1teaspoonbaking powder(ensure gluten-free if necessary)
14teaspoonsraspberry jam** (or sub any other jam or spread)
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave.
Add the maple syrup, almond milk, vanilla and salt and mix well.
Measure out the ground almonds, gluten-free flour and baking powder and mix well.
Add these to the other ingredients and mix well.
If the dough looks too wet, placing it in the fridge for an hour will help it firm up. If it looks too dry, add a splash more plant-based milk.
Shape into small round, flat patties and lay them out on a baking tray lined with greased baking paper - makes 14 cookies.
Use your thumb or the back of a teaspoon to form an indent in the centre of each cookie.
Fill each indent with a teaspoon of raspberry jam.
Bake in oven for 10 minutes - be careful not to over-bake!
They will be slightly soft when you remove them from the oven and will firm up as they cool down.
Taste best when fresh, but keep covered in the fridge for up to a few days.
*You can alternatively use almond flour.**Use a refined sugar free jam or spread if necessary.Thumbprint cookies are traditionally made with raspberry jam, but you can use any type of jam you like. I recommend something slightly tart such as apricot jam or strawberry jam. You can also use any other spread you like, such as a vegan chocolate spread or lemon curd.