Healthy Cardamom Vanilla Yellow Plum Thumbprint Cookies (Vegan + Gluten Free)
Ingredients
- 130 g almond flour
- 25 g coconut flour
- 1 rounded tsp freshly ground cardamom
- ¾ tsp baking powder
- pinch of fine sea salt
- 100 g cashew butter
- 1 ½ tsp pure vanilla extract
- 75 g granulated sugar *
- 2-4 tsp water depending on how thick your cashew butter is, start with 0 tsp added water, and add as needed to get the cashew butter to a softened butter texture
- cardamom vanilla yellow plum jam see my recipe!**
Instructions
- Depending on how thick your cashew butter is, start with 0 tsp added water, but add water as needed to get the cashew butter to a softened butter texture.
- Cream the cashew butter and sugar together in a medium mixing bowl.
- Once the mixture is combined, add the rest of the wet ingredients.
- Add all of the dry ingredients together in a mixing bowl.
- When the dry ingredients are combined, add the dry ingredients to the butter/sugar mixture. Do not overmix.
- Chill the dough for about 30 minutes.
- Preheat the oven to 165°C when the dough is almost done chilling.
- Remove the dough from the fridge and make approx 15 cookies on two baking sheets. Make the thumbprint indents using a half teaspoon measuring spoon. Add a little dollop jam.
- I baked the trays one at a time so they'd all bake evenly. Bake for approximately 10 minutes, until the edges are slightly golden brown.
- Let the cookies cool and enjoy!
Notes
*You can use coconut sugar for these if you follow a refined sugar free diet, but the colour of the cookies will come out a bit darker and the flavour of the cookie will change a bit.
**Here is the recipe for my plum jam: https://bakingmehealthy.com/2022/09/22/cardamom-vanilla-yellow-plum-jam/