Thumbprint Cookies
Ingredients
The cookie dough
-
¾
cup
maple sugar or coconut sugar
-
⅓
cup
ghee or coconut oil or palm shortening, softened
-
1
large
egg
-
1
teaspoon
vanilla extract
-
2
cups
finely ground almond flour
-
⅓
cup
tapioca flour
-
¼
teaspoon
Diamond Crystal kosher salt
The filling
-
⅓
cup
fruit jam sweetened with only fruit juice
Instructions
- Combine the maple sugar and softened fat in a large bowl and beat until well-combined.
- Add the egg and vanilla extract, then beat until smooth.
- In a separate bowl, whisk together the almond flour, tapioca flour, and salt.
- Pour the dry ingredients into the wet ingredients and mix until a uniform dough forms.
- Cover the bowl and chill the dough in the refrigerator for at least 30 minutes.
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Use a small cookie scoop to portion out 24 dough balls and roll them into 1-inch balls.
- Arrange the dough balls on the baking sheets and press them down to about ½-inch thick, creating an indentation in the center.
- Fill each indentation with a heaping ¼-teaspoon of jam.
- Bake for 11 to 13 minutes, rotating the trays halfway through, until the edges are light golden brown.
- Cool the cookies on the trays for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts (estimated)
Servings
24 cookies
Calories
123
Total fat
7g
Total carbohydrates
13g
Total protein
2g
Sodium
0mg
Cholesterol
0mg
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