The chai spices and almond flavors in these Chai-Almond Thumbprint Cookies are a delicious combination. The tender almond-flour base, rich chai aroma, and fruity almond butter filling combine to make a delicious treat.
Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 2 chai tea bags contents only. 1/4 teaspoon ground cinnamon. 1/4 teaspoon ground cardamom. 1/4 teaspoon ground ginger. 1/8 teaspoon ground cloves. 1/4 cup coconut oil, melted. 1/4 cup pure maple syrup. 1 teaspoon vanilla extract. 1/4 cup almond butter. 1/4 cup fruit preserves e.g. raspberry, apricot. 1/4 cup chopped almonds, for topping.
Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, combine almond flour, coconut flour, chai tea contents, cinnamon, cardamom, ginger, and cloves. Add melted coconut oil, maple syrup, and vanilla extract to the dry ingredients. Mix until well combined and a dough forms. Roll the dough into small balls and place them on the prepared baking sheet. Use your thumb or the back of a spoon to create indentations in the center of each cookie. Bake in the preheated oven for about 10-12 minutes, or until the edges are golden brown. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes. Gently warm the almond butter and stir to soften it. Fill each indentation with a small amount of almond butter. Top each cookie with a small spoonful of fruit preserves and a sprinkle of chopped almonds. Allow the cookies to cool completely on a wire rack before serving.
Prep Time: 20 minutes
Cook Time: 10-12
Martin