Thumbprint Cookies

2 cups almond flour

1 cup arrowroot

1 teaspoon salt

1 teaspoon vanilla

⅓ cup maple syrup

¼ coconut oil, melted

(optional: ½ cup pecans, or ½ cup peanut butter to give different flavors to the cookies)

FILLING 

2 cups fruit of choice (blueberries, cherries, strawberries, peaches, etc.)

1 tablespoon maple syrup 

¼ cup water

¼ cup lemon juice

½ teaspoon nutmeg

1 teaspoon cinnamon

1-2 tablespoon arrowroot

To make the filling place the fruit, maple syrup, water, and lemon juice into a saucepan. Bring this mixture to a boil on medium heat, stirring frequently. 

Stir in the nutmeg and cinnamon, then remove from the heat and stir in the arrowroot one tablespoon at a time, until the filling has thickened to a jam-like consistency.

(If desired, it is possible to use a paleo friendly jam in place of the homemade filling).

Preheat the oven to 350°F.

Combine all the cookie ingredients into a food processor, and pulse until fully combined. The dough will be crumbly in texture. 

Take about 1 tablespoon of the dough at a time, and roll it into a ball. Place these onto a parchment paper lined baking sheet, and press down the center, with a ⅛ tsp, about halfway (careful to avoid pressing too hard and creating a hole in the center of the cookie). 

Spoon ¼ - ⅓ teaspoon of the filling into the center indent. 

Bake the cookies for 7-9 minutes. They will still be soft when they are removed from the oven, but will be a light golden brown color.

Cool the cookies completely before serving.

Print
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A plate of thumbprint cookies

Thumbprint Cookies


  • Author: Beth Bollinger

Ingredients

COOKIE

2 cups almond flour 

1 cup arrowroot 

1 teaspoon salt

1 teaspoon vanilla

⅓ cup maple syrup

¼ coconut oil, melted

(optional: ½ cup pecans, or ½ cup peanut butter to give different flavors to the cookies)

FILLING

2 cups fruit of choice (blueberries, cherries, strawberries, peaches, etc.)

1 tablespoon maple syrup 

¼ cup water

¼ cup lemon juice

½ teaspoon nutme

1 teaspoon cinnamon

1-2 tablespoon arrowroot


Instructions

To make the filling place the fruit, maple syrup, water, and lemon juice into a saucepan. Bring this mixture to a boil on medium heat, stirring frequently. 

Stir in the nutmeg and cinnamon, then remove from the heat and stir in the arrowroot one tablespoon at a time, until the filling has thickened to a jam-like consistency.

(if desired, it is possible to use a paleo friendly jam in place of the homemade filling).

Preheat the oven to 350°F.

Combine all the cookie ingredients into a food processor, and pulse until fully combined. The dough will be crumbly in texture. 

Take about 1 tablespoon of the dough at a time, and roll it into a ball. Place these onto a parchment paper lined baking sheet, and press down the center, with a ⅛ tsp, about halfway (careful to avoid pressing too hard and creating a hole in the center of the cookie). 

Spoon ¼ - ⅓ teaspoon of the filling into the center indent. 

Notes

Bake the cookies for 7-9 minutes. They will still be soft when they are removed from the oven, but will be a light golden brown color.

Cool the cookies completely before serving.

  • Category: Sweet Treats