Almond Thumbprint Cookies
Almond Thumbprint Cookies are gluten and dairy-free almond flour shortbread filled with jam, chocolate, or whatever your heart desires!
Equipment
- Small Cookie Scoop (optional)
Ingredients
- 2 cups finely ground blanched almond flour
- ¼ teaspoon sea salt
- ¼ teaspoon baking soda
- 3 tablespoons virgin coconut oil, solid
- 2 tablespoons raw honey
- Fillings of choice
Instructions
- Preheat oven to 325° and line a large baking sheet with parchment paper.
- In a food processor, combine the almond flour, salt and baking soda. Pulse in the coconut oil and honey until a dough forms.
- Scoop the dough 1 tablespoon at a time and form balls (I use a small cookie scoop). Place the balls evenly spaced on parchment-lined baking sheets.
- Press thumb into the center of each to make an indentation. If filling with jam, add about 1/2 teaspoon to the indentations. If using creamy fillings, bake the cookies before filling.
- Bake for about 8 minutes until golden brown. Cool on racks and add fillings like the Coconut Milk Ganache (see notes)
Notes
Tips for Success:
- The classic filling for these Thumbprint Cookies is jam. I like lingonberry, apricot, raspberry or fig!
- If dairy is not a concern, dulce de leche makes a delicious and eye-catching filling. You can find prepared dulce de leche in jars or cans in the Hispanic section of many grocery stores.
- Ganache is another tasty filling idea. Here is an easy dairy-free version:
Coconut Milk Ganache:
- 4 oz. full-fat canned coconut milk
- 4 oz. dark or semi-sweet chocolate chips
Servings: 3 dozen