Paleo Strawberry Thumbprint Cookies

If there is anything good that is coming out of this quarantine time is I am having a lot of time to bake. haha

This yummy simple cookie recipe is vegan, keto, and paleo friendly. 

Enjoy this great cookie recipe! 

Prep Time

12 Minutes

Cook Time

15 to 20 Minutes

Total Time

27 – 32 Minutes

Servings

20 small cookies

Ingredients

Cookie Batter

  • 3/4 cup sunflower butter
  • 4 tbsp Lakanto maple syrup
  • 2 tbsp coconut oil melted and cooled
  • 2 cups of blanched almond flour
  • 1/4 cup coconut flour

Jelly

  • 1 cup of organic strawberries frozen 

Frosting Drizzle

Directions

To make the jelly

  1. Place strawberries in a saucepan over medium heat and bring to a boil, stirring occasionally. Lower the heat to a simmer and cook 10 mins more minutes, stirring and scraping occasionally to prevent burning. Allow the jelly to cool while you prepare the cookie batter.

 

To make the cookie thumbprint

  1. Preheat your oven to 350 degrees and line a big metal baking pan with parchment paper.
  2. Whisk together the sunflower butter, 3 tbsp maple syrup, coconut oil until smooth. Stir in the almond flour, coconut flour, and baking soda until a thick crumbly dough forms
  3. Using a spoon, spoon out a small sized dough and roll it into a ball. Place that ball onto the baking pan and with your thumb press down in the middle of the cookie to form a little bowl. Repeat until you have used up all the dough. 

 

To finish the cookies

  1. Once cookie thumbprints are finished. You’ll want to use a 1/2 tbsp to spoon out the strawberry jelly and place it into the middle of the thumbprint cookie. Repeat until all cookies are filled up with the strawberry jelly. 
  2. Bake in the preheated oven for 15 to 20  minutes until there is a light brown color on the cookies.
  3. Allow to cool for 10 minutes before moving the cookies so they don’t crumble. While cooling combine the frosting drizzle in a small bowl. Using a spoon drizzle the frosting over the cookies.
  4. Store leftovers covered in the refrigerator for up to one week. Enjoy!

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