Fourth of July
Thumbprint Cookies
Happy Fourth of July! 🎇
Celebrate Independence Day with this amazing cookie recipe! These simple yet delicious cookies are not only a treat for your taste buds but also cater to various dietary preferences – they’re vegan, keto, and paleo friendly.
Indulge in the patriotic festivities with these delightful cookies. Enjoy and have a fantastic Fourth of July! 🇺🇸🍪
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
- 1/3 cup Lakanto Powdered Sugar
- 1 to 2 TBSP water
- 1 tsp powdered blue spirulina
Directions
To Make the Jelly (Skip if using strawberry jam):
1. Place strawberries in a saucepan over medium heat, bring to a boil, stirring occasionally.
2. Lower the heat to a simmer and cook for an additional 10 minutes, stirring and scraping occasionally to prevent burning.
3. 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 large metal baking pan with parchment paper.
2. Whisk together the sunflower butter, maple syrup, and coconut oil until smooth.
3. Stir in the almond flour and coconut flour until a dough forms.
4. Using a spoon, scoop out a small amount of dough and roll it into a ball. Place the ball onto the baking pan and use your thumb to press down in the middle of the cookie to form a little bowl. Repeat until all the dough is used.
To Finish the Cookies:
1. Once the cookie thumbprints are ready, use a 1/2 tablespoon to spoon out the strawberry jelly and place it into the middle of each thumbprint cookie. Repeat until all cookies are filled.
2. Bake in the preheated oven for 15 to 20 minutes until the cookies have a light brown color.
3. Allow the cookies to cool for 10 minutes before moving them to prevent crumbling. While cooling, combine the frosting drizzle in a small bowl.
4. Using a spoon, drizzle the frosting over the cookies.
5. Store leftovers covered in the refrigerator for up to one week. Enjoy!
Fourth of July Thumbprint Cookies
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
- ⅓ 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!
