How To Make Vegan Easter Raspberry Thumbprint Cookies
Delicious and easy-to-make vegan cookies with a raspberry twist just in time for Easter!
Serves:
Ingredients
- 1 cup of all-purpose flour
- 1/2 cup of ground almonds
- 1/4 cup of vegan butter
- 1/4 cup of maple syrup
- 1/4 tsp of salt
- 1/4 cup of raspberry jam
Instructions
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Preheat oven to 350°F.
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In a bowl, combine flour, ground almonds, and salt.
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Add in vegan butter and maple syrup, mix until a dough forms.
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Roll the dough into balls and place on a baking sheet.
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Using your thumb, make a small indentation in the center of each ball.
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Fill each indentation with raspberry jam.
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Bake in the oven for 15 minutes.
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Let cool and enjoy!
Nutrition
- Calories : 341 kcal
- Total Fat : 16g
- Saturated Fat : 3g
- Sodium : 147mg
- Total Carbohydrates : 45g
- Fiber : 4g
- Sugar : 16g
- Protein : 6g
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