Almond and Apricot Thumbprint Cookies

Weekdays are just such dreary days.  And yet, at the same time it is also kind of empowering knowing you are smashing those deadlines. Having a powerful, good-for-you-snack like these Almond and Apricot Thumbprint Cookies will make any day a GREAT day.

No better mood changer than something deliciously sweet and sugary, yes? The very good news is that these Almond and Apricot Thumbprint Cookies are free from gluten and refined sugar – which a weekday totally needs…

I used almond flour and combined it with butter, baking powder and vanilla essence – sweetened with naturally good for you honey and finished off with sugar free apricot jam for a delicious guilt free treat.

I was very chuffed with these, even my littlest of fussy eaters had a go at them and he loved it. I wasn’t even phased when he finished like five in a row – BECAUSE HEALTHY – was all I was thinking about… Well, healthier, that is. Another low carb, sugar free treat are these Banting Coconut Macaroons, would love to know what you think of them, so drop a comment below! Enjoy!

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Almond and Apricot Thumbprint Cookies

A refined sugar and gluten free treat made with almond flour and sugar free apricot jam.

Votes: 1
Rating: 4
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Rate this recipe!

Course

After dessert treat

Prep Time

40 min

Cook Time

15 min

Servings

dozen MetricUS Imperial

Ingredients

• 2 1/3 cups almond flour
• pinch salt
• 1 teaspoon baking powder
• 1 teaspoon lemon zest
• 1/2 cup natural honey
• 6 tablespoons soft butter
• 1/2 teaspoon vanilla essence
• 1/2 cup coconut flour to dust surface and handle dough
• 12 teaspoons sugar free jam

Course After dessert treat Prep Time 40 min Cook Time 15 min Servings dozen MetricUS Imperial Ingredients 2 1/3 cups almond flour pinch salt 1 teaspoon baking powder 1 teaspoon lemon zest 1/2 cup natural honey 6 tablespoons soft butter 1/2 teaspoon vanilla essence 1/2 cup coconut flour to dust surface and handle dough 12 teaspoons sugar free jam

Votes: 1 Rating: 4 You: Rate this recipe!

Instructions

1. First off, in a mixing bowl, combine the almond flour with salt, baking powder and zest. Set aside.
2. In another mixing bowl, whisk the honey, butter and vanilla essence for a few minutes until fully incorporated and foamy.
3. Combine the dry ingredients with the wet ingredients until incorporated.
4. Use the extra coconut flour to dust your hands and surface, while working through the dough until you have a manageable, incorporated dough. Cling wrap and refrigerate for 30 min.
5. Preheat the oven to 180 degrees Celsius and prepare an oven safe baking tray with non stick spray.
6. Remove the dough from the fridge and roll little small balls that easily fits in the palm of your hand.
7. Arrange the balls on the baking tray and carefully push a slight indent with your thumb.
8. Bake for 12 – 15 minutes until golden. Remove from oven and leave to cool.
9. After cooling time, scoop the jam into the indents on the cookies.

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