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Last week I shared my quest for the perfect gluten free thumbprint cookie. After months of work, the cookies gods smiled down on me and I was able to make a buttery gluten free caramel thumbprint cookie. I have now decided that I always have to have some kind of thumbprint cookie in the house at all times…… well at least until I find a new baking obsession. This week it was a traditional jam thumbprint cookie with delicious organic raspberry and blueberry preserves. So good. For real.
These cookies make a wonderful afternoon treat and are pretty healthy since they only call for natural ingredients. You can feel a little less guilty when you indulge your sweet tooth. Enough rambling, let’s get to it!
Save RecipeIngredients
- 1 cup blanched almond flour
- 1 tbsp coconut flour
- 1 tsp baking powder
- Pinch of sea salt
- 4 tbsp grass-fed butter
- 3 tbsp raw honey
- 1/2 cup jam (raspberry and blueberry are my favorite!)
Instructions
- Preheat oven to 325
- In a bowl combine almond flour, coconut flour, baking powder and salt. Mix well
- Add in butter and honey and mix well (use your hands or a stand mixer to get the butter mixed in well)
- Line a baking sheet with parchment paper
- Drop 1/2 tbsp of the dough onto the sheet and press your thumb slightly into each center
- Bake for 10 minutes, or until cooked through
- Remove from oven (you may want to press your thumb in slightly again while the cookies are still warm)
- Spoon 1/2 tsp of jam into the center of the cookie. Sprinkle with powdered sugar (optional)
Hope you enjoy them as much as we do! Happy baking!
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