Who wants Clean Eating Thumbprint Cookies in their lives??
Well, I did so I made ’em. And they were deee-lish! So good, in fact, that they’re ALL GONE! So, the kids liked ’em, too 🙂
I highly recommend you make these super-easy cookies this weekend! Just be sure to hide them from everyone else 😁
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Classic Thumbprint Cookies
- Yield: 20 1-inch cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 Cups Blanched Almond Flour
- 1/4 Cup Coconut Oil, melted
- 1/4 Cup 100% Pure Maple Syrup
- 1/4 Cup Coconut Sugar, optional ((see note))
- 2 tsp Vanilla Extract
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- Unsweetened or juice-sweetened preserves
Instructions
- Preheat oven to 350-degrees and line a cookie sheet with parchment paper.
- Combine all ingredients except preserves in a bowl.
- Drop cookies onto parchment sheets (I made mine about an inch in diameter) and put down in center with thumb to make an indentation.
- Fill that space with a bit of preserves and bake 8-10 minutes. These are soft when they come out of the oven so allow them to cool before handling. Can add extra preserves, if desired. Enjoy!
Notes
Note: I liked mine without the extra coconut sugar but, if you like your cookies to be rather sweet, you might want it. You get to choose 🙂