Raspberry and Rose Thumbprint Cookies (vegan, gluten-free)
INGREDIENTS
2 cups almond flour
1/3 melted coconut oil
1/3 cup maple syrup
2 tablespoons raspberry jam
1 teaspoon or more rose water
melted chocolate
crushed pistachios
METHOD
preheat oven to 350 degrees F. line a baking sheet with parchment paper.
in a large bowl, combine almond flour, coconut oil, and maple syrup. form dough into a ball.
on a separate piece of parchment paper, roll out the dough to ~1/4 inch thickness. 5. press a heart shaped cookie cutter into the dough. repeat.
use your fingers or a spoon to make a heart shaped imprint in the dough.
in a small bowl, combine raspberry jam with rose water. mix well.
spoon jam into the heart imprint of each cookie.
bake for 15 minutes or until cookies are slightly golden. allow cookies to cool.
drizzle cookies with melted chocolate and sprinkle with pistachios, freeze-dried raspberries, and/or crushed rose petals. enjoy:)
