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Raspberry Thumbprint Cookies
Ingredients
- 1 1/4 cups almonds
- 1 1/4 cups rolled oats
- 1/4 cup maple syrup
- 1/4 cup safflower oil
- 2 Tablespoons water
- A pinch of salt
- 1 tsp . almond extract
- 1 10 oz . jar all fruit raspberry preserve.
Instructions
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Mix almonds, oats, and salt together in a food processor.
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Combine wet ingredients and add to the processor.
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Make walnut sized balls and place on oiled cookie sheet.
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Make an indentation with your thumb in each cookie and fill with raspberry preserves.
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Bake at 375 degrees until golden (approximately 12 minutes). Watch that the bottoms don't burn. Let cool on cookies sheet to set.
Recipe Notes
Best vegan cookies.