Gluten free thumbprint cookies with a delicious crumbly texture and sweet raspberry jam. Dairy-free, egg-free, and ready in 30 minutes, they make a delicious pairing with a cup of coffee or tea!
Step 2. In a medium bowl, whisk together the canola oil, maple syrup, vanilla extract, and almond extract. Add the almond flour and salt, and and mix thoroughly, until the mixture turns into a soft dough.
Step 4. Use a tablespoon measure to scoop out dough, and roll each portion into a ball using your hands. Roll each ball into crushed almonds and place onto baking sheet, spacing 2" apart.
Step 5. Using your thumb or the back of a ½ teaspoon measuring spoon, make a deep indent in center of each ball. Fill each indent with ½ teaspoon of jam.
* Cookies can be stored in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to 7 days.
* To freeze, layer cookies with parchment paper in an airtight container and store for up to 2 months.