiday party or cookie exchange! Recipe and photo by: @melissas_healthykitchen
PREP TIME: 15 MINS
SERVINGS: 9-12
Instructions
- Preheat oven to 350F.
- Add all “Cookie” ingredients in a bowl and mix well. Let chill in fridge for at least 30 minutes.
- Roll mixture into balls and use your thumb to make an imprint in the middle of each. Bake for 10-12 minutes.
- 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.
- Turn off heat and stir in the orange zest and let sit for 5-10 minutes.
- Add raspberry jam to cookies and bake another 4-5 minutes. Drizzle with raw coconut butter.
- 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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