Almond Thumbprint Cookies with Raspberry Jam: sometimes you have to go paleo (no grains, no dairy, no refined sugar)

So it looks like I’m having a bit of nostalgia for winter. Whipped up these guys and then realized they are typically a holiday treat too. Ooops. But come on, I mean how can you shut down an almond and raspberry combo? And putting them on an apple plate makes them more summery, yeah?


Plus I was bringing them to a yoga teaching session and you can’t just bring any old dessert to these kinds of meetings. Yogis are all healthy and stuff, right? So these guys are PALEO (i.e. no grains, no refined sugar, no dairy). But do you worry your lil ol’ mind, they are still delicious. Don’t believe me, give them a shot.


They are soft and chewy and pretty darn healthy. What are you waiting for, get baking.

What you need:

2 cups blanched almond flour
1/4 cup coconut flour
1/3 cup pure maple syrup
1 teaspoon baking powder
1/4 teaspoon salt
7 tablespoons unrefined coconut oil, melted and cooled slightly*
1 large egg, room temperature
2 teaspoons almond extract
1/3 cup raspberry jam or jam of choice

*Unrefined coconut oil gives these guys a coconut taste. If that is not your cup of tea, you can use refined coconut oil or soy-free Earth Balance butter (1 to 1 ratio), but then they are not really Paleo anymore, read here and here.

What to do:

In a bowl, stir together the almond flour, coconut flour, baking powder and salt.

In another bowl, stir together the coconut oil, egg, maple syrup, and almond extract.

Add the flour mixture to the wet mixture and stir just until combined. The dough will feel quite wet. Let sit for 10 minutes so that the coconut flour can absorb the liquid.

Pre-heat the oven to 350 °F and line a cookie sheet with a piece of parchment paper.

Roll the dough into 1″ balls and place 2″ apart on the prepared cookie sheet.

Using your thumb or the back of a 1/2 teaspoon (works like a gem) to make an indentation about 3/4 of the way down into each cookie. You may want to re-form the edges a little to make them prettier.


Fill each indentation with 1/2 teaspoon of jam. Be sure not to overfill them.

Bake for 8 minutes or until the cookies have barely started browning on the bottom.

Let the cookies, which will be very soft, cool for 5 minutes on the baking sheet and then remove to a wire rack to cool completely.

Eat up. Or refrigerate in an airtight container for up to 4 days.


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