GRAIN FREE APRICOT THUMBPRINT COOKIES these buttery-sweet cookies are filled with a dollop of homemade apricot jam, a twist on the typical raspberry thumbprint cookie.
Raspberry thumbprint cookies, I believe it was a recipe from Every Last Bite, were among the first cookies I ever tried baking on the SCD Diet, and I remember being so impressed. The taste was so good, the ingredients and effort was extremely minimal, and altogether, it was a fail-proof procedure. And I missed having cookies in my life.
These cookies are one of those sneaky fancy looking cookies. They have the appearance of being something luxurious and complex, perhaps because of the fact that it isn’t all one texture or batter. They are such a treat, they are always cute af, and they are also easy af to make. Need I say more!
Now if you’ve read one of my recipes in the past you’ve probably heard me talking about how coconut flour is my preferred grain free, paleo flour to bake with because of price, texture as well as health concerns about the possible effects of over-doing almonds. However, when it comes to making cookies, that’s when I opt for the almond flour. The almond flour provides a sweet base for the cookie, and it’s always a better consistency for the cookie. You throw in some honey, and a little bit of almond extract to really bring the buttery-almond flavour to life. The ingredient list is pretty minimal, typically all things you’d have on hand as someone who follows a grain free diet– you’ll also need to have coconut oil, pure vanilla extract, baking soda, and of course, your apricot jam. That’s it.
For the apricot jam, I had it ready-made. This recipe will just call for the apricot jam, however if you need to make some, you can do that quite easily– I simply peeled and boiled down 8 apricots with 1/3 cup of honey approximately, until it was jam consistency. If you just want enough jam for the cookies below, though, I would cut that in half.
I also have a strawberry-raspberry jam recipe here that you could easily follow, but swap in the apricots instead of the raspberries and strawberries listed.
I hope you love these as much as we did– they didn’t last very long because we devoured them, however, if you have willpower these are totally easy to freeze and like many of my baked treats, they honestly taste delicious frozen/cold too. Enjoy!! If you make them, tag me on Instagram and let me know @grainfreee.
APRICOT THUMBPRINT COOKIES INGREDIENTS
1 + 1/4 cup of almond flour
- 1/2 tsp of baking soda
- 1 egg
- 1/4 tsp of pure almond extract
- 1/2 tsp of pure vanilla extract
- 1 tbsp of coconut oil, melted
- 2 tbsp of honey
- 1/3-1/4 cup of apricot jam
APRICOT THUMBPRINT COOKIES HOW TO
in a bowl, mix the almond flour with the baking soda. proceed to mix in the wet ingredients: coconut oil, honey, vanilla, almond extract and egg. combine well.
on a baking sheet lined with parchment paper, taking a tablespoon, spoon the cookie batter on the tray evenly spaced out.
- using your thumb (you may want to moisten your fingers and thumb slightly to avoid sticking to the dough), create a small dent in the middle of each cookie.
- place a dollop of apricot jam inside the little dent in each cookie.
- bake at 350 for 12 minutes. makes approx 15 cookies.