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Caption: LEMON RASPBERRY THUMBPRINT COOKIES G O L D & T H Y M E
Caption: LEMON RASPBERRY THUMBPRINT COOKIES
- easy to prepare -
- meditative to make -
- delicious to eat -
Vegan • GF • RSF
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Caption: "The sweet just isn't as sweet without the sour."
- Anonymous
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Caption: 1 1/2 cups almond meal
2 Tbsp roasted hazelnuts
1 tsp baking soda
1/4 cup coconut oil
3 Tbsp maple syrup
1tsp vanilla extract
1 Tbsp fresh lemon juice
1/2 Tbsp lemon zest
1/4 cup homemade jam
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Caption: Roast hazelnuts over medium heat for 3-5 minutes. Let cool and chop or use a mortar and pestle.
In a large mixing bowl, combine almond meal, chopped hazelnuts and baking soda.
In a separate bowl, mix together melted coconut oil, maple syrup, vanilla extract, lemon zest and lemon juice.
Add to dry ingredients. With a spoon, create small-sized balls and once placed on parchment paper, gentle press your thumb to form a deep well. You can then reform your cookie to make a circle.
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Caption: Preheat oven to 175 degrees C or 375 degrees F
Place parchment paper on your cookie sheet.
Bake for 20-25 minutes until golden brown.
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Caption: Lemon Raspberry
Thumbprint Cookies
Caption: For more information & recipes, visit www.goldandthyme.com