Thumbprint Cookies {almond & coconut flour}

5 from 5 votes

Thumbprint Cookies {almond & coconut flour}

This recipe is so simple and I prefer to leave it that way, but I can see adding a ¼ 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 ¼ cup to ⅓ 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.

When using coconut oil or other oil, the cookies may spread a bit so space them out a bit more if using oil.

A little bonus: You can add finely chopped walnuts to the outside of the cookie. No need to roast the walnuts ahead of time. To get the walnuts to stick to the outside of the cookie either press the dough balls into the walnuts with some pressure or dip the dough balls in egg white and then in the chopped walnuts (see the video at the end of the recipe).

If the jam is spreading too much while baking, add it to the cookies about 10 minutes into the baking time.

Servings: cookies

Calories: 104kcal

Author: Erica

Ingredients

6 tablespoons unsalted butter, softened or coconut oil
⅓ cup maple syrup or honey
½ teaspoon vanilla extract
¼ teaspoon salt
¼ cup coconut flour
1 ½ cups blanched almond flour
½ 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, or use the back of a small spoon or similar tool.
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.

Video

Nutrition