This recipe is great to make with kids (or adults) because the dough needs to be rolled into a ball using your hands, and then you insert your thumb in the middle to flatten it and fill with jelly. Just imagine a Playdough session that results in tasty cookies.
My favorite part is the jam. I love the combination of cookie and jam. To keep the jam sugar-free, find juice-sweetened jam, or make your own. Here’s a recipe for strawberry jam that works well, and you can use frozen strawberries if you can’t find the fresh kind.
This cookie is also egg-free for those that need it. It’s not dairy-free, however if you’re just avoiding milk solids, you can replace the butter with ghee.
Thumbprint Cookies {almond & coconut flour}
This recipe is so simple and I prefer to leave it that way, but I can see adding a 1/4 teaspoon of almond extract if you have it around.For SCD, use honey instead of maple syrup. To remove milk solids, replace the butter with ghee.For the butter, you can soften it by letting it sit at room temp for an hour or so, or place it in the microwave for 10 seconds.If you’re finding the cookie too soft, you can change the measurement of the coconut flour from 1/4 cup to 1/3 cup but I wouldn’t go higher than that because the texture becomes dry and I can taste the coconut flour.If you don’t have a hand mixer or standing mixer for step 3, pulse in a food processor.You do have to keep an eye on these cookies or they burn a bit on the bottom. To prevent the burning you can bake at a lower temperature, about 325°F for an additional 5 minutes or so.
Servings: 24 cookies
Calories: 80kcal
Ingredients
- 6 tablespoons unsalted butter, softened or ghee or coconut oil
- 1/3 honey or maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup coconut flour
- 1 1/2 cups blanched almond flour
- 1/4 cup fruit-sweetened jam
Instructions
- Preheat your oven to 350°F (175°C or gas mark 4).
- Prepare a baking sheet with parchment paper or a non-stick mat.
- Mix the butter, honey and vanilla in a bowl using a hand mixer, or a standing mixer, at a medium speed for about a minute.
- Add the salt, coconut flour, and almond flour to the bowl and mix on a slow speed for another minute, or until the dough forms.
- Measure about 1 tablespoon of dough and use your hands to roll it into a ball. Repeat this until you have about 24 balls of dough.
- Place dough balls on the baking sheet and press your thumb in the center of each ball.
- Add about 1 teaspoon of jam to the center of each cookie.
- Bake for 20 minutes.
- Cool for about an hour. Store cookies in the refrigerator for a few weeks.
Nutrition
Calories: 80kcal | Carbohydrates: 5g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 28mg | Potassium: 3mg | Fiber: 1g | Sugar: 2g | Vitamin A: 87IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
Can you use coconut oil instead of butter or ghee? These look so good, but my son can’t have either of those!
Hi Lindsey, yes, you can use coconut oil! Don’t melt the coconut oil.
I really like baking with almond flour but find I don’t love the taste of coconut flour… could I replace the coconut flour with almond flour in this cookie recipe? BTW Erica: I LOVE your “Cooking for the Specific Carbohydrate Diet” cookbook. It has so many delicious recipes for us on the diet. Thanks for all you do!
Thank you so much! I haven’t tried these cookies without coconut flour yet, but it may be too moist without the coconut flour. You can probably reduce the amount of butter by 1 or 2 tablespoons, but I’ll try it soon and report back. 🙂
Whoops! I meant without coconut flour lol. Just corrected my reply 🙂
These are sooooo yummy. I made my own raspberry jam with raspberries, honey and lemon. I also baked mine for 15 minutes Vs. 20 and they turned out great. Thanks so much!
Oh how I love raspberry jam!! Thank you 🙂
Amazingly delicious! I love love love that your recipes allow me to feel like I am indulging, even with all of my dietary restrictions. Your site is a blessing! My one caution with this recipe is that you must watch the clock, because I baked my cookies for 22 mins vs 20 (as I lost track of the time) and they were burned. I would check in on the cookies around 18 mins into baking.
So great to hear! Yes, you do have to keep an eye on these cookies or they burn a bit on the bottom. To prevent the burning you can bake at a lower temperature, about 325°F for an additional 5 minutes or so.
How many cookies is a serving size?
They look delicious!
It’s for one serving, so one cookie 🙂
Could I use regular flour since I don’t have those kind on hand?
It might work, but I haven’t tried.
I love all your recipes and tried this one today. I rolled the dough balls in egg whites and then finely chopped walnuts before doing the thumbprint and jam. So very good!!! My oven must run hot, because my first batch burned and had to adjust time by 5 minutes like I do for all your recipes. Thumbprint cookies are one of my favorites and now I don’t have to feel deprived. Thank you, thank you!!!
What a great idea, egg white wash! if your cookies were on the smaller side that would require less baking time as well. Cheers 🙂
Wow – thank you – these are really good! I added the 1/4 tsp of almond extract, as suggested. I also used raspberry jam, and a vegan margarine instead of butter or ghee.
Good to hear! I was wondering if vegan margarine would work. There are a lot of dairy-free readers. Thanks!