I must admit that I wasn't thrilled with the texture on my first try of these Paleo Thumbprint Cookies. Instead of using jam like the original recipe called for, I tried 100% fruit jam.
They turned out soggy! And I followed recipe directions to the letter, put them in an airtight container ... yadda ... yadda ... but had no bread (it's supposed to sop up the moisture).
Then I found this recipe from nomnompaleo.com . And it made much more sense.
The tapioca flour and egg bind the almond flour ... and the ghee, palm, or coconut oil makes for a crisper cookie. And it even uses 100% FRUIT JAM (I'm a trailblazer)!
I think ... though ... that next time I'll bake half the cookies first and then fill them either with the preserves, Paleo Chocolate Ganache, or my 2-Ingredient Chocolate Frosting after they cool. And bake half with the filling. It just makes more sense.
Because these guys are Christmas-festive ... and it's about time we got down and festive. The first ones were super-tasty. But ... just like anything you cook ... you may have to go through several trials before it's this side of perfect.
Years ago ... when I worked for Health Valley Foods ... we conjured up (actually ate our way through) umpteen recipes for fat-free baked goods until we got it right. Happy to say that the one with broccoli didn't make it into the cookbook.
So ... even though I wasn't totally pleased with the results ... I'm doin' it again. And so should you!
Especially since it's the holidays ... you love cookies (I know you do!) ... and these would look great on your holiday table. And ... if not ... you can always try my Paleo Chocolate No-Bake "Cheesecake" or Pear Galette. Or maybe do 'em all!
AuthorJill PlaceLooking for Paleo Christmas cookies? These Thumbprint Cookies more than fill the bill brim-full with jam or Paleo Chocolate Ganache. Happy Holidays!
Combine the sugar and softened fat in a large bowl. Beat on low with an electric mixture or stand mixer with the paddle attachment until well-combined (we used to call this creaming).
Add the egg and vanilla extract to the bowl and beat and beat well until completely mixed.
In a separate bowl, whisk together the the almond flour, tapioca, and salt.
Pour the dry ingredients into the bowl with the wet ingredients. Use a spatula or wooden spoon to mix until a uniform dough forms.
Cover the bowl and chill the dough in the refrigerator for at least 30 minutes.
When you're ready to bake, heat the oven to 350 degrees F with the racks set in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
Use a small cookie scoop or pinch off dough into 24 balls. Roll them with your hands into 1-inch balls. Arrange them on the two sheets.
Press down on each dough ball with your fingers or the bottom of a flat measuring cup until it's 1/2-inch thick. Use your thumb or the bottom of a 1/2-teaspoon measuring spoon to make an indentation in the center of each cookie. If cracks form,
Add a heaping 1/4-teaspoon of jam to the center of each cookie. Alternately, bake cookies without jam.
Bake the cookies 11 to 13 minutes, rotating the trays at the halfway point. The cookies are done when the edges are light golden and the bottom is golden.
Transfer the cookies to a wire rack to cook completely before eating. Alternately, If the "thumbprint" fills in during cooking, make an indentation again with the 1/2-teaspoon spoon while the cookies are still hot. Then fill the indentations with the chocolate ganache or jam. But I wouldn't rule out the kisses; position them while the cookies are still warm so they'll stick to the top.
Store the cookies in an airtight container in a single layer. If you need more than one layer, place a piece of parchment between them.
Add a silica packet to the container (such a GREAT idea as I have TONS from my supplement bottles ... start collecting YOURS).
Keep at room temperature for up to 5 days or in the fridge for up to two weeks. You can also freeze them wrapped in parchment in an airtight container for up to two months. Simply take out as may cookies as you'll need and thaw at room temperature for an hour before eating.
Ingredients
Directions
Combine the sugar and softened fat in a large bowl. Beat on low with an electric mixture or stand mixer with the paddle attachment until well-combined (we used to call this creaming).
Add the egg and vanilla extract to the bowl and beat and beat well until completely mixed.
In a separate bowl, whisk together the the almond flour, tapioca, and salt.
Pour the dry ingredients into the bowl with the wet ingredients. Use a spatula or wooden spoon to mix until a uniform dough forms.
Cover the bowl and chill the dough in the refrigerator for at least 30 minutes.
When you're ready to bake, heat the oven to 350 degrees F with the racks set in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
Use a small cookie scoop or pinch off dough into 24 balls. Roll them with your hands into 1-inch balls. Arrange them on the two sheets.
Press down on each dough ball with your fingers or the bottom of a flat measuring cup until it's 1/2-inch thick. Use your thumb or the bottom of a 1/2-teaspoon measuring spoon to make an indentation in the center of each cookie. If cracks form,
Add a heaping 1/4-teaspoon of jam to the center of each cookie. Alternately, bake cookies without jam.
Bake the cookies 11 to 13 minutes, rotating the trays at the halfway point. The cookies are done when the edges are light golden and the bottom is golden.
Transfer the cookies to a wire rack to cook completely before eating. Alternately, If the "thumbprint" fills in during cooking, make an indentation again with the 1/2-teaspoon spoon while the cookies are still hot. Then fill the indentations with the chocolate ganache or jam. But I wouldn't rule out the kisses; position them while the cookies are still warm so they'll stick to the top.
Store the cookies in an airtight container in a single layer. If you need more than one layer, place a piece of parchment between them.
Add a silica packet to the container (such a GREAT idea as I have TONS from my supplement bottles ... start collecting YOURS).
Keep at room temperature for up to 5 days or in the fridge for up to two weeks. You can also freeze them wrapped in parchment in an airtight container for up to two months. Simply take out as may cookies as you'll need and thaw at room temperature for an hour before eating.
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