Raspberry Almond Butter Thumbprint Cookies
Equipment
- food processor, or blender
- medium mixing bowl
- Baking sheet
- Nonstick spray
- Measuring spoons
- Spoon for portioning
Ingredients
- 1 cup raw oats
- 1/4 cup baking stevia
- 1/4 cup almond meal/flour
- 2 tbsp unsweetened almond milk
- 1 whole egg
- 1/4 cup almond butter
- 1/4 tsp baking soda
- 10 tbsp sugar-free raspberry jelly
Instructions
- Preheat the oven to 350⁰F (175⁰C).
- Grind the oats into a flour using a food processor or blender.
- In a medium mixing bowl, combine the ground oats, baking stevia, almond meal, almond milk, egg, almond butter, and baking soda.
- Mix until evenly combined.
- Spray a baking tray with nonstick spray.
- Dollop the batter onto the tray to create 10 cookies.
- Indent each cookie slightly with the back of a spoon.
- Bake at 350⁰F (175⁰C) for 8-9 minutes.
- Let the cookies cool for 10 minutes.
- Once cooled, dollop 1 tbsp sugar-free raspberry jelly on the top of each cookie.
Notes & Wine Advice
Wine Advice
Pair these cookies with a light, fruity wine such as Moscato or a chilled Rosé.Nutrition values
Calories: 102 kcal | Carbohydrates: 12 g | Protein: 4 g | Fat: 6 g | Sugar: 1 g