Vegan Almond Raspberry Thumbprint Cookies

Ingredients

• 2 cups whole wheat pastry flour
• 1 cup ground almonds
• 2 teaspoons baking powder
• 1/4 teaspoon sea salt
• 1/3 cup safflower oil or canola oil
• 1/3 cup orange juice
• 1/3 cup maple syrup or fruit sweetener
• 1 1/2 teaspoons almond extract
• 1/4 teaspoon vanilla
• raspberry preserves, for filling

Directions

1. 1

   Preheat oven to 350.

2. 2

   Combine flour, ground almonds, baking powder, and salt in a mixing bowl.

3. 3

   In a separate bowl, mix oil, juice, syrup, and extract together.

4. 4

   Add wet ingredients to dry and mix well.

5. 5

   Use a tablespoon to scoop dough and form into balls.

6. 6

   Flatten into circles and place on a parchment-lined baking sheet.

7. 7

   Indent each cookie with your thumb and fill with 1/2 teaspoon of the raspberry preserves.

8. 8

   Bake for 15 minutes or until edges turn golden brown.