Description
Today we’re making classic thumbprint cookies, but dairy-free!
Ingredients
UnitsScale
- 1 c. whole wheat flour or gf flour
- 1 c. almond flour (use the code STEWARDSHIP for 10% off at that site!) or more whole wheat flour
- 1/4 tsp. salt (Use the code kitchenstewardship for 15% off of your first purchase)
- 1 tsp. vanilla
- 1/2 tsp. almond extract
- 1/2 c. palm shortening
- 1/4 c. maple syrup
- 1/4 c. jam
Instructions
- Preheat the oven to 350 F.
- In a medium-size bowl, beat together all of the ingredients except the jam until it comes together in a smooth dough.
- Scoop rounded tablespoons of the dough onto a baking sheet, setting them about 1-inch apart. Wet your hands and roll the dough into smooth balls.
- Gently press the center with your thumb, creating a shallow indent (you can also use the back of a measuring spoon). Scoop a scant teaspoon of jam into the center of each one.
- Bake for 8-10 minutes, then transfer to a wire cooling rack. Store the cookies in the fridge for up to 5 days.
Notes
Adapted from Tiffany at Don’t Waste the Crumbs
Nutrition
- Serving Size: 2 cookies
- Calories: 207
- Sugar: 9g
- Sodium: 71g
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
