Almond Butter Thumbprint Cookies
Yield: 18 cookies
Serving Size: 2 cookies
Total servings: 9
Ingredients
½ cup almond butter (thicker consistency preferred)
½ cup almond flour
1 egg
2 tablespoons honey
2 tablespoons ground flaxseed
1 teaspoon vanilla
½ teaspoon cinnamon
½ teaspoon salt
18 blueberries, blackberries, or strawberry slices
Preheat oven to 350°F.
In a medium mixing bowl, beat together all of the ingredients except the berries. Scrape down the sides of the bowl to ensure that all ingredients are evenly combined, and continue to mix together until a stiff dough is formed.
Chill dough in the refrigerator for 15 minutes.
While dough is chilling, grease or line a baking sheet with parchent paper.
Once dough is chilled, remove from refrigerator and use a greased tablespoon to scoop out leveled portions of dough. Roll into balls, and place evenly spaced onto the baking sheet. Use your thumb to create a well for the berry in each cookie.
Fill each well with a blueberry, blackberry, or strawberry slice.
Bake cookies for 8-10 minutes, until bottoms and edges are golden brown.
Remove from oven, allow to cool completely, and then store in an airtight container in the refrigerator for up to 1 week.
Estimated Nutrition Information/ Amount Per Serving:
Calories: 185
Carbohydrates: 17g
Total Sugar: 8g
Added Sugar: 4g
Fiber: 3g
Total Fat: 12g
Saturated Fat: 1g
Unsaturated Fat: 2g
Cholesterol: 21g
Protein: 5g
Sodium: 140mg
