Vegan Almond Raspberry Thumbprint Cookies

1. 1

   Preheat oven to 350.

2. 2

   Combine flour, ground almonds, baking powder, and salt in a mixing bowl.

3. 3

   In a separate bowl, mix oil, juice, syrup, and extract together.

4. 4

   Add wet ingredients to dry and mix well.

5. 5

   Use a tablespoon to scoop dough and form into balls.

6. 6

   Flatten into circles and place on a parchment-lined baking sheet.

7. 7

   Indent each cookie with your thumb and fill with 1/2 teaspoon of the raspberry preserves.

8. 8

   Bake for 15 minutes or until edges turn golden brown.

* Per serving · 4 servings · Values may vary.