There are few traditions as sweet as baking holiday cookies to share with fam and friends, but it’s no easy feat finding recipes that aren’t loaded with refined sugar and dairy and actually taste good. These thumbprint cookies from Laurel Gallucci of Sweet Laurel Bakery capture all the cuteness and crave-ability of the classic version, but without any naughty ingredients.
Holiday miracle or just the kitchen wizardry of our fave grain-free, dairy-free baking babe, Laurel? We’d guess it’s a bit of both. Make a practice-batch of this one-bowl-wonder tonight, and keep the recipe on hand for the rest of the holiday season…
Raspberry Thumbprint Cookies
Yields about 1 dozen cookies
2 cups almond flour
1/4 cup coconut oil (melted)
1/4 cup maple syrup
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp Himalayan pink salt
For the jam:
2 cups raspberries
2 Tbsp lemon juice
2 Tbsp maple syrup
Preheat oven to 350. Prepare a cookie sheet by lining with parchment paper.
First, prepare the jam:
Place all ingredients for jam in saucepan and cook raspberries with the maple syrup and lemon while gently smashing berries. Allow berry mixture to come to a soft simmer for about 5 minutes. Set aside and allow to cool.
While jam is cooling, prepare cookie dough:
Place almond flour, maple syrup, coconut oil, baking soda, salt, vanilla extract and cinnamon in a bowl. Stir gently. Scoop 1-2 tablespoons of batter from bowl, and form into a ball. Place cookie dough on prepared sheet. Press thumb into center of cookie dough ball.
Fill imprint with jam. Repeat with remaining dough and jam.
Bake cookies 8-10 minutes, until golden brown and jam is bubbling. Allow to cool 10 minutes. Top each thumbprint with additional jam, if desired. Enjoy!
Note: Cookie dough and jam can be made up to five days ahead and refrigerated until use.
Bookmark these grain-free sugar-free recipes from Laurel for more healthy holiday baking inspiration.