Almond Raspberry Cookies

Almond Raspberry Cookies


  • 1/2 cup vegan margarine (Earth Balance)
  • 1/3 cup all-natural cane sugar
  • 1/4 teaspoon almond extract
  • 1/4 cup almond flour
  • 3/4 cup & 2 tablespoons flour
  • Chopped or ground almonds
  • Raspberry jam (Click Here for my Recipe)


  • In a medium-size bowl, cream vegan margarine and all-natural cane sugar with a hand mixer.  
  • Add the almond extract.  
  • In a separate bowl, mix the flour and almond flour.  
  • Add the flour mixture to the margarine mixture.  
  • It should form into a soft dough.  
  • Cover and cool in the fridge for about an hour.  
  • Preheat oven to 350 F. 
  • Next, form dough into bite-size balls and roll the middle section in the crushed almonds.  Place on a lined baking tray.  
  • Make a slight indentation in the top of each dough ball, and fill it with raspberry jam.  Each cookie should hold about 3/4 teaspoon jam.  
  • Bake at 350 F for 10-12 minutes, just until the edges begin to brown.  
  • Dust with powdered sugar or drizzle with icing if desired.  
  • Store in an airtight container.  
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