• Kim Campbell

Thumbprint Cookies

Thumbprint cookies are Santa’s favorite cookie in our house! We love to make these moist and nutty cookies with our favorite fillings: jam, chocolate chips, or peanut butter. Use your “thumb” and creativity and build fun and simple cookies that are sure to be a hit!

Yields: 18-20 cookies

Prep Time: 20 minutes

Cook Time: 8 minutes


Ingredients:


2/3 cup fine almond flour

1 ¾ cup oat flour

2 tablespoons tapioca starch

1 teaspoon baking powder

¼ teaspoon sea salt

½ cup coconut sugar

¼ cup all-natural nut butter (peanut, almond, or cashew)

½ cup unsweetened applesauce

½ cup finely ground walnuts (set aside for cookie coating)


Filling:


1 cup of fruit or jam filling (you can also use vegan chocolate chips or all-natural peanut butter for the filling)


Directions:

  1. Preheat oven to 375°F. Line one large baking sheet with parchment paper or silicone mat and set aside.

  2. In a medium sized mixing bowl, whisk the almond flour, oat flour, tapioca starch, baking powder and sea salt until well combined.

  3. In a separate bowl, whisk the coconut sugar, nut butter, and applesauce until smooth and creamy. Add the wet mixture to the dry flour mixture and combine until well incorporated.

  4. Roll the dough into small golf ball sized balls. Roll each ball into the finely ground walnuts making sure to coat the entire cookie. Place the coated cookie balls onto a prepared cookie sheet. With your finger (or the handle of a large wooden spoon), poke deep indentations into each cookie. Fill each cookie with about 1 tablespoon of filling. Bake for 8-10 minutes or until walnut coating begins to brown slightly.

  5. Remove the cookies from the oven and place them on a wire rack to cool.

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© 2018 by Kim Campbell