Cardamom Almond Paleo Thumbprint Cookies
Cardamom Almond Paleo Thumbprint Cookies are fun and easy to make. Whip them up any time of year, particularly during the holiday season!
Servings: 22 cookies
Calories: 115kcal
Ingredients
- 2 ½ cups almond flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ¼ teaspoon ground cardamom
- 5 Tbsp coconut oil melted and cooled
- 3 Tbsp pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- Homemade Cranberry Sauce* or jam
Instructions
- Add the dry ingredients to a bowl and stir to combine.
- Add the remaining (wet) ingredients to the bowl with the dry ingredients and stir vigorously until well-combined and a dough forms. If the dough seems too crumbly, add another tablespoon of coconut oil or pure maple syrup. The dough should resemble the consistency of regular cookie dough - neither too wet nor too dry, and it should press together easily.
- Roll a small ball of cookie dough in your palms, and gently press the center with your thumb. Place on a cookie sheet. Repeat for remaining cookie dough.
- Fill the cookies with cranberry sauce (or preserves of choice) by measuring ½ teaspoon of sauce/preserves/jam per cookie, and placing in the center well of the cookie. Refrigerate the dough on a large baking sheet or large plates for at least 1 hour.
- When you're ready to bake, preheat the oven to 375 degrees Fahrenheit. Bake cookies on the center rack of the preheated oven for 8 to 12 minutes, or until cookies are slightly golden brown around the edges. Allow cookies to cool completely on the cookie sheet before attempting to move them. If you move the cookies while they are still warm, they will crumble easily.
Notes
*You can also use any type of store-bought or homemade jam. Fig preserves are amazing here!
Nutrition
Serving: 1of 22 | Calories: 115kcal | Carbohydrates: 8g | Protein: 4g | Fat: 8g | Fiber: 1g | Sugar: 4g