Cardamom Almond Flour Paleo Thumbprint Cookies
These Cardamom Almond Flour Paleo Thumbprint Cookies are a quick, gluten-free treat bursting with warm cardamom and nutty almond flavor!
Servings: 12 servings
Ingredients
- 2 cups almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon ground cardamom
- 5 tablespoons coconut oil melted and cooled
- 3 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- homemade cranberry sauce or jam for thumbprint filling
Instructions
- Preheat your oven to 350°F (175°C). This ensures your cookies bake evenly.
- Line a baking sheet with parchment paper to prevent sticking and make for easy cleanup.
- In a large mixing bowl, combine the almond flour, baking soda, sea salt, and ground cardamom. Whisk together until well blended.
- In another bowl, mix the melted coconut oil, pure maple syrup, vanilla extract, and almond extract. Stir until the mixture is well combined.
- Pour the wet ingredients into the dry ingredients. Stir until a dough forms, ensuring all the almond flour is incorporated.
- Using a spoon or cookie scoop, portion out the dough and roll it into balls (about 1 inch in diameter). Place them on the prepared baking sheet, leaving space between each cookie.
- Using your thumb or a small tool, gently press down in the center of each cookie to create an indent for the filling.
- Spoon a small amount of homemade cranberry sauce or jam into each thumbprint, filling it generously but not overflowing.
- Bake the cookies in the preheated oven for 12-15 minutes or until the edges turn golden brown. Keep an eye on them to avoid overbaking!
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Cardamom Almond Flour Paleo Thumbprint Cookies with a cup of tea or coffee!
Equipment
- Mixing Bowls
- Baking Sheet
- Parchment Paper
- Measuring Cups and Spoons
- Spoon or Cookie Scoop
- Thumbprint tool or your thumb
Notes
- Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for up to two weeks.
- Substitute almond flour with cashew flour or sunflower seed flour for different flavors.
- Use honey or agave syrup instead of maple syrup for alternate sweetness.
- Try different fillings like chocolate ganache or other jams for variety.
- To make vegan, replace egg with a flax egg and use maple syrup as sweetener.