• 15
    min
    Prep Time
  • 12
    min
    Cook Time
  • 27
    min
    Ready in

  • per
    Yield
  • 120
    cal
    Calories
  • User Review:
    0
  • User Rating:
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Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Vegan
  • Allergens:Nuts,Wheat
  • Seasons:Easter, All
  • Cuisines:American
  • Courses:Dessert

Recipe Description

These delightful Vegan Raspberry Almond Thumbprint Cookies are the perfect sweet treat, combining the nutty richness of almonds with the tartness of raspberry jam. They’re perfect for any occasion, easy to make, and utterly irresistible.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup almonds, finely ground
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup vegan butter, softened
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup raspberry jam

Steps:

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, ground almonds, baking powder, and salt.
  3. In a large bowl, cream together vegan butter and sugar until light and fluffy. Beat in vanilla and almond extract.
  4. Gradually add the flour mixture to the butter mixture, beating until well blended.
  5. Shape dough into 1-inch balls and place on prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2 inch deep.
  7. Bake for 12-14 minutes or until edges are lightly golden. Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

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