Almond Flour Thumbprint Cookies
The best Almond Flour Thumbprint Cookies that are flourless, refined sugar-free and so delicious! They’re perfectly soft, chewy, super easy to make and pretty dessert for any occasion.
Ingredients
- 2 cups almond flour (I used Bob's Red Mill Fine AF)
- 1/4 cup pure maple syrop
- 1/2 teaspoon cinnamon
- 1 tablespoon shredded coconut unsweetened
- 1/4 cup coconut oil melted (not hot)
- 3 tablespoons jam of your choice
Instructions
- Preheat oven to 350° F. Line a baking sheet with parchment paper,
- In a medium size mixing bowl, whisk together the almond flour, cinnamon, shreded coconut, maple syrup and melted coconut oil. Mix until a dough forms.
- Roll 1/2 tablespoon of dough into a ball and place it on the lined baking sheet. Flatten slightly, and carefully use your thumb or the back of a 1/4 teaspoon measuring spoon to make a deep indent in the center of each cookie. Pinch together any large cracks around the sides of each cookie if desired. Repeat with remaining dough.
- Place in the oven and bake for 9 minutes. Remove from the oven and fill the indent with 1/4 teaspoon of jam. Transfer baking sheet to the oven again, and bake for additional 4 minutes.
- Let the cookies sit on the baking sheet for about 10 minutes, then remove them to a wire rack. Cool completely or else they will fall apart (the cookies will be VERY SOFT and harden as they cool). Enjoy!
Nutrition
Calories: 51kcalCarbohydrates: 1gProtein: 1gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.1gTrans Fat: 0.001gSodium: 1mgPotassium: 1mgFiber: 1gSugar: 0.3gVitamin C: 0.003mgCalcium: 14mgIron: 0.3mg
Tried this recipe?Let us know how it was!