This time of year always puts me in the mood to bake. I love giving friends and neighbours homemade goodies, and I love it even more when I give them something healthy. I’m not opposed to having my favourites over the holidays (egg nog, candy cane ice cream, toffee squares), but with all the super sweet treats out there, it’s nice to throw in a healthy cookie, and even better when they taste awesome. These Almond Thumbprint Cookies are easy to make, and with their buttery texture and sweet almond flavour; remind me of my grandma’s Dutch boterkoek, but without all the refined sugar, flour and butter. This recipe was adapted from @dula_nd and it does not disappoint! Happy baking!
Almond Thumbprint Cookies
2 1/2 cups almond flour
1/2 tsp. baking soda
1/4 tsp. sea salt
1/4 tsp. cinnamon
1/4 cup + 2 tbsp coconut oil, melted
4 tbsp. real maple syrup
1 tsp. vanilla extract
1 tsp. almond extract
1 tsp. apple butter (or your favourite jam or preserve) per cookie
Preheat oven to 375 degrees F and line a large baking sheet with parchment paper.
Add all dry ingredients to a bowl, and stir to combine.
In a small glass bowl, combine melted coconut oil, maple syrup and extracts. Add this wet mixture to the bowl with the dry ingredients and stir until combined and a dough forms.
Roll a small ball of cookie dough in your hands, place on the lined baking sheet and gently press the centre with your thumb. Repeat until all the dough is gone (makes about 16-18 cookies). Fill each cookie with 1 teaspoon of apple butter.
Bake for 8 to 12 minutes or until cookies are golden-brown around the edges.