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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
10 to 12 Minutes
Total Time
22-24 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
- 1/3 cup Lakanto Powdered Sugar
- 3 TBSP water
Directions
To make the jelly
- 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
- Preheat your oven to 350 degrees and line a big metal baking pan with parchment paper.
- Whisk together the sunflower butter, maple syrup, coconut oil until smooth. Stir in the almond flour and coconut flour until a dough forms
- 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
- 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.
- Bake in the preheated oven for 15 to 20 minutes until there is a light brown color on the cookies.
- 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.
- Store leftovers covered in the refrigerator for up to one week. Enjoy!
Paleo Strawberry Thumbprint Cookies
Servings 20
Equipment
- Baking Sheet Pan
Ingredients
Cookie Batter
- ¾ cup sunflower butter
- 4 tbsp Lakanto maple syrup
- 2 tbsp coconut oil melted and cooled
- 2 cups blanched almond flour
- ¼ cup coconut flour
Jelly
- 1 cup organic strawberries frozen
Frosting Drizzle
- ⅓ cup Lakanto Powdered Sugar
- 2 to 3 tbsp water
Instructions
Jelly
- 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.
Cookie Thumbprint
- Preheat your oven to 350 degrees and line a big metal baking pan with parchment paper.2. Mix together the sunflower butter, maple syrup, coconut oil until smooth. Stir in the almond flour, coconut flour until a 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. 4. Repeat until you have used up all the dough.
To Finish the Cookies
- 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. 4. While cooling combine the frosting drizzle in a small bowl. Using a spoon drizzle the frosting over the cookies.5. Store leftovers covered in the refrigerator for up to one week. Enjoy!
