Amelia’s Vegan Shortbread Thumbprint Cookies

Ingredients

• 1 ¹⁄₂ cups rice or almond flour
• ¹⁄₂ cup unsweetened shredded coconut
• ¹⁄₄ cup ground flax seeds
• 1 tsp baking soda
• ¹⁄₂ - 1 tsp Cinnamon or Apple Pie Spice
• ¹⁄₄ tbsp Sea Salt
• ¹⁄₄ cup coconut oil, melted
• ¹⁄₄ cup pure maple syrup
• 1 tsp pure vanilla extract
• ¹⁄₂ tsp pure almond extract
• ¹⁄₃ cup raspberry jam
• 2 tbsp Summer Berry Sweet Dip Mix

Preparation

1. Preheat oven to 350° F (175° C).
2. In a bowl, combine flour, coconut, flax seeds, baking soda, spice, and salt.
3. In a separate larger bowl, whisk together oil, maple syrup, vanilla, and almond extract.
4. Add flour mixture and combine until dough comes together.
5. Spoon approximately 2 tbsp of dough onto a Sheet Pan lined with a Sheet Pan Liner, leaving 1⁄2” between cookies. Press your thumb into the middle of each cookie. Fill each dent with jam, about 1 1⁄2 tsp per cookie.
6. Bake for 18–20 minutes, until bottoms brown lightly. Sprinkle with Summer Berry Sweet Dip Mix, and once slightly cooled, gently move them to a cooling rack.