Grainfree Almond Flour Thumbprint Cookies with Strawberry Jam
Sometimes you just need something yummy with your afternoon cup of tea. These Almond Flour Thumbprint Cookies really hit the spot when you’re craving a sweet treat but they have no refined sugar in them! Just make sure to use a sugarfree strawberry jam! They’re also grain and gluten-free so perfect for anyone on a Paleo diet. The strawberry jam adds just a hint of flavour – so these cookies are almost reminiscent of a cream tea (scones with strawberry jam)! Just try not to eat them all at once!
Start to make the Almond Flour Thumbprint Cookie by preheating the oven to 180C (350F). Then, line 2 large baking trays with baking parchment (greaseproof paper). In a large bowl or food processor, mix together the ground almonds, bicarbonate of soda, coconut oil, honey and vanilla extract until thoroughly combined into a dough.
Next, break off small bits of the dough and roll them into balls (each ball should be about an inch in diameter). Place each of the balls on the baking tray with a couple of inches in between each one.
Now, press the balls down to flatten them into a cookie shape. Each one should just about double in diameter. Then, using your thumb, (hence the thumbprint cookie name) press down to create a small well or dent in the centre of each of the cookies. Fill these wells with a teaspoon of strawberry jam. I use a sugar-free strawberry jam to keep the cookie completely refined sugar-free. You can buy this or make your own, but the one I’ve been using is storebought – this one.
Then, place the baking trays into the oven and bake for 7-10 mins, checking often. Almond flour can burn quite easily so make sure you keep an eye on them towards the end of the cooking time and if they start to get a bit dark then take them out straight away.
Remove the cookies from the oven and allow them to cool slightly before serving. This is because the jam will be molten hot as it has just come out of the oven! Boiling jam burns very easily and you don’t want a burnt tongue or fingers! Serve with your afternoon cup of tea as a little treat!
You can mix them up by using any flavour jam you like – raspberry, or rhubarb or black cherry all work really well. You could even fill them with my Refined Sugar-Free Lemon Curd for a citrussy hit!
If you’ve got a cookie craving then you could also try my Chewy Chocolate Chip Cookies or my Cinnamon & Raisin Almond Flour Cookies.
Grainfree Thumbprint Cookies with Strawberry Jam
Ingredients
- 220 g ground almonds (almond flour) 2 1/2 cups
- 1/2 tsp bicarbonate of soda (baking soda)
- 120 ml coconut oil 1/2 cup
- 120 ml honey 1/2 cup
- 1 tbsp vanilla extract
- 100 g strawberry jam (sugarfree)
Instructions
- Preheat the oven to 180C (350F).
- Line 2 large baking trays with baking parchment (greaseproof paper).
- In a large bowl, mix together the ground almonds, bicarbonate of soda, coconut oil, honey and vanilla extract until thoroughly combined.
- Break off small bits of the dough and roll into balls (about an inch in diameter).
- Place each of the balls on the baking tray with a couple of inches in between each one.
- Press the balls down to flatten them into a cookie shape.
- Using your thumb, press down to create a small well or dent in the centre of each of the cookies.
- Fill these wells with a teaspoon of strawberry jam.
- Bake for 7-10 mins, checking often.
- Remove from the oven and allow to cool slightly before serving.
Dietary & Allergy Information for Almond Flour Thumbprint Cookies
This recipe is Grain-Free, Gluten-Free, Dairyfree & Refined-Sugar Free. Also suitable for Paleo, Low Carb, SCD, Vegetarian & Vegan diets.
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These are so moreish – make sure you make lots! 😂
What should i do if i can’t maintain the 180F temperature?