This is new take on a favorite holiday cookie. These thumbprint cookies are gluten free, dairy free, pretty to look at, and oh-so-delicious!
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/8 tsp salt
- 7 tbsp coconut oil, melted and cooled slightly
- 1 large egg, room temperature
- 1 tsp almond extract
- 1/3 cup raspberry jam (or jam of choice)
Instructions
- In a medium bowl, stir together almond flour, coconut flour, sugar, baking powder and salt.
- In another medium bowl, stir together coconut oil, egg and almond extract.
- Add the flour mixture to the wet mixture and stir until just combined. Let sit for 10 minutes, which allows the coconut flour to absorb the liquid.
- Preheat the oven to 350 degrees F and line a cookie sheet with a piece of parchment paper.
- Roll the dough into 1-inch balls and place 2 inches apart on the prepared cookie sheet. The dough will feel greasy, but this is ok.
- Using your thumb, make an indentation about 3/4 of the way down into each cookie. You may want to re-form the edge of the cookies if the dough cracks.
- Fill each indentation with 1/2 teaspoon of jam. Be sure not to overfill them.
- Bake for 8-10 minutes, until the cookies have barely started browning on the bottom.
- Let the cookies, which will be very soft, cool for 5 minutes on the baking sheet and then remove to a wire rack to finish cooling completely.
- Refrigerate in an airtight container for up to 4 days.
Notes
Butter can be used in place of coconut oil.
