Almond Flour Raspberry & Apricot Thumbprint Cookies

easy, delicious, gluten-free AND refined sugar-free

I used to be obsessed with Pepperidge Farm Apricot Raspberry Thumbprint cookies as a child (along with the milano ones as well of course), and for whatever reason I had a strong craving for them the other day. However, the ingredient list wasn’t my favorite:

”Pepperidge Farm Verona Apricot Raspberry Thumbprint cookies are made with enriched wheat flour, sugar, butter, high fructose corn syrup, corn syrup, cornstarch, vegetable oils (palm and/or soybean and hydrogenated soybean), apricot puree concentrate, raspberry concentrate, eggs, nonfat milk, pectin, baking soda, soy protein, citric acid, cream of tartar, salt, sodium citrate, and caramel color.”

So naturally, I tried to recreate them myself at home using better-for-you ingredients, and as luck would have it, I happened to have some apricot & raspberry preserves in my fridge. I made half the batch with just raspberry preserves, and the other half with the apricot and raspberry. Both were delicious. These were surprisingly easy to make, and you probably have all of the ingredients on hand.

They’re the perfect cookie to whip up for a healthier sweet treat throughout the week, or even to bring to a gathering. I find that they look more complex than they actually are.

Ingredients:

• 1 1/2 cups almond flour

• 1/4 tsp baking soda

• sprinkle of salt

• 1/4 cup softened coconut oil or butter (I used coconut, but want to try with butter next)

• 3 tbsp maple syrup or honey or agave

• 1 tsp vanilla

• apricot & raspberry preserves

Instructions:

• Preheat oven to 350 and line a baking sheet with parchment paper

• In a bowl, combine almond flour, baking soda and salt then add your wet ingredients and mix until a soft dough forms

• Roll dough into 12 balls, place on the baking sheet and press a small spoon into the center of each cookie to create a small well then spoon about 1/2 tsp of your preserves into each indent

• Bake for 11-13 minutes or until edges are golden. Let them cook fir 5-10 minutes and enjoy