Healthy Thumbprint Cookies are low calorie made grain free with coconut and homemade with raspberry chia jam are grain free! Paleo + Gluten Free + Low Calorie
Who doesn't love holiday baking? I sure do! The smell of freshly baked cookies spread more holiday cheer and spirit throughout any house.
Healthier holiday baking can be a challenge for many. That's why I give you simple solutions to help you bake easier and smarter. So you can have their cookies and feel good about it too!
Raspberry Coconut Thumbprint Cookies
These raspberry coconut thumbprint cookies are grain free, lightly sweetened and simple to make. The hardest part was rolling the dough and pressing my thumb in the middle of the cookie. Seriously, the lowest maintenance cookie to bake ever.
Even non-Paleo eaters love these. My boyfriend at 3 in one sitting! And...let's just say he's the pickiest eater even so, if it can pass him it can pass anyone!
What You Need
- Coconut Flour
- Almond Butter
- Maple Syrup
- Coconut Sugar
- Baking Soda, Vanilla Extract
- Chia Seeds
Chill the batter before rolling into balls and baking. The batter is sticky! It rolls clean when it's chilled. You can chill the dough in the refrigerator up to overnight if you want.
Also, keep your fingers wet while rolling the batter. I kept a small bowl of water nearby to dampen my fingers as I prepared the dough on the baking sheet.
I have not tested the recipe with other nut butters, but I know peanut butter and cashew butter will work well as substitutions. Sunflower butter will cause the cookies to turn green from the baking soda. You can try coconut butter for a nut free substitution.
If you try any of these substitutions, please let me know how it turns out in the comments. This helps others when baking the recipe!
Alright friends, let me know if you try this recipe. I was surprised how simple they were to make!
Paleo Raspberry Coconut Thumbprint Cookies
For the cookies:
- Preheat oven to 350 F. Prepare a baking sheet with parchment paper.
- Using a standing mixer (or hand), blend the egg, vanilla, coconut sugar and maple syrup together until smooth.
- Add the almond butter, coconut flour and baking soda. Blend only until combined then remove and place in the refrigerator 15 minutes to chill.
- While the flour chills, prepare the jam by blending the raspberries, chia and maple syrup together in a blender. You may need to scrape down the sides of the blender and blend several times in order to break everything down until it is smooth.
- Remove the flour from the refrigerator and using a small ice cream scoop, scoop the batter and roll into a ball. Having your hands wet will prevent the dough from sticking to you.
- Place the ball on the sheet pan then repeat for the remaining batter until you have 12 balls. Use a finger to gently press into the center of the balls to make a thumbprint.
- Bake at 350 F 8-10 minutes until browned. Removed from the oven and cool on the pan 2-3 minutes before gently transferring to a wire baking rack. Note if the center of the thumbprint rises slightly during baking, press your finger into it again while it's warm and it will quickly take shape.
- Using a spoon, add a spoonful of jam to the center of each cookie. Sprinkle with coconut flakes if desired then enjoy! Store leftovers in the refrigerator up to 10 days.
What I Used For The Recipe