Amelia’s Vegan Shortbread Thumbprint Cookies

30 min

13 cookies

Who says vegans can't have fun (or dessert)? Try this delish vegan shortbread with raspberry jam kissed with Summer Berry Sweet Dip Mix.

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.

Nutritional Information

Per serving(1 cookie): Calories 140, Fat 6 g (Saturated 4.5 g, 0 0 g), Cholesterol 0 mg, Sodium 110 mg, Carbohydrate 18 g (Fiber 2 g, Sugars 6 g), Protein 2 g.