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Ingredients
Cookies
- 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
Orange Raspberry Jam
- 1 pint organic raspberries
- 1 tbsp maple syrup
- 1 tbsp filtered water
- 2 tsp chia seeds
- 1 tsp orange zest
Almond Pulp Orange Raspberry Thrumbprint 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
Ingredients
Cookies
- 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
Orange Raspberry Jam
- 1 pint organic raspberries
- 1 tbsp maple syrup
- 1 tbsp filtered water
- 2 tsp chia seeds
- 1 tsp orange zest
Directions
Step 1
Preheat oven to 350F.
Step 2
Add all “Cookie” ingredients in a bowl and mix well. Let chill in fridge for at least 30 minutes.
Step 3
Roll mixture into balls and use your thumb to make an imprint in the middle of each. Bake for 10-12 minutes.
Step 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.
Step 5
Turn off heat and stir in the orange zest and let sit for 5-10 minutes.
Step 6
Add raspberry jam to cookies and bake another 4-5 minutes. Drizzle with raw coconut butter.
Step 7
Let cool before serving. Enjoy!