Paleo Thumbprint Cookies with Jam

Paleo thumbprint cookies made with almond flour, coconut oil, and pure maple syrup. This simple and clean cookie recipe is entirely dairy-free, naturally sweetened, and vegan.

Total Time

25min

4.7

3 Ratings

Author: The Fit Mediterranean

Servings:

Ingredients

•

1 1/4 cups

Almond Flour

•

1 Tbsp

Tapioca Starch

•

1/2 tsp

Simply Organic Cinnamon, Ground

•

1/4 tsp

Baking Powder

•

1 Tbsp

Maple Syrup

•

1/8 tsp

Sea Salt

•

1/2 cup

Coconut Oil

•

1 tsp

Vanilla Extract

•

to taste

Jam

Cooking Instructions

Preheat the oven to 320 degrees F (160 degrees C) and line a baking sheet with parchment paper.

In a large bowl, whisk together the Almond Flour (1 1/4 cups) . Tapioca Starch (1 Tbsp) , Baking Powder (1/4 tsp) , Sea Salt (1/8 tsp) , and Simply Organic Cinnamon, Ground (1/2 tsp) .

Add in the Maple Syrup (1 Tbsp) , Coconut Oil (1/2 cup) , and Vanilla Extract (1 tsp) . Stir everything together the ingredients until a wet, crumbly mixture forms.

Form a small ball out of the dough, then gently press the center with your thumb (or use the back of a tea spoon), creating a divet. The dough has a tendency to crack, so simply press the larger cracks together. Place thumbprint on the prepared baking sheet and repeat for remaining dough.

Bake for 10 to 12 minutes or until cookies are golden brown.

Remove from the oven and allow cookies to cool completely before touching them (if you touch the cookies before they’re completely cool, they will fall apart).

Once the cookies have cooled, fill up the center of each with some Jam (to taste) . Store your cookies in an airtight container in your fridge for a couple of days.

Nutrition Per Serving

CALORIES

459

FAT

43.1 g

PROTEIN

8.1 g

CARBS

13.7 g