Still hankering for some sweet treats? Almond Flour Cardamom Peanut Butter Thumbprint Cookies are flavorful, light and delicious. They're also gluten and dairy-free.
Yield: 20 cookies
Prep time: 5 minutes
Cook time: 9 minutes
Total time: 14 minutes
Ingredients:
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- 1.5 cups almond flour
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- 1/2 tsp baking soda
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- pinch salt
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- 1/4 cup coconut sugar
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- 2 Tbsp peanut butter
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- 1 egg at room temperature
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- 2 tsp vanilla
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- 1/8 tsp ground cardamom
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- 2 Tbsp vegan butter
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- 1/4 cup or more fruit preserves or jam
Instructions:
1. Preheat oven to 350 degrees and line a sheet tray with parchment paper.
2. Mix egg, vanilla and peanut butter until you get a smooth paste.
3. In a separate bowl, mix sugar, almond flour, salt and cardamom and add dry ingredients to wet.
4. Mix dough with a spatula and by hand until you have a solid piece. Roll into 20-24 balls and place each ball on the parchment paper lined tray.
5. Press your thumb gently into the center of the ball and press down. Bake cookies for 9 minutes on the top rack.
6. Once cookies have finished baking, gently scoop about 1/2 tsp of jam into the hole and let the cookies cool completely.
*Store cookies in an airtight container for several days.
Note: My favorite vegan butter is Miyokos, found in nearly every grocery store.
