Gluten-Free and Vegan Raspberry Thumbprint Cookies
Makes ~20 Cookies
Prep Time: 10 mins
Cook Time: 11 mins
Total Time: 21 mins
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
In a large mixing bowl combine dry ingredients (flours, flaxseed, baking powder and salt). Stir in the wet ingredients (nut or seed butter, maple syrup, vanilla extract). Once a smooth dough has formed, using a retractable cookie scoop (1 tablespoon size), scoop out the dough onto the prepared baking sheet leaving about 2 inches between each cookie. You should have about 20 balls just smaller than the size of golf balls. Lightly wet your hands and roll the scooped dough into perfect balls. Then using a wet thumb, gently press your thumb into the center of each cookie dough ball to form a small circular well. Add about one teaspoon of the jam into each well.
Bake for 11 minutes until the cookies are lightly golden. Let the cookies cool on the baking sheet for 10 minutes.
Optional: Spoon the nut or seed butter into a plastic bag and snip off one corner (tiny snip). Pipe the nut or seed butter over the cookies in a zig-zag pattern. I recommend using the same nut or seed butter that you use in the cookie batter.
Carefully transfer the cookies to a cooling rack to completely cool. Store leftover cookies in an airtight container in the refrigerator for up to 1 week. Or, store in the freezer for up to 3 weeks.