Pregnancy Friendly Almond Flour Raspberry Thumbprint Cookies
Total time39 min
Prep time15 min
Cook time14 min
4.8(20)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
20 servings
- 2 cups almond flour
- ¼ tsp fine sea salt
- ¼ tsp baking soda
- 3 tbsp coconut oil, melted and cooled
- 3 tbsp pure maple syrup
- 1 large egg
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!