Line a large plate with parchment paper and set aside.
In a large mixing bowl, combine all your dry ingredients and mix well. Add your almond butter and milk of choice, and mix until a thick batter remains. If the batter is too thick, add extra milk.
Lightly wet your hands. Form 12 small balls and press a small hole/cave in the center. Place on the lined plate and refrigerate to firm up slightly.
Once firm, fill each cave with raspberry jam.
* Start with half a cup of milk, before increasing as needed.Healthy Vegan Thumbprint Cookies (Keto, Paleo) should be stored in the fridge. They will keep for at least 2 weeks, in a sealed container or on a plate covered in plastic wrap.Cookies are freezer friendly and will keep well frozen for up to 6 months.