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Raspberry Thumbprint Cookies
About this Recipe
What to keep your health on track this holiday season but still be able to eat Christmas cookies? Do we have a recipe for you. Raspberry Thumbprint Cookies are our favorite. We swapped our the wheat flour for almond flour, making this cooking not only gluten free but grain free with a fair amount of protein and fat. Two cookies will have you feeling more than satisfied. If you’re feeling a little stressed this holiday season we added a sprinkle of schisandra powder to this recipe. Schisandra is a powerful adaptogen to help your body process stress.
Tricia Williams
Tricia Williams is a talented Chef recognized as a leader in the fields of Nutrition and Holistic Health. Some years ago, Tricia founded Food Matters, a boutique, nutritionally-sound meal delivery service. Closely collaborating with her clients’ coaches, integrative physicians, and nutritionists, Tricia was able to successfully tailor meal plans that met both their taste preferences and their health goals.
Ingredients:
- 2 cups almond flour
Pinch sea salt - 1/4 teaspoon baking soda
- 3 tbsp. coconut oil, melted
- 2 tbsp. of allulose
- 1/2 tsp.vanilla paste
- 1/4 cup raspberry jam
- 1/2 tsp. schisandra powder¼ cup tahini
Directions
Yield: 22 cookies
- Preheat oven to 350 degrees.
- Place almond flour, salt and baking soda in a mixer fitted with paddle attachment.
- Mix in coconut oil and vanilla, until ball is formed.
- Using a scoop about the size of a tablespoon scoop out balls of dough a place on a parchment lined baking sheet.
- Press your thumb into the center of each cooking to a a print.
Fill each thumbprint with jam. Sprinkle schisandra powder over each cooking. - Bake for for 10 minutes or until golden brown.
- Let cool and serve.
Store in an airtight container up to 10 days.
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