Almond Strawberry Thumbprint Cookies (Gluten-Free)
Nutritious almond strawberry thumbprint cookies that are vegan and gluten-free. These cookies are made with a base of almond flour, almond butter and shredded coconut. They're perfect for a sweet and satisfying snack with plant-based protein.
Servings 12
Ingredients
- 2 cups almond flour, spoon and level
- 1/2 cup finely shredded coconut
- 2 tablespoons ground flax seeds
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup maple syrup
- 1/4 cup creamy almond butter
- 2 tablespoons coconut oil, melted
- 1/2 teaspoon almond extract (optional)
- 6 tablespoons strawberry jam
Instructions
- Preheat the oven to 350℉. Line a large baking sheet with parchment paper. Set aside.
- Combine the almond flour, shredded coconut, flax seeds, baking powder and salt in a large mixing bowl.
- Add the maple syrup, almond butter, melted coconut oil and almond extract to the same bowl and stir until combined.
- Form the dough into 12 balls and place them on the prepared baking sheet, keeping some distance between each cookie. Press each cookie with your thumb to make a well. Fill each well with about half a tablespoon or one heaping teaspoon of jam.
- Bake the cookies at 350℉ for 12 minutes. Remove from the oven and let them cool on the baking sheet for at least 15 minutes before eating.
Notes
Use the spoon and level method to measure the almond flour. To do this, use a spoon to scoop the flour, transfer it to the measuring cup, then level the flour using the back of a knife. Scooping the measuring cup directly into the flour or shaking the measuring cup will result in using too much flour.
Avoid using the hard almond butter at the bottom of the jar. Use runny, creamy almond butter. I keep my almond butter refrigerated and I don't leave it at room temperature before using it in these cookies.
I use virgin coconut oil, but refined coconut oil works as well. Refined coconut oil doesn't have any coconut flavor, so you'll just miss out on a bit of coconut flavor. Use what you prefer.
The almond extract is optional, but recommended. If you don't have any on hand (or if you want a different flavor), you can use vanilla extract instead.
To store the cookies: Let them cool completely and store them in an airtight container in the fridge or freezer.