Paleo Thumbprint Cookies
Updated: Jan 10
When I started paleo (initially as the Specific Carbohydrate Diet, or SCD) about 6 years ago, in order to heal my gut from ulcerative colitis, I was pretty sure my days of eating Christmas cookies were over. My first venture in using almond flour was for a pancake recipe. I liked them at the time, but this was probably ONLY because I had gone months without eating anything like that! My husband said they basically tasted like dirt, and looking back, I think he was right.
Well, as it turns out, my timing in moving to this way of eating was really good, because we were all right on the cusp of a gluten free, vegan, paleo, and alternative diet in general, revolution. Heck, Portland, OR is like the mecca for alternative eating (see some of the Portlandia episodes for some great laughs on this subject). Great resources like Against All Grain, PaleOMG, and Elana's Pantry were just coming out. Since the "dirt pancakes", the recipes I use have come a LONG way. I follow the previously mentioned blogs (and use the cookbooks) regularly, but sometimes I make up my own recipes, like this one!
When I developed this recipe, it was the first paleo cookie recipe that my whole family loved, including my kids! Any paleo recipe that the kids like is a huge win. So when I make them, I brag to them about how it is my OWN recipe, and of course they roll their eyes. Oh well, I'm still proud of this one. You can modify it, with regards to the center filling, according to your taste. Obviously some kind of jam is the classic version, but we are partial to chocolate.
Paleo Thumbprint Cookies
Makes: About 24 cookies
3 Tbsp coconut oil
6 tbsp honey (when recipe is doubled, this is equal to 3/4 cup)
1 tsp vanilla extract
1/2 tsp almond extract
1 Tbsp coconut flour
1/2 tsp baking soda
1/4 tsp sea salt
Raspberry Jam, Lemon Curd, chocolate, or other choice of filling
1. Preheat oven to 350
2. Beat coconut oil, egg, honey, vanilla and almond extracts in mixer
3. Add dry ingredients and mix well
4. Spoon out and roll into golf ball sized balls, place on cookie sheet. Press center down with your thumb (this works best if you get your finger slightly damp with water).
5. Fill center with desired filling, unless using chocolate*.
6. Bake about 12 minutes, or until lightly golden brown on edges.
*If using chocolate in the center, bake 7 minutes without the chocolate, then remove from the oven and fill center with small chocolate squares or about 5 chocolate chips (I use these). Then bake another 4-5 minutes. Once removed from the oven, I take a spoon to lightly swirl the chocolate so that it looks more even.
Enjoy! These freeze really well, so I like to double the recipe so that I can take them out as needed during the holidays. I do this with pretty much all of my Christmas treats; I just take different varieties of treats out, and arrange on a pretty Christmas plate. They don't take long to thaw!