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: @melissashealthykitchen
- 1 cup almond pulp
- 1/4 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
- 1/4 tsp baking soda
- 1 pint of organic raspberries
- 1 Tbsp maple syrup
- 1 Tbsp filtered water
- 2 tsp chia seeds
- 1 tsp orange zest
Set oven to 350F. Add all “Cookie” ingredients in a bowl and mix well. Let cool 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. Let cookies cool.
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!