Vegan Raspberry Almond Thumbprint Biscuits
These vegan raspberry almond thumbprint biscuits are a delightful and healthy treat, perfect for a guilt-free indulgence. Made with almond flour and sweetened with natural ingredients, they are a delicious and wholesome option for any occasion.
Equipment
- 1 Baking Sheet
- 1 Mixing Bowls
- 1 Parchment Paper Optional, for easy cleanup
Ingredients
Biscuit Dough
- 1.5 cup almond flour Finely ground
- 0.25 cup tapioca starch
- 0.25 cup coconut sugar
- 0.25 tsp baking soda
- 0.25 tsp salt
- 0.25 cup coconut oil Melted
- 2 tbsp almond milk Unsweetened
- 1 tsp almond extract
Raspberry Filling
- 0.5 cup raspberries
- 2 tbsp chia seeds
- 1 tbsp maple syrup Optional, for added sweetness
Instructions
- In a small saucepan, combine the raspberries and maple syrup (if using). Cook over medium heat, stirring occasionally, until the raspberries break down and soften.
- Stir in the chia seeds and continue to cook for another 2-3 minutes, or until the mixture thickens to a jam-like consistency. Remove from heat and let it cool.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the almond flour, tapioca starch, coconut sugar, baking soda, and salt.
- Add the melted coconut oil, almond milk, and almond extract to the dry ingredients. Mix until a dough forms. It should be slightly sticky but manageable.
- Roll the dough into small balls, about 1 inch in diameter. Place them on the prepared baking sheet.
- Use your thumb or the back of a small spoon to make an indentation in the center of each biscuit.
- Fill each indentation with a teaspoon of the raspberry chia seed filling.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown.
- Remove from the oven and let the biscuits cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Notes
For a nut-free version, replace almond flour with oat flour. Adjust baking time as needed.
If the dough is too sticky, add a little more almond flour, one tablespoon at a time.
If the dough is too sticky, add a little more almond flour, one tablespoon at a time.