Everyone loves a classic chocolate chip cookie, but one of my all time favorites has always been a thumbprint cookie. My Nanny used to love these cookies so I decided to make a healthier version in her honor. These paleo thumbprint cookies are super delicious, and perfect for the holiday season.
They were quick and easy to make. They didn’t require too many ingredients, which is always a plus in my book. I found two recipes that I liked, one from Bakerita and one from Texanerin, and experimented a little bit, taking a few ingredients from both recipes to make my own. I made these paleo thumbprint cookies for our Thanksgiving dinner and our friends loved them. They were gone within the first few minutes of putting them out. Keep in mind there were only 4 of us…
Paleo Thumbprint Cookies:
Here’s how to make them happen:
- 1 1/2 cups blanched almond flour
- 1/4 cup of coconut oil, melted
- 1/4 cup of coconut flour
- 3 tablespoons of maple syrup (or sticky sweetener, I used agave)
- 1 teaspoon of baking powder
- 1/8 teaspoon of salt
- 1 teaspoon of vanilla/almond extract
- 1 egg, room temperature
- 1/4 cup of your choice of jam (I used raspberry)
- Preheat your oven to 350 degrees.
- Line a cookie sheet with parchment paper.
- Mix all ingredients together to form a dough. I put it into the fridge for about 20 minutes after to let it harden a bit.
- Use a tablespoon to form about 15 cookies and put a thumbprint in them.
- Place a bit of the jam in each cookie.
- Cook for about 8-10 minutes or until they look golden brown on the edges. Let them sit for about 5 minutes or so.
**Note: My cookies came out a little moist. I provided the other recipes for you to take a look at if you want to try something different. Let me know if you decide to make them.