Low Iodine Almond Flour Raspberry Thumbprint Cookies
Total time39 min
Prep time15 min
Cook time14 min
4.8(20)
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Learn more →Ingredients
20 servings
- 2 cups almond flour
- ¼ tsp fine sea saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
- ¼ tsp baking soda
- 3 tbsp coconut oil, melted and cooled
- 3 tbsp pure maple syrup
- 1 large egg
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 1 tsp pure vanilla extract
- ⅓ cup raspberry jam, no added sugar or fruit-sweetened
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the almond flour, fine sea salt, and baking soda until evenly combined.
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