Thumbprint Cookies

Written by Eydie Desser

All I can say is YUM!  These cookies were originally supposed to be a no-bake concept, but all of us at Garden of Eydie were standing in the kitchen and almost like lightning, at the exact same time thought “Hey, why don’t we try baking them just to see what happens.”  Well, what happened was scrumptious and full of flavor! –Ashley

Ingredients

Cookie Ingredients:

  • 2 cups almond meal
  • ¼ cup pure maple syrup
  • ½ cup smooth almond butter
  • Jam Ingredients:
  • 2 ½ cups fresh strawberries, sliced
  • ¼ cup maple sugar
  • 1 TB lemon juice

Instructions

Preheat oven to 350℉

Make the Cookie:

1- Place the cookie ingredients In a large bowl.  Using your hands, mix all of the cookie ingredients together.  

2- In the palm of your hands, roll the dough into 12 small balls and place them on a parchment lined cookie sheet.  Gently indent each dough-ball with your thumb.

Making the Jam:

1- Mix strawberries and maple sugar in a medium saucepan over low heat.  

2- Cover and simmer for 3 minutes.  This will help make the strawberries soft and malleable. 

3- Remove the cover.  Use a large fork to mash the strawberries in the pan. 

4- Stir in lemon juice.  

5- Cover and let simmer over low heat for another 5 minutes, mixing occasionally until jam like.

6- Remove from heat.

Prepare the Cookies and Bake:

1- With a small spoon, scoop small amounts of the jam to fill in the thumbprint indentation on each cookie.

2- Place cookies in the oven and bake for 15-18 minutes, or until just crispy, yet slightly soft in the center.


I love them warm, but they’re just as good at room temp, or even frozen!

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