Almond Cookies

A spin on the classic thumbprint cookie, but dairy free! My favorite coffee house in Philadelphia keeps a jar of these on the counter, and they sell out daily.

Dairy free, corn free, vegan.

Ingredients

1 cup almond flour
4 tablespoons peanut butter
¼ cup sugar
1 pinch salt
1 teaspoon vanilla or almond extract
4 tablespoons favorite jam or jelly

Directions

Preheat oven to 350° F. Combine flour, peanut butter, sugar, salt and extract in a large bowl. Once combined, roll into 12 1-inch balls. Place each ball on a large foiled baking sheet a few inches apart. Use a wide tablespoon or your thumb to slightly flatten and create an indent in the center of each cookie. Finally, add 1 teaspoon of jelly to the indent on each cookie. Bake at 350° F for 10 minutes.

Nutritional analysis for recipes is created using Food Processor SQL nutrition and fitness software by ESHA. Recipes are analyzed per serving (unless otherwise indicated) for calories, fat, cholesterol, sodium, carbohydrates, fiber and protein. Nutrient amounts are approximate due to variations in brands, manufacturer, preparation and ingredient substitutions. When ingredient choices are listed, we use the first one. Nonspecific amounts, for example "to taste," and garnishes are not included.