Holiday Cookies: Raspberry Thumbprint Cookies Via @SoulfulSophia

There’s nothing better than holiday cookies that aren’t loaded with sh*t! Unfortunately, most are. These cookies are bright and flavorful, made with clean ingredients and delish. Created by @SoulfulSophia this dessert is perfect for kids around the holidays. I’m not typically the baking type but I will def make these with Benjamin. What are some holiday cookies you’re making with your kiddies this season?

INDREDIENTS FOR COOKIES:

• 1 cup almond flour
• 1/2 cup oat flour
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 tbsp nut milk OR coconut milk
• 2 tbsp coconut sugar
• 2 tbsp maple syrup

INGREDIENTS FOR FILLING:

• 2 cups frozen (or fresh) rasperries
• 3 tbsp chia seeds
• 1 tbsp maple syrup (optional)

PROCESS FOR FILLING:

1. Add raspberries to a pot over medium heat and let them melt down (lightly pressing down with a fork or potato masher)
2. Once raspberries melt down into a more liquid texture, add in chia seeds and remove the pot from the heat
3. Mix in chia seeds well and allow to sit for about 15 minutes to become “jelly like”

PROCESS FOR COOKIES:

1. Mix wet and dry ingredients in separate bowls
2. Combine the 2 and mix together well (use hands to kneed the cookie dough)
3. Line a baking sheet with parchment paper
4. Take a large spoonful of dough (about 2 tbsp) and mold into “thumbprint shapes” and place on parchment paper
5. Fill with raspberry filling
6. Bake at 360 for about 20 minutes (or until edges start to brown – keep an eye on them!)
7. Allow cookies to cool on a cooling rack and enjoy!

There will likely be leftover raspberry jam which can be used as jelly!