Low Sodium Vegan Almond Thumbprint Cookies

Total time1 hr 4 min

Prep time20 min

Cook time14 min

Low Sodium Vegan Almond Thumbprint Cookies

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Ingredients

24 servings

For the dough

1 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
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3 tbsp water
½ cup vegan butter, softened
⅓ cup organic cane sugar
1 tsp pure almond extract
1 tsp vanilla extract
1 cup almond flour
¾ cup all-purpose flour
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For rolling

⅓ cup sliced almonds

For the filling

⅓ cup raspberry or strawberry jam

Instructions

1
Stir together the ground flaxseed and water in a small bowl and set aside for 5 minutes, until the mixture thickens to a gel.
2
Beat the softened vegan butter and organic cane sugar together in a large bowl with a stand mixer or hand mixer on medium speed until pale and fluffy, about 2 minutes. Add the flax gel, almond extract, and vanilla extract and beat until fully combined, about 30 seconds.

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