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4.50
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Lemon & Raspberry Thumbprint Cookies
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Dairy Free, Grain/Gluten Free, Paleo, Specific Carbohydrate Diet Legal, Vegan
Servings:
12
-14 cookies
Ingredients
1 1/2
cups
almond flour
1/4
tsp
baking soda
1/4
cup
butter or coconut oil
melted
1
tsp
vanilla extract
3
tbsp
honey
or maple syrup
1
tbsp
lemon zest
1
tbsp
lemon juice
1/4
cup
Raspberry Jam
Instructions
Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit)
In a mixing bowl combine the almond flour & baking soda
Add in the butter, vanilla extract, honey and lemon and mix until a moist dough has formed
Scoop out 1 tbsp sized amounts of dough, roll into balls and place on a parchment paper lined baking sheet
Press your thumb into each ball to form a deep well and flatten the cookies
Fill each well with raspberry jam
Bake in the oven for 12-20 minutes until golden brown in colour, keep a very close eye on these cookies as they can burn quite quickly.