Raspberry Pistachio Thumbprint Cookies
Crunchy, nutty, jammy and sweet—these cookies check all the boxes of a satisfying dessert!
Makes
Serving size
Ingredients
2 tablespoons flaxseed meal
⅓ cup water
¼ cup (31 grams) pistachios, unsalted
1 cup almond flour
1 cup rolled oats
3 tablespoons coconut sugar
1 teaspoon lemon zest
¼ teaspoon sea salt
¼ teaspoon ground cardamom
2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
¼ cup raspberry jam, 100% fruit, no sugar added
1 tablespoon chia seeds
Instructions
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
- Mix the flaxseed meal and water in a small bowl and set aside for 5 minutes to thicken.
- Place pistachios in a food processor and pulse until coarsely ground (small chunks should remain). Transfer ground pistachios to a plate and set aside.
- Combine almond flour, oats, coconut sugar, lemon zest, salt and cardamom to the food processor and process until finely ground.
- Add the flaxseed meal mixture, coconut oil and vanilla. Pulse until a thick dough forms.
- Divide the dough into 14 balls (1 tablespoon size each). Roll each ball in the ground pistachios, pressing so the nuts stick to the dough.
- Arrange the balls on the parchment-lined baking sheet. Flatten each one into a disc about ¾-inch thick.
- Press a small indentation into the center of each disc with your thumb.
- Stir together the raspberry jam and chia seeds in a small bowl.
- Spoon a small amount of jam mixture into the well of each cookie.
- Bake for 14 minutes or until the cookies are golden brown and the filling is set.
- Cool and serve.
Cooking Tip
Pistachios are delicious in this recipe but are not a must. You may use another type of nut in their place, such as pecans, hazelnuts or walnuts.
Recipe Contributed by FamilyCook Productions
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