Baking is about to go on the back burner for the next few months. It’ll be way too hot… so to enjoy the last few cooler days of summer, I made yummy, summery, grain free thumbprint cookies with strawberry jam!
So go ahead, crank up that oven before it gets too hot outside and enjoy these fun little treats.Baking is about to go on the back burner for the next few months.
These cuties are soft, moist, sweet and delicious. A tall glass of milk (or coconut milk) pairs with them perfectly.
Grain Free Thumbprint Cookies with Strawberry Jam
1 cup fresh, hulled strawberries
1 Tbsp. arrowroot powder (find it HERE)
2 Tbsp. filtered water
1 Tbsp. honey
1 tsp. lime juice
zest of half a lime
2 cups blanched almond flour (find it HERE)
1/2 tsp. baking soda
1/4 tsp. finely ground sea salt
1 1/2 Tbsp. GF vanilla extract (find it HERE)
1/4 cup honey
1/4 cup melted butter or coconut oil
Add all the ingredients to a medium saucepan on the stove and heat on low. Stir constantly and mash fruit as you go.
Once the jam is thickened (about 5 min), remove from heat and set aside.
Preheat oven to 350F.
In a mixing bowl, combine almond flour, baking soda and sea salt.
In another bowl, mix the egg, vanilla, honey and butter together.
Pour the liquids into the flour slowly and mix to combine.
Grease or line a cookie sheet with unbleached parchment paper. Make teaspoon-sized balls of the dough and place them on the cookie sheet.
Press a thumbprint into each ball of dough and fill the indention with a teaspoon of strawberry jam.
Bake the cookies at 350F for 9-12 minutes.
Bon Appetite! xo, Allison
PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.