This thumbprint cookie recipe is so easy to make and, as far as cookies go, its really not an unhealthful treat. Of course, that means that this recipe uses some very easy ingredient swaps from the classic thumbprint cookie recipe that is not so healthy.
Such a simple life pleasure. I swear, there is something therapeutic about making these cookies too. I think it has something to do with the fact they turn out looking so perfect and yet take such little effort.
Thumbprint Cookie Recipe Pairs Nicely with Tea
I have really been enjoying Rooibos tea lately and there is nothing I love more in the afternoon than a nice cup of Rooibos tea with a thumbprint cookie. By the way, this tea is loaded with health benefits and is an amazing source of antioxidants.
How to Make this Thumbprint Cookie Recipe
With just a few simple swaps, we can go from the butter-laded, sugar and brown sugar full and create this egg free, dairy free and gluten free delicious little cookie.
Choosing a Whole Grain Gluten Free Flour
Over the years, I have experimented with three different whole grain flours, all of which work very well. And every time it comes down to the amazing whole grain, gluten free cup-for-cup replacement. It’s the perfect whole grain flour blend for any of your other cookie recipes. Want to learn more about flour? Click here.
All Fruit Jam Filling
I love using Polaner All-Fruit brands which is Non GMO. Although I use Polaner Raspberry Jam for this recipe, you can really use any flavor you like.
Find Pure Maple Syrup
Be sure to look for pure maple syrup. Did you know pure maple syrup is actually NOT a refined sugar? It comes directly from the sap of the maple tree and contains antioxidants and phytonutrients. Click HERE to learn more about the benefits of pure maple syrup.Print
Thumbprint Cookie Recipe
Thumbprint cookie recipe is made with extra virgin coconut oil and sweetened primarily with phytonutrient-rich maple syrup.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 28 cookies 1x
- 1/2 cup almond flour
- 1/2 cup
- 1 1/2 cups
- 1 teaspoon baking powder
- 1/4 teaspoon unrefined sea salt
- 1/2 cup pure maple syrup + 1–2 Tbsp more, as needed
- 1/4 cup
- 1 teaspoon pure vanilla extract
- OPTIONAL: 1 teaspoon almond extract
- 1/3 cup all-natural jam (we used Raspberry)
- Preheat oven to 350 degrees. Line two large cookie sheets with parchment paper or use a non-toxic baking stone.
- In a large bowl, add the almond flour, cashew flour, gluten free flour, baking powder, and salt. Whisk to combine.
- Pour in the maple syrup, melted coconut oil and vanilla and combine with a wooden spoon.
- Scrape the dough onto a lightly floured surface and knead for 2 minutes.
- Roll tablespoon-size portions of the dough into balls. Place on the parchment-lined cookie sheets and press a moist 1/4 – 1/2 teaspoon into the center of each dough ball. If your balls seems dry – add another 1-2 tablespoons of maple syrup to moisten the dough.
- Add approximately 1/2 teaspoon of jam per cookie. Refrigerate for 15 minutes.
- Place the cookies in the oven and bake for 8 minutes. Open the oven and reverse the position of the pans; bake for another 7 to 8 minutes, or until the cookies are golden. Remove cookies from the oven and let cool and harden on an oven-rack before serving.