Vegan Gluten-Free Raspberry Thumbprints
By: Barb Biagioli
Finally, a sweet, crunchy cookie I can really get behind. Meet the raspberry thumbprint – a delicious treat that also happens to be vegan and gluten-free. It’s perfectly sweet, nutty, and boasting the best of berry flavors and plenty of healthy benefits. Raspberries are high in fiber and loaded with vitamins, minerals, and antioxidants., while the chia seeds are also chock-full of antioxidants and an excellent source of protein.
These blissful little bites are super easy to make and the homemade raspberry chia jam included! They come together quickly and are dangerously addicting.
Vegan Gluten-Free Raspberry Thumbprints Recipe
Servings: 15 cookies | Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
INGREDIENTS
2 cups organic oat flour
¼ tsp sea salt
¼ cup maple syrup
¼ cup coconut oil, melted
2 tsp vanilla extract
1/3 cup walnuts + pecans (mixed), crushed
3 tbsp raspberry chia jam (see below for recipe)
INSTRUCTIONS
1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
2. In a food processor, combine the walnuts and pecans. Blend until completely emulsified. Add to the medium bowl.
3. In a medium bowl, whisk together the maple syrup, coconut oil and vanilla. Add the oat flour crushed walnuts/pecans, and salt and mix well until a soft dough forms.
4. Roll the dough into 1 inch balls and place on the baking sheet.
5. Using your thumb, press an indent into the center of each cookie and fill it with jam.
6. Bake for 10-15 minutes, until they are turning slightly golden brown. They will harden as they cool. Place on a cooling rack and enjoy!
Note: If you would like to make the jam at home (and I recommend you do), please follow this recipe:
In a small saucepan, combine 2 cups of raspberries and 1 tablespoon of maple syrup. Bring the mixture to a simmer and mash the raspberries with a slotted spoon or fork. Continue to cook for another 5-10 minutes until everything has cooked down. You may use a whisk to help bring everything together. Remove saucepan from heat and add 1 tablespoon of chia seeds, stirring to combine. Fill a glass jar with the jam and place in the refrigerator to thicken and cool. This jam is great on toast and just about everything else you would put jam on! It’s super simple and perfectly sweet.
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