apricot thumbprint cookies
these buttery-sweet cookies are filled with a dollop of homemade apricot jam, a twist on the typical raspberry thumbprint cookie.
Servings: 11 -12 cookies
Author: rose of grainfreee.com
- 2 cups almond flour
- 1/2 tsp baking soda
- 1 egg
- 1/4 tsp pure almond extract
- 1/2 tsp pure vanilla extract
- 3 tbsp coconut oil melted or softened
- 5 tbsp honey
- 1/2 cup apricot jam sub peach jam or any other type of jam!
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.
if possible, place the batter in the fridge for an hour to make it firmer and more cold, which makes it easier to manipulate into cookies
create round balls with the batter, approx 2 tbsp per cookie, and flatten with your hand on a baking sheet lined with parchment paper.
using your thumb, create a small indent 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 11-12 cookies.