05 Oct Cashew Butter Thumbprint
Recipe by Olivia Wagner MS, RDN, IFNCP
Serving Size: 2 Cookies
This is one of the easiest recipes to throw together and a guaranteed crowd pleaser. The cookies are dense, but soft, mildly sweet, and melt in your mouth.
I am ALL about the filling, so I go-against the typical thumbprint and choose to make more of a jam crater – this way with each bite you get a light and sweet note to offset the salty rich cashew cookie. Everything about these cookies makes my mouth water and I find them to be versatile through each season—spring, summer, the holidays… maybe I have just created too many excuses to make them..?
Make them for yourself and you’ll get it. Welcome to the crater cookie movement.
Cashew Butter Thumbprints
- 1 jar cashew butter (~1.25 cups)
- 1/4 cup grade A “used to be grade B” maple syrup
- 1 vanilla bean (scraped)
- 1/2 tsp sea salt
- 2 to 3 cups fresh raspberries OR 1 bag frozen raspberries
- 2 tbsp. grade A “used to be grade B” maple syrup
- Preheat oven to 350 degrees Fahrenheit.
Combine cashew butter and cookie ingredients in a food processor. Process until smooth.
Bring raspberries and maple syrup to a boil and simmer until thickened.
Using a 3-4 oz. cookie scoop, scoop dough on to a baking sheet.
Using your thumb create a large indent (Danish style) in the middle and dollop the cookies into the middle.
Bake for 10-12 minutes until lightly toasted at the bottom and set.
Let the cookies cool completely before enjoying .. I know, SO HARD, but they WILL fall apart and you will be sad.