Description

Soft & buttery paleo shortbread cookies riddled with pistachios and filled with a refined-sugar-free strawberry jam! These healthier thumbprint cookies are one of my favorites to make for a fun summertime dessert. Paleo, Grain-free, Gluten-free, Refined-sugar-free, Dairy-Free, SCD-friendly.

Ingredients

Scale

1 3/4 cups almond flour
1/4 cup coconut flour
1/3 cup granulated monk fruit
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 egg, room temperature
1/3 cup coconut oil, melted
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1/4 cup chopped pistachios
2 tbsp. unsweetened shredded coconut
1/4 cup refined-sugar-free strawberry jam

Instructions

Preheat the oven to 350F and prepare a cookie sheet by lining it with a sheet of parchment paper.
Combine all of the ingredients together (except the pistachios, coconut, and jam) in a large 9 cup food processor in the order listed above. Blend on high for about a minute until a thick cookie dough forms.
Using a tablespoon, scoop out evenly-sized balls of cookie dough. Lightly roll each one between the palms of your hands to smooth out the edges and place on to the prepared cookie sheet.
Mix the chopped pistachios and shredded coconut together in a shallow mixing bowl. Roll each ball of cookie dough in the pistachio mixture to evenly coat the outside. Lightly press a hole into the center of each ball of cookie dough with your thumb and place back on the cookie sheet.
Fill each hole with about a teaspoon of strawberry jam.
Bake for 10-12 minutes, until the edges are slightly golden-brown.

Notes

Store leftover cookies in an air-tight container at room temperature for up to a week or store in the freezer for a couple months!

Category: something sweet
Method: bake

Nutrition

Serving Size: 1 cookie
Calories: 125
Sugar: 2
Fat: 11
Carbohydrates: 5
Fiber: 2
Protein: 3

Keywords: grain-free, paleo, paleo cookies, refined-sugar-free, healthy baking, easy cookie recipe, low carb, almond flour, gut health, monk fruit, pistachios, healthy dessert