Thumbprint Cookies (gluten free/dairy free/refined sugar free)Categories Food
25 days of recipes is officially here! And I’m so excited!! If you don’t follow me on Instagram, you might have missed that I started a challenge to help us all finish out 2020 in a better headspace. November lead us through getting strong mentally and physically. But this month I want to help you build up your arsenal of recipes that make it exciting for you to want to nourish your body! First up, a holiday classic: Paleo Thumbprint Cookies.
Now if you’re new to WSS, all of my recipes are paleo based (i.e. gluten free, dairy free and refined sugar free). I’ve found in my years of trying all the diets that my body responds best to a paleo/vegan diet. As well as, I try to focus on getting the highest quality ingredients my budget can afford. If you want to know where I invest in my grocery budget, I’ve done a whole post here!
I’ll be 100% honest, the majority of the sweetness in this recipe comes from whatever jam you’re choosing to use. I’ve also done a few swaps with a chocolate/peanut butter combo in the center. Love! But the star of the paleo thumbprint cookie show is going to be your center filling.
THUMBPRINT COOKIE INGREDIENTS
Here’s what you’ll need to make your soon to be newest obsession:
pasture raised eggs
APPLIANCES + STORAGE
HOW TO STORE & REHEAT
The best way to store your paleo thumbprint cookies is in a glasslock container in the freezer. If you need to stack them, make sure to place parchment paper between layers as the cookies tend to stick together. These will keep in the fridge for a week or so. Or you can store them in the freezer.
OTHER DESSERT IDEAS:
Paleo Buttercream Coffee Frosting
Paleo Banana Chocolate Chip Donuts
When you make these, be sure to tag me on Instagram and let me know! Words of affirmation is my love language and I love seeing what you babes are making. Until next time. Xoxo, Savvy
Paleo Thumbprint Cookies
The gluten free, dairy free version of this favorite holiday treat!
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup
- 2 eggs
- 1 tsp vanilla extract
- 1 1/3 cup almond flour
- 1/3 cup coconut flour
- 1/3 cup arrowroot powder
- 2 tsp grain free baking powder
- 1/2 tsp salt
- 1/4 cup strawberry jam
Preheat your oven to 350F and line a baking sheet with parchment paper or a slipmat.
In a large bowl, whisk together the coconut oil, maple syrup, eggs, and vanilla extract.
In a small bowl, whisk together the almond flour, coconut flour, arrowroot powder, baking powder, and salt.
Add your flour mixture into your egg & oil mixture. Stir together until fully combined.
Using a medium cookie scoop, create a 1 inch ball of dough. Using your hands lightly flatten the cookie and place it on the baking sheet.
Using either the back of a rounded tsp or your finger, make an indentation for your jam. I like to use the tsp to make the dent as it's easier to reshape the dough around it when it starts to break a little bit on the edges.
Add 1 tsp of jam per cookie making sure it's not overflowing too much.
Once all your cookies are prepped, place them in the oven to bake for 10-15 minutes. Once the edges are lightly browned, remove them from the oven to cool and enjoy!
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