These Cranberry Thumbprint Cookies Are A Holiday Favorite With A Healthy Twist
These are a holiday favorite with a healthy twist. The tart cranberry center provides a burst of antioxidants, while the refined sugar-free cookie base ensures a sweet treat without the guilt. Perfect for festive gatherings or as a thoughtful edible gift, these cookies are a delicious and chic way to celebrate the season. Cranberries are renowned for their high levels of vitamin C and antioxidants, known to reduce inflammation and support immune health. By using plant-based and refined sugar-free ingredients, these cookies offer a healthier take on traditional holiday baking without compromising on flavor. Pair them with your favorite warm beverage and enjoy a moment of indulgence that’s as nourishing as it is delightful.
Ingredients
1 cup and 1 tbsp packed almond flour
2 tbsp vegan butter (or regular)
3 tbsp maple syrup
1/2 tsp vanilla extract
1/2 tsp almond extract
1/4 tsp salt
3 tbsp cranberry jam (see other recipe for details
Preparation
1. Add all ingredients to a bowl, apart from the jam. Mix until fully combined using a spatula. The cookie dough will mix easily.
2. Use a tsp measure and scoop out the dough, then roll into a ball. The recipe will make 12-13 cookies.
3. Add cookies to a lined baking sheet. Then use thumb to create a whole in the cookie (be sure to not puncture all the way through). Use fingers to smooth any edges that crack during this process.
4. Add a small scoop of jam to each cookie, pat down so the jam only goes into the dent of the cookie.
5. Bake at 350 °F for 10 minutes. Let cool then store in fridge for up to one week, or in the freezer for up to 3 months.