I’ve never really been much of a sweets person. In fact when I was little I didn’t like ANYTHING sweet (chocolate, cake, ice cream, cookies, candy…you name it), so for one of my birthdays my mom made me a “cake” by carving a watermelon into the shape of a basket and filling it with fruit (mom of the year right there).
I just remember, whenever we’d go out to restaurants and everyone would order dessert, my parents would let me order vanilla ice cream (Why? I don’t know…) and I’d sit there quietly while I turned it into soup until everyone else finished theirs.
However, ever since I went vegan I’ve had a newfound love for baking. I love surprising people with the fact that the incredible thing they just ate was vegan. My favorite desserts are always the ones that are salty and sweet like these amazing pecan pie bars we used to make for Thanksgiving. But they of course aren’t vegan and the recipe is just too complicated for me to get into trying to convert it (yet)…but I think I’ve found the PERFECT alternative.
These Raspberry Almond Thumbprint Cookies that I found on withfoodandlove.com are the prefect combination of salty and sweet. And they’re so simple! With only a few staple ingredients (okay, staple ingredients for vegans), you can make some of the most decadent, melt-in-your mouth cookies you’ve ever had. They may not turn out too pretty (mine certainly did not), but who really cares when you’re just going to be shoveling them into your mouth?
Anyways…Here’s the recipe!
Raspberry Almond Thumbprint Cookies
Recipe directly from withfoodandlove.com
Ingredients
- 2 cups almond flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 cup coconut oil, melted + cooled
- 1/4 cup maple syrup
- 1 tablespoon vanilla extract
- 1 tablespoon raspberry jam
- flake salt, optional (but highly recommended)
Stephanie Lundgren 