Gluten and refined sugar-free recipe for Almond and Apricot Thumbprint Cookies

2 1/3 cups almond flour
a pinch of salt
1 teaspoon baking powder
grated zest of one lemon
½ cup of honey
6 tablespoons softened butter
½ teaspoon vanilla essence
½ cup coconut flour – to dust surface and handle dough
12 teaspoons sugar-free apricot jam – or any jam you like

How to
First off, in a mixing bowl, combine the almond flour with salt, baking powder and zest. Set aside.

In another mixing bowl, whisk the honey, butter and vanilla essence for a few minutes until fully incorporated and foamy.

Combine the dry ingredients with the wet ingredients until incorporated. Use the extra coconut flour to dust your hands and surface, while working through the dough until you have a manageable, incorporated dough. Cling wrap and refrigerate for 30 min.

Preheat the oven to 180 degrees Celsius and prepare an oven-safe baking tray with non-stick spray.

Remove the dough from the fridge and roll little small balls that easily fits in the palm of your hand.

Arrange the balls on the baking tray and carefully push a slight indent with your thumb.

Bake for 12 – 15 minutes until golden. Remove from oven and leave to cool.

After cooling time, scoop the jam into the indents on the cookies.


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Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.