Description
Oversized, soft thumbprint cookies made with cashew butter and coconut flour, filled with a jammy raspberry center and brightened with fresh orange zest for a bakery-style treat.
Ingredients
Units
Scale
- Cashew butter: 1 cup
- Eggs: 2 large
- Maple syrup: 1/3 cup
- Coconut sugar: 1/2 cup
- Vanilla extract: 1 tablespoon
- Orange zest: 1 tablespoon
- Orange juice: 3 tablespoons
- Coconut flour: 1 1/4 cups
- Baking soda: 1/2 teaspoon
- Raspberry jam: 1/2 cup
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, mix cashew butter, eggs, maple syrup, coconut sugar, and vanilla extract until smooth.
- Stir in orange zest and orange juice.
- Add coconut flour and baking soda, mixing until a thick dough forms.
- Scoop large portions of dough onto the prepared baking sheet and gently flatten.
- Press a deep thumbprint into the center of each cookie.
- Fill each indentation with raspberry jam.
- Bake for 12 to 15 minutes until the cookies are set and lightly golden.
- Remove from the oven and allow to cool slightly before serving.
Notes
- If the dough feels too soft, add up to 2 tablespoons of extra coconut flour.
- Use thick jam so it stays in place while baking.
- Cookies firm up as they cool.
Nutrition
- Serving Size: 1 cookie
- Calories: 260
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 55 mg