Strawberry Almond Flour Thumbprint Cookies
Ingredients - Makes 24
2 Cups of Strawberry Almond Flour
¼ Cup of Melted Coconut Oil
¼ Cup of Agave
¼ tsp of Salt
¼ tsp of Baking Powder
1 tsp of Vanilla Extract
1 tsp of Almond Extract
1 tsp of Apple Cider Vinegar
Home Made Strawberry Jam for the Filling
Ingredients
1 cup of mashed strawberries
1/4 cup of sugar substitute like Swerve, Monk fruit with erythritol, Stevia etc.
1 tsp of fresh lemon juice
1 tsp of Arrowroot
Directions
Bring strawberries to a boil in a pot. Cook and stir for 4 – 5 minutes until liquified. Lower to medium heat and add sugar substitute and lemon juice; stir well. Next add your Arrowroot stirring constantly. Cook for another 4 – 5 minutes. It will slowly thicken.
Pour in jar with lid. When cool. Place in refrigerator.
Directions
Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper and set aside.
In a mixing bowl, add all the ingredients: almond flour, melted coconut oil, agave, baking powder, salt, apple cider vinegar, vanilla extract, and almond extract.
Stir with a spoon to form the cookie dough batter. It should be sticky but easy to roll into a cookie ball. If wet or runny, add more almond flour 1 tablespoon at a time.
Place in refrigerator for 30 minutes to allow firmness.
To make approximately 2 dozen small thumbprint cookies, scoop about a tablespoon of cookie dough on paper.
Roll the cookie dough in your hand to form a small cookie dough ball and place the ball on the prepared cookie sheet. Repeat to form 24 cookie balls, leaving a 1-inch (2cm) space between each cookie ball.
Press gently with your thumb to form a hole in the center of the cookie, the sides of the cookie may crack slightly, and that's ok.
Fill each thumbprint cookie with jam up to the 3/4 of the hole – not up to the top, or it may overflow in the oven.
Bake for 12 minutes or until the sides of the cookies are slightly golden brown.
Cool for about 5 minutes on the cookie sheet, then slide a spatula under each cookie to transfer onto a cooling rack.
If some jam evaporates during the baking process, you can add a little more after they completely cool down.
Enjoy!
