Description

These grain-free, AIP/Paleo Thumbprint Cookies are a holiday classic! They’re made with a simple dough, filled with a delicious berry filling, and come together quickly with no dough chilling required.

Ingredients

Units Scale

1 cup + 1 tbsp arrowroot starch
1/4 cup coconut flour
1/2 tsp baking soda
1/4 tsp sea salt
1 tsp gelatin
1/4 cup coconut oil, melted
1/4 cup + 2 tbsp maple syrup, hot
1 tsp vanilla extract
1 tsp apple cider vinegar
jam or berry filling of choice

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Instructions

Preheat oven to 350F and line a large cookie sheet with parchment paper.
In a large bowl combine arrowroot starch, coconut flour, baking soda, sea salt and gelatin. Make a well in the center of the dry ingredients.
In a separate bowl, combine hot melted coconut oil, hot maple syrup, vanilla extract, and apple cider vinegar.
Pour the wet ingredient mixture into the center of the dry ingredients. Stir to combine then use your hands to bring the dough together.
Using a TBSP scoop, scoop out a ball of dough and roll into a ball between your hands.
Place the ball of dough on prepared cookie sheet and use the back of a 1 tsp measuring spoon to press an indentation into the center of each cookie.
Repeat steps 5 & 6 with remaining dough.*
Bake in middle rack of oven for 10-12 minutes.
Allow cookies to cool 2-3 minutes and then transfer to cooling rack to cool completely.
Once cookies have cooled, spoon your filling of choice into the ‘thumbprint’ indentations.

Notes

Ensure that the coconut oil is completely melted and that both coconut oil and maple syrup are hot, i.e. warmed up in the microwave. The liquid from the coconut oil and maple syrup gives the dough moisture.

*I recommend shaping each cookie one at a time while the dough is pliable. This helps prevent the oil from hardening in the dough and cracking. If dough cracks, use wet fingers to bring the dough back together.

This recipe has been updated December 2024.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Desserts
Method: Baked
Cuisine: American