Raspberry Thumbprint Cookies

Sunkissed Kitchen

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Start to Finish: 22 minutes

Servings: 20 cookies

Ingredients

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  • 6 tablespoons No Sugar Added SunButter
  • 6 tablespoons raw honey or maple syrup
  • 1/4 cup pastured butter softened, salted
  • 1 1/2 cups oats whole rolled
  • 1 1/2 cups oats blended into oat flour
  • 1/2 cup raspberry jam

Directions

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  1. Preheat oven to 350º F. Line a baking tray with parchment paper and set aside.
  2. In a medium sized mixing bowl, add SunButter, honey, and softened butter, and mix together until creamy and smooth.
  3. Add in oats, and oat flour (whole oats blended into a flour). Stir in to combine.
  4. Scoop cookie dough into 1 tablespoon mounds. If you chill the batter, you can roll it into balls.
  5. Use thumb or a rounded teaspoon to press an indent into the center of each cookie.
  6. Fill each thumbprint with about 1 teaspoon of raspberry jam.
  7. Bake cookies for 10-12 minutes, or until the cookies are lightly browned.
  8. Allow cookies to cool and firm up before removing them from the baking pan.
  9. Store leftover cookies at room temperature for 2 days, or in an airtight container in the refrigerator for up to a week. Freeze cookies for up to 3 months and allow them to thaw at room temperature to serve.
  • Ingredients
      • 6 tablespoons No Sugar Added SunButter
      • 6 tablespoons raw honey or maple syrup
      • 1/4 cup pastured butter softened, salted
      • 1 1/2 cups oats whole rolled
      • 1 1/2 cups oats blended into oat flour
      • 1/2 cup raspberry jam
  • Directions
      • Preheat oven to 350º F. Line a baking tray with parchment paper and set aside.
      • In a medium sized mixing bowl, add SunButter, honey, and softened butter, and mix together until creamy and smooth.
      • Add in oats, and oat flour (whole oats blended into a flour). Stir in to combine.
      • Scoop cookie dough into 1 tablespoon mounds. If you chill the batter, you can roll it into balls.
      • Use thumb or a rounded teaspoon to press an indent into the center of each cookie.
      • Fill each thumbprint with about 1 teaspoon of raspberry jam.
      • Bake cookies for 10-12 minutes, or until the cookies are lightly browned.
      • Allow cookies to cool and firm up before removing them from the baking pan.
      • Store leftover cookies at room temperature for 2 days, or in an airtight container in the refrigerator for up to a week. Freeze cookies for up to 3 months and allow them to thaw at room temperature to serve.
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