Almond Butter & Jelly Thumbprint Cookies
Try this Almond Butter & Jelly Thumbprint Cookies recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 cup coconut sugar
- 1/4 tsp cinnamon
- pinch sea salt
- 3/4 cup gluten free oat flour
- 2 1/2 t almond butter softened
- 2 tsp coconut oil softened
- pinch baking soda
- 2 t jam of choice (i used chia jam)
- Carbohydrate 0.523835 g
- Cholesterol 0 mg
- Fat 0.00806 g
- Fiber 0.345149990081787 g
- Protein 0.025935 g
- Saturated Fat 0.0022425 g
- Serving Size 1 1 recipe (1g)
- Sodium 155.097 mg
- Sugar 0.178685009918213 g
- Trans Fat 0.0037765 g
- Calories 2 calories
Preheat oven to 400.In a bowl, combine all the ingredients, except the jam, until a dough forms.Roll the dough into balls and place onto a lined baking sheet.Use your thumb to make an indent into each cookie.Place the cookies in the freezer for 10 minutes to solidify the shape for baking.Bake for 8-10 minutes. You can tell they are done when the edges are slightly browned.Once the cookies are done, place a small amount of jam into each thumbprint.Place the cookies in the fridge to chill.Serve the cookies once they have firmed up a bit.These cookies are best served the same day they are baked.
