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Paleo Thumbprint Cookies

Yields24 ServingsPrep Time40 minsCook Time30 minsTotal Time1 hr 10 mins

Looking for Paleo Christmas cookies? These Thumbprint Cookies more than fill the bill brim-full with jam or Paleo Chocolate Ganache. Happy Holidays!

 ¾ cup Lakanto, maple sugar, or coconut sugar
 ¼ cup ghee, coconut oil or butter, softened to room temperature
 1 large egg
 1 tsp vanilla extract
 2 cups almond flour
  cup tapioca flour
 ¼ tsp kosher salt
  cup 100% fruit jam, preserves, or Paleo frosting or ganache (but I wouldn't rule out Hershey's kisses)
1

Combine the sugar and softened fat in a large bowl. Beat on low with an electric mixture or stand mixer with the paddle attachment until well-combined (we used to call this creaming).

2

Add the egg and vanilla extract to the bowl and beat and beat well until completely mixed.

3

In a separate bowl, whisk together the the almond flour, tapioca, and salt.

4

Pour the dry ingredients into the bowl with the wet ingredients. Use a spatula or wooden spoon to mix until a uniform dough forms.

5

Cover the bowl and chill the dough in the refrigerator for at least 30 minutes.

6

When you're ready to bake, heat the oven to 350 degrees F with the racks set in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.

7

Use a small cookie scoop or pinch off dough into 24 balls. Roll them with your hands into 1-inch balls. Arrange them on the two sheets.

8

Press down on each dough ball with your fingers or the bottom of a flat measuring cup until it's 1/2-inch thick. Use your thumb or the bottom of a 1/2-teaspoon measuring spoon to make an indentation in the center of each cookie. If cracks form,

9

Add a heaping 1/4-teaspoon of jam to the center of each cookie. Alternately, bake cookies without jam.

10

Bake the cookies 11 to 13 minutes, rotating the trays at the halfway point. The cookies are done when the edges are light golden and the bottom is golden.

11

Transfer the cookies to a wire rack to cook completely before eating. Alternately, If the "thumbprint" fills in during cooking, make an indentation again with the 1/2-teaspoon spoon while the cookies are still hot. Then fill the indentations with the chocolate ganache or jam. But I wouldn't rule out the kisses; position them while the cookies are still warm so they'll stick to the top.

NOTES:
12

Store the cookies in an airtight container in a single layer. If you need more than one layer, place a piece of parchment between them.

13

Add a silica packet to the container (such a GREAT idea as I have TONS from my supplement bottles ... start collecting YOURS).

14

Keep at room temperature for up to 5 days or in the fridge for up to two weeks. You can also freeze them wrapped in parchment in an airtight container for up to two months. Simply take out as may cookies as you'll need and thaw at room temperature for an hour before eating.

Nutrition Facts

Serving Size 1 cookie

Servings 0


Amount Per Serving
Calories 123
% Daily Value *
Total Fat 7g11%
Total Carbohydrate 13g5%

Dietary Fiber 0g
Sugars 9g
Protein 2g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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