Description
Soft & buttery thumbprint cookies with a subtle lemon flavor and homemade 2-minute blueberry jam. SCD, Paleo, Grain-free, Gluten-free, Refined-sugar-free, Dairy-free
Ingredients
Blueberry Jam:
- 1 cup blueberries
- 1 tsp. honey
- 1 tsp. lemon juice
- 1 tsp. coconut flour
- dash of sea salt
Cookies:
- 2 cups blanched almond flour
- 1/2 cup coconut oil, melted
- 1/4 cup honey
- 1 tsp. vanilla extract
- juice & zest of 1 small lemon
- 1/2 tsp. baking powder
- 1/4 tsp. salt
Instructions
- Preheat the oven to 350F and lightly grease a cookie sheet.
- Combine the almond flour, melted coconut oil, honey, vanilla, lemon juice, lemon zest, baking powder, and salt. Stir well until a thick cookie dough forms.
- With your hands, form the dough into a large ball. Cover and place in the refrigerator for at least 30 minutes.
- While the dough is in the refrigerator, combine the blueberries, honey, lemon juice, and sea salt in a microwave-safe bowl.
- Place the bowl in the microwave and cook on for 2 minutes. Mash the blueberries with a fork and stir in the coconut flour. Set aside for 5 minutes to thicken.
- With a cookie scooper, scoop out the chilled cookie dough on to the baking sheet. Lightly press your thumb into the center of each ball of cookie dough.
- Fill each “thumbprint” with about a teaspoon of the homemade blueberry jam.
- Bake for 10-12 minutes, until edges are slightly golden-brown.
Notes
I like to top these cookies off with a sprinkle of dried lemon zest, but this is optional.
- Category: something sweet
- Method: bake
Nutrition
- Serving Size: 1 cookie
- Calories: 240
- Sugar: 9
- Fat: 19
- Carbohydrates: 15
- Fiber: 3
- Protein: 4
Keywords: specific carbohydrate diet, scd recipe, healthy cookie recipe, paleo, healthy dessert, grain-free cookies, gluten-free baking, low sugar, dairy-free, easy cookie recipe, blueberry, lemon, thumbprint cookies