These thumbprint cookies remind me of two things (well three…): the holidays, my nana who bakes them every holiday season, and my son’s birth 2 years ago (it fell between Thanksgiving and Christmas that year). My nana brought sleeves of the beloved, homemade jam filled cookie when we were in the hospital after my son was born! Anytime a nurse or visitor came to our room, they were gifted with the oh-so-buttery-and-sweet bite size treat.
And then she made sure to bring some more once we got home and we enjoyed them through Christmas time.
Last holiday season I was experiencing my first flare from UC (ulcerative colitis). Needless to say, I wasn’t enjoying these sweet bites then. This year, I am feeling GREAT, super nostalgic, and showing up Nana with these healthier, but taste just like the original thumbprint cookies. No seriously. Ryder kept stealing them as I was photographing them, and hubby said you can’t even tell the difference. I wonder what you will think! They are a definite must-bring to any holiday party or you could eat some now, and freeze a bunch for later. They can thaw right on the counter and be ready to eat in an hour or so.
This twist on the traditional is grain + gluten free and refined sugar free. They do contain butter, because well, it’s Christmas time after all. And we are filled with the holiday spirit over here!
Recipe makes about 20 (maybe more) depending on your cookie size.
You’ll need …
- 1 1/2 c almond flour
- 2 Tbsp coconut flour
- 1/4 c honey
- 6 Tbsp butter, room temp
- 1/4 tsp almond extract
- 1/2 tsp vanilla extract
- 1 large egg yolk
- pinch of salt
- preservative free jam of your choice (I used raspberry)
What to do …
- Preheat oven to 350* and line a cookie sheet with parchment paper.
- Cream together the butter and honey until the butter becomes pale in color. I used an electric mix on medium speed for 5ish minutes, making sure to scrape down the sides.
- Add the almond and vanilla extracts, egg yolk and salt. Mix on low until combined. Scrape down edges.
- Add the flours and then let sit for 10 minutes to allow the mixture to absorb the coconut flour. Mixture will be smooth and soft. If it’s too wet, add a bit (a little goes a long way) more coconut flour.
- Place dough into fridge for 10ish minutes. This will make it easier to roll into mini balls.
- Take a small spoon and scoop balls the size of a quarter. I prefer my thumbprint cookies to be on the smaller, bite-size size. Smaller also means they cook through better in my experience. On a food scale, they should weigh about 12-15 grams.
- Roll the dough between your hand and place onto baking sheet. With your thumb, create an indent/well for the jam.
- Scoop jam to fill the well.
- Bake cookies for 8-10 minutes. Keep a close eye on these guys. If your cookies are on the smaller size they may cook faster. The bottom should be golden brown with bits of golden brown on the tops.
- Allow to cool on cookie sheet for a minute, then transfer to cooling rack.
Be sure to share your yummy creations online tagging @theMiltonMoms and Bree @thelittle_bigspoon!