These quick, high-protein cookies combine three of my favorite flavors: shortbread, raspberry, and chocolate. Because they are wheat free, dairy free, and egg free, they avoid many allergy and dietary issues. Their fat, protein, and fiber content makes them filling, so three cookies with a cup of hot tea can make a good mid-day snack. Balance your day by serving these cookies when you are having relatively low-fat plant-based meals.
Update: alert reader Jackie H. sent a link to a Grist article about how much water it takes to grow almonds (a gallon per almond!) and how these orchards are hurting California. Ai yi yi! I'll try other nut flours in this recipe and rely on Sweet-Sixteen Oatmeal Raisin Bars or Hot Italian Cocoa Cookies for everyday baking.
Active time: 15 minutes. Total time: 35 minutes. Makes 1 dozen small cookies. Recipe multiplies well. Vegan and gluten free.
1 cup finely ground almond flour (110 grams)
2 tablespoons sugar (25 grams)
1/8 teaspoon salt
4 tablespoons buttery spread (44 grams)
1/2 teaspoon vanilla
1 1/2 teaspoons to 1 tablespoon raspberry fruit spread or jam
12 dairy-free chocolate chips (optional)
- Heat oven to 350°F with a rack in the center. Line a cookie sheet with parchment paper for easy cleanup (optional).
- Put dry ingredients in a medium bowl and stir to mix. Add coconut spread and vanilla. Stir with a fork to combine into a dough.
- Put dough on cookie sheet and shape into a rectangular log about 1.25 x 1.25 x 6 inches. Cut log crossways into twelve even slices (Cut in half, then each half in half, and then each quarter into thirds.) Space cookies about 1 1/2 inches apart on cookie sheet. Press your thumb gently into the center of each cookie to make a little dent to hold the filling. If any cookie rims around the thumbprints crumble, press them back into shape so the filling won't run out when it gets hot.
- Fill thumbprints with 1/4 teaspoon of jam or 1/8 teaspoon of jam topped by a chocolate chip. Bake for 10 minutes, until your kitchens smells like a doughnut shop and the cookie tops begin to turn golden.
- Cool cookies on the cookie sheet for 10 minutes, then remove with a spatula. Eat some warm if you like or let them cool and firm up more on a wire cooling rack. These cookies may keep well for several days, but I doubt I'll ever find out.
Notes and Nutrition Label
- Ingredients: Almond flour is just skinless, finely ground almonds. Look for coconut spread and buttery spread near the margarine in the cooler section. If you are using stick butter or margarine, use just three tablespoons instead of four. Spreads are fluffier and therefore take up more space for the same amount of fat. This is why I love cooking with my kitchen scale.
- Speed: Instead of creating a dough log to slice, you could just dip the dough out into your palm using a teaspoon and then roll the dough into balls. My dough-log trick saves about five minutes and results in more uniform cookies, reducing the likelihood of sibling squabbles. It also reduces snickering. (I made the first few batches as round cookies, but kept thinking of them as R-rated Happy Lady cookies.)
- Neat: Don't pile on the jam. When it heats up, it will just roll lava-like down onto the cookie sheet and burn.