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
Yield 24 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 2, pulse in a food processor.
Ingredients
- 6 tablespoons (85 g) butter, softened
- 1/3 (113.3 g) cup honey or maple syrup
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 1/4 cup (26 g) coconut flour
- 1 1/2 cups (144 g) 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.
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!