Almond Flour Thumbprint Cookies
Perfectly moist Almond Flour Thumbprint Cookies with tasty elderberry jam. Gluten-free.
Servings: 22 cookies
Calories: 94kcal
Ingredients
Dry
- 1 1/2 cups almond flour
- 6 tbsp coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
Wet
- 5 tbsp unsalted butter, melted
- 1/4 cup maple syrup
- 1 large egg
- 2 tsp almond extract
Filling
- 1/8 cup elderberry jam
Instructions
- Preheat oven to 350, prepare a cookie sheet with parchment paper or a Silpat.
- In a large bowl combine all dry ingredients, whisk to combine.
- In a medium bowl combine all wet ingredients, whisk to combine.
- Add wet ingredients to dry ingredients and stir well to combine. Allow to rest for a few minutes (this allows the coconut flour to absorb more liquid and results in a more tender cookie).
- Roll dough into golf ball size, arrange on the cookie sheet with several inches between balls. Using your thumb gently press down into the center of the dough creating a crevice.
- Fill each cookie center with a small spoonful (about 1/4 - 1/2 tsp in each cookie) of elderberry jam.
- Bake in the oven for 6-8 minutes, until slightly browned on the bottom. Allow to cool for at least 5 minutes. The cookies will firm up a bit as they cool.
Notes
- For a vegan version replace the butter with refined coconut oil (refined oil coconut oil does not taste like coconut)
- The almond and coconut flour cannot be replaced with other flours.
- If you do not have elderberry jam raspberry, blackberry, or blueberry also work quite well
Nutrition
Calories: 94kcal | Carbohydrates: 6g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 35mg | Potassium: 34mg | Fiber: 1g | Sugar: 3g | Vitamin A: 95IU | Vitamin C: 0.2mg | Calcium: 32mg | Iron: 0.4mg
