Strawberry Thumbprint Cookies
Delicious gluten-free and healthier thumbprint cookies filled with strawberry jam! Super simple and perfect for some weekend baking and a holiday recipe!
Servings 12 cookies
- 3 tablespoons maple syrup
- 1/4 cup coconut oil softened
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 1/2 cup almond flour
- Pinch of sea salt
- 1/4 cup jam of choice I used strawberry
Preheat oven to 350F. Prepare baking sheet with parchment paper.
In a large mixing bowl, mix together maple syrup, coconut oil, egg and vanilla.
Add in almond flour and sea salt. Roll into balls about 1-inch diameter. Place onto baking sheet 1-inch apart.
Using your thumb, gently press down in the center of each ball. Add in 1/2 teaspoon of jam.
Bake for 15-16 minutes until cookies lightly brown. Cool for 10 minutes before removing from baking pan onto cooling rack!