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Photos by Daniela Modesto
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Photos by Daniela Modesto
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Photos by Daniela Modesto
Almond Flour Cardamom Peanut Butter Thumbprint Cookies are flavorful, light and
delicious. They're also gluten and dairy-free.
Prep time:5 minutes
Cook time: 9 minutes
Total time: 14 minutes
Yield:20 cookies
Ingredients
- 1.5 cups almond flour
- ½ tsp baking soda
- pinch of salt
- ¼ cup coconut sugar
- 2 Tbsp peanut butter
- 1 egg at room temperature
- 2 tsp vanilla
- 1/8 tsp ground cardamom
- 2 Tbsp vegan butter
- ¼ cup or more fruit preserves or jam
Instructions
- Preheat oven to 350 degrees and line a sheet tray with parchment paper.
- Mix egg, butter, vanilla and peanut butter until you get a smooth paste.
- In a separate bowl, mix sugar, almond flour, salt and cardamom and add dry ingredients to the wet ones.
- 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.
- Press your thumb gently into the center of each ball. Bake cookies for 9 minutes on top rack.
- Once the cookies have finished baking, gently scoop about ½ 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 (no affiliation) is Miyoko’s, found in nearly every grocery store.
