Almond Flour Thumbprint Cookies
Ingredients
The cookies
-
2
cups
blanched almond flour
-
¼
cup
melted coconut oil
-
¼
cup
pure maple syrup
-
1
teaspoon
vanilla extract
-
½
teaspoon
almond extract
-
½
teaspoon
baking powder
-
¼
teaspoon
fine sea salt
The filling
-
3
tablespoons
jam of choice
Instructions
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- In a large bowl, combine the almond flour, coconut oil, maple syrup, vanilla extract, almond extract, baking powder, and salt. Stir until the dough is thick and slightly sticky.
- Scoop the dough using a tablespoon, roll into balls, and place them on the baking sheet about 2 inches apart.
- Press your thumb into the center of each ball to create an indentation and add a heaping ½ teaspoon of jam into each.
- Bake for 12 to 15 minutes until the bottom edges are lightly golden.
- Cool on the pan for at least 15 minutes before transferring to a wire rack to cool completely.
Nutrition Facts (estimated)
Servings
18
Calories
118
Total fat
9g
Total carbohydrates
8g
Total protein
3g
Sodium
34mg
Cholesterol
0mg
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