Apple Cinnamon Thumbprint Cookies
Ingredients
The cookies
-
1½
cups
almond flour
-
½
cup
oat flour
-
½
tsp
baking soda
-
1
tsp
cinnamon
-
¼
tsp
nutmeg
-
¼
cup
unsalted butter
-
¼
cup
maple syrup
-
2
Tbsp
apple butter
-
1
tsp
vanilla extract
-
1
egg white
-
½
cup
walnuts
-
¼
cup
apple jelly
For the maple drizzle
-
½
cup
powdered sugar
-
2
Tbsp
maple syrup
-
½
tsp
water
Instructions
- Whisk together almond flour, oat flour, baking soda, cinnamon, and nutmeg in a large bowl.
- In a stand mixer, cream together butter (or coconut oil), maple syrup, apple butter, and vanilla extract.
- Gradually add the flour mixture to the wet ingredients until combined and form a dough.
- Chill the dough in the fridge for 30 minutes.
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Roll the dough into about 20 balls and dip each in egg white, then in chopped walnuts.
- Place the balls on the cookie sheet and make a well in the center of each with a measuring spoon.
- Fill each well with spiced apple jelly.
- Bake for 15 to 18 minutes until edges are lightly browned, then let cool on the pan for 5 minutes.
- To make the maple icing, whisk together powdered sugar, maple syrup, and water until smooth, then drizzle over the cooled cookies.
Nutrition Facts (estimated)
Servings
20
Calories
119
Total fat
7.8g
Total carbohydrates
10.9g
Total protein
2.6g
Sodium
35.2mg
Cholesterol
0mg
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