Vegan Almond Raspberry Thumbprint Cookies - cooking recipe

Ingredients

2 cups whole wheat pastry flour
1 cup ground almonds
2 teaspoons baking powder
1/4 teaspoon sea salt
1/3 cup safflower oil or 1/3 cup canola oil
1/3 cup orange juice
1/3 cup maple syrup or 1/3 cup fruit sweetener
1 1/2 teaspoons almond extract
1/4 teaspoon vanilla
raspberry preserves, for filling

Preparation

Preheat oven to 350.
Combine flour, ground almonds, baking powder, and salt in a mixing bowl.
In a separate bowl, mix oil, juice, syrup, and extract together.
Add wet ingredients to dry and mix well.
Use a tablespoon to scoop dough and form into balls.
Flatten into circles and place on a parchment-lined baking sheet.
Indent each cookie with your thumb and fill with 1/2 teaspoon of the raspberry preserves.
Bake for 15 minutes or until edges turn golden brown.