Description
Soft and buttery paleo/SCD-friendly almond cookies with a sweet raspberry jam. SCD, Paleo, Grain-Free, Gluten-free, Dairy-Free, Refined-sugar-free.
Ingredients
- 1 3/4 cups almond flour
- 1/4 cup coconut flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 egg, room temperature
- 1/3 cup coconut oil, melted and cooled
- 1/4 cup honey
- 1/2 tsp. vanilla extract
- 1/2 tsp. almond extract
- 1/4 cup chopped almonds
(Optional): 1/4 cup melted coconut butter, to glaze.
Instructions
- Preheat the oven to 350F and lightly grease a baking sheet with nonstick spray.
- In a large bowl, combine the almond flour, coconut flour, baking powder, and salt. Stir.
- Add in the egg, coconut oil, honey, vanilla extract, and almond extract. Beat with an electric hand mixer until a thick dough forms. Cover and place in the freezer to chill for 15 minutes.
- Using a 2 tbsp. measuring spoon, scoop out the chilled dough on to the cookie sheet. Lightly roll each cookie dough ball between the palms of your hands to smooth. Roll each ball in the chopped almonds.
- Using your thumb, press a hole into the center of each cookie dough ball. Fill the hole with raspberry jam.
- Bake for 8-10 minutes, until slightly golden-brown on the bottom.
- (Optional) Glaze with the melted coconut butter before serving!
- Category: Something sweet
- Method: bake
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 5
- Fat: 12
- Carbohydrates: 8
- Fiber: 2
- Protein: 4
Keywords: specific carbohydrate diet, paleo, paleo cookies, healthy cookies, thumbprint cookie recipe, holiday baking, easy cookies, raspberry cookies, almond flour, grain-free, gluten-free, dairy-free