Paleo Classic Thumbprint Cookies
Delightfully soft, naturally sweetened, and irresistibly nostalgic, these Paleo Classic Thumbprint Cookies are a wholesome twist on a timeless favorite. Made with nutrient-rich almond flour, a hint of coconut flour, and sweetened with pure maple syrup, these gluten-free and dairy-free cookies are perfectly suited for a paleo diet. Each cookie features a tender, buttery texture with a thumbprint indentation filled with vibrant paleo-approved fruit preserves or jam, creating an indulgent yet guilt-free treat. Quick and easy to prepare, this recipe comes together in just 25 minutes, making it perfect for a healthy dessert or snack. Whether you’re hosting gatherings or satisfying midweek cravings, these thumbprint cookies are sure to become your new go-to for clean-eating comfort food.
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Recipe Information
Ingredients
- 2 cups almond flour
- 2 tablespoons coconut flour
- 1 quarter cup coconut oil
- 0.25 cup maple syrup
- 1 teaspoon vanilla extract
- 1 large egg
- 0.25 teaspoon sea salt
- 0.5 cup paleo fruit preserves or jam
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, and sea salt, whisking well to remove any lumps.
In a separate bowl, whisk together the melted coconut oil, maple syrup, vanilla extract, and egg until smooth and well combined.
Pour the wet ingredients into the dry ingredients, stirring until a thick dough forms.
Scoop tablespoon-sized amounts of dough and roll into balls, placing them on the prepared baking sheet about 2 inches apart.
Using your thumb (or the back of a small spoon), gently press down in the center of each ball to create a well for the jam. Be careful to not press too hard to prevent the cookie from cracking apart.
Fill each indentation with a small spoonful of your choice of paleo fruit preserves or jam.
Bake the cookies in the preheated oven for 8-10 minutes, until the edges are just slightly golden.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy the cookies once they are cool and store any leftovers in an airtight container for up to a week.
Nutrition Facts
Calories |
2211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.5 g | 207% | |
| Saturated Fat | 57.2 g | 286% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 712 mg | 31% | |
| Total Carbohydrate | 164.8 g | 60% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 109.4 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 471 mg | 36% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 295 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
