Fourth of July
Thumbprint Cookies

Happy Fourth of July!!

Here is an amazing cookie recipe to celebrate our Independence. 

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

Enjoy! 

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 (or strawberry jam)

Frosting Drizzle

Directions

To make the jelly (Skip if using strawberry jam)

  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, maple syrup, coconut oil until smooth. Stir in the almond flour and 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. 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!
Print

Fourth of July Thumbprint Cookies

Course Dessert
Cuisine American
Keyword Keto, Paleo, Vegan
Prep Time 12 minutes
Servings 16
Author Kimberly Althauser-Lucas

Equipment

  • Baking non-stick pan

Ingredients

Cookie Batter

  • ¾ cup sunflower butter (Or any kind of nut butter)
  • 4 tbsp Lakanto maple syrup
  • 2 tbsp melted coconut oil
  • 2 cups almond flour
  • ¼ cup coconut flour

Jelly

  • 1 cup organic frozen strawberries can also use strawberry jam

Blue Frosting Drizzle

  • cup lakanto powdered sugar
  • 1 to 2 tbsp water
  • 1 tsp powdered blue spirulina can purchase off amazon

Instructions

Homemade Jelly (Skip if using strawberry jam)

  • 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.
    2 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. Whisk together the sunflower butter, maple syrup, coconut oil until smooth.
    3. Stir in the almond flour, coconut flour until a dough forms. Using a spoon, spoon out a small sized dough and roll it into a ball.
    4. 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.

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.
    5. Using a spoon drizzle the frosting over the cookies.
    6. Store leftovers covered in the refrigerator for up to one week. Enjoy!

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