Calm Eats: Make these Delicious Thumprint Cookies

: Photos by Daniela Modesto

: Photos by Daniela Modesto

: Photos by Daniela Modesto

: Photos by Daniela Modesto

: Photos by Daniela Modesto

: 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

1. 1. Preheat oven to 350 degrees and line a sheet tray with parchment paper.

1. 1. Mix egg, butter, vanilla and peanut butter until you get a smooth paste.

1. 1. In a separate bowl, mix sugar, almond flour, salt and cardamom and add dry ingredients to the wet ones.

1. 1. 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.

1. 1. Press your thumb gently into the center of each ball. Bake cookies for 9 minutes on top rack.

1. 1. Once the cookies have finished baking, gently scoop about ½ tsp of jam into the hole and let the cookies cool completely.

1. 1. 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.