Almond Butter Thumbprint Cookies
Ingredients
- 50 g smooth almond butter
- 20 g coconut sugar
- 40 ml maple syrup
- 2 tbsp plant milk
- 1/2 tbsp vanilla
- 100 g wholemeal spelt flour
- 50 g almond flour
- pinch of salt
Chia jam
- 250 g frozen raspberries
- 1 tbsp lemon juice
- 3 tbsp maple syrup
- 2 tbsp chia seeds
Preparation
Preheat the oven to 180°C
Mix the almond butter, coconut sugar, maple syrup, plant milk, and vanilla in a bowl until well combined.
Add both flours and salt, start mixing with a spoon, then knead with your hands to form a ball. It should have the consistency of play-dough; add more milk if necessary.
Divide the dough into 10 even balls, arrange them on a lined baking tray, and create a hole in each ball.
Fill each hole with 1/2 tablespoon of chia jam.
Bake for 12 minutes.
Let it cool.
Chia jam
Heat 250 g of frozen raspberries until soft and juicy.
Mash them with a fork.
Add 1 tablespoon of lemon juice, 3 tablespoons of maple syrup, and 2 tablespoons of chia seeds.
Mix well and set aside to thicken.
