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Thumbprint Cookies

December 19, 2017 by Erica 12 Comments

Thumbprint Cookies

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.

Thumbprint Cookies

Thumbprint 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

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5 from 3 votes

Thumbprint Cookies

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
Author: Erica

Ingredients

  • 6 tablespoons unsalted butter softened
  • 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
US Customary - Metric

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
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Filed Under: Desserts, Egg Free, Gluten-Free, Paleo, Snacks, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: almond flour, coconut flour

Previous Post: « Rustic Mushroom Spaghetti Squash Sauté
Next Post: Baked Apples »

Reader Interactions

Comments

  1. AvatarAnne

    January 12, 2021 at 8:40 pm

    5 stars
    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!

    Reply
    • EricaErica

      January 12, 2021 at 9:24 pm

      Oh how I love raspberry jam!! Thank you 🙂

      Reply
  2. AvatarLauren

    December 9, 2020 at 8:06 pm

    5 stars
    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.

    Reply
    • EricaErica

      December 9, 2020 at 10:13 pm

      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.

      Reply
  3. AvatarDarcey

    November 14, 2020 at 9:17 pm

    How many cookies is a serving size?
    They look delicious!

    Reply
    • EricaErica

      November 14, 2020 at 9:34 pm

      It’s for one serving, so one cookie 🙂

      Reply
  4. AvatarCannacat

    March 24, 2020 at 4:06 pm

    Could I use regular flour since I don’t have those kind on hand?

    Reply
    • EricaErica

      March 24, 2020 at 6:19 pm

      It might work, but I haven’t tried.

      Reply
  5. AvatarDawn Sabean

    December 16, 2018 at 12:12 pm

    5 stars
    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!!!

    Reply
    • EricaErica

      December 16, 2018 at 12:35 pm

      What a great idea, egg white wash! if your cookies were on the smaller side that would require less baking time as well. Cheers 🙂

      Reply
  6. AvatarHanne Smith

    December 23, 2017 at 8:33 pm

    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.

    Reply
    • EricaErica

      December 23, 2017 at 8:58 pm

      Good to hear! I was wondering if vegan margarine would work. There are a lot of dairy-free readers. Thanks!

      Reply

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Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
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Coconut Flour Cookbook by Erica Kerwien - Comfy Belly
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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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EricaI create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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