Gluten-free & Vegan
Are you looking for a delicious and guilt-free dessert option that can satisfy your sweet cravings? Then you might want to try these one bowl gluten-free and vegan lemon raspberry thumbprint cookies. These cookies are not only incredibly delicious but are also healthier than traditional cookies since they are made with wholesome ingredients and maple syrup.
As the days get longer and the flowers start to bloom, springtime calls for bright and cheerful desserts that are as refreshing as they are delicious. These gluten-free and vegan lemon raspberry thumbprint cookies are the perfect combination of sweet and tangy flavors, making them a delightful treat for the season.
The texture of these cookies is soft and airy, with a melt-in-your-mouth sensation that is sure to please any palate. Topped with a dollop of raspberry jam and an optional sprinkle of powdered sugar, these cookies are light and delicate, making them a perfect accompaniment to your afternoon tea or coffee break. So, indulge in these guilt-free treats and savor the flavors of springtime!
Lemon Raspberry Thumbprint Cookies
2 cups Almond Flour
¼ cup Melted Coconut Oil
¼ cup Maple Syrup
¼ teaspoon Salt
¼ teaspoon Baking Powder
1 teaspoon Vanilla Extract
1 teaspoon Lemon Extract
1 teaspoon Lemon Juice
1 teaspoon Lemon Zest
¼ cup Raspberry Jam - look for jam without corn syrup
1. In a large mixing bowl, add all the ingredients. Stir with a wooden spoon to combine. The dough will be pretty sticky.
2. Scoop approximately 18 cookies with a portion scoop about 1-2 tablespoons in size onto a parchment lined baking sheet. Gently press your thumb into the center of each cookie indenting it about a quarter of an inch. (Wet your thumb with water to prevent the dough from sticking to you)
3. Fill the center of each thumbprint cookie 3/4 full with jam – over filling the cookie may cause the jam to overflow in the oven.
4. Bake in a 325 degree oven for 12-14 minutes or until the sides of the cookies are slightly golden brown. They will be soft when you take them out of the oven. Let sit on the tray for about 5 minutes to harden, then move to a wire rack to finish cooling.
Happy baking 🍋✌🏼
When it comes to gluten-free baking, using the right ingredients can make a huge difference in the taste, texture, and nutritional value of your baked goods. One of my favorite ingredients to use in gluten-free baking is almond flour.
Almond flour is a great alternative to wheat flour for several reasons. First, it is naturally gluten-free, which makes it an ideal choice for those with celiac disease or gluten sensitivity. Second, it is packed with healthy fats, protein, and fiber, making it a more nutritious option than traditional wheat flour. And third, almond flour has a slightly sweet and nutty flavor, which can enhance the taste of your baked goods and reduce the need for added sugar.
Another ingredient I love to use in gluten-free baking is maple syrup. Maple syrup is a natural sweetener that is derived from the sap of maple trees. It is a healthier alternative to refined sugar since it is less processed and contains antioxidants and minerals like zinc and manganese. Plus, it adds a unique and delicious flavor to baked goods that complements the nuttiness of almond flour.
By using almond flour and maple syrup in these gluten-free and vegan lemon raspberry thumbprint cookies, I am not only creating a delicious dessert but also a healthier option that can be enjoyed guilt-free. So, next time you're baking gluten-free, consider using these wholesome and delicious ingredients in your recipes!