Almond Flour Thumbprint Cookies

 

These thumbprint cookies are gluten-free, grain-free, dairy-free, and paleo-friendly and SO SO easy!!

Makes: 12 cookies

INGREDIENTS

Lemon Curd Filling:

• 3 eggs
• 3 lemons, zested and juiced
• ⅓ cup honey
• ¼ tsp sea salt
• 6 tbsp nutiva or coconut oil
  
  Whisk together the eggs, lemon juice, zest, honey and salt in a small pot. Place the pot on moderately low heat, whisk continuously and cook for 6-7 minutes, or until the sauce thickens. Add the oil, one tablespoon at a time until fully incorporated. Transfer to a jar and place in the refrigerator until cookies are ready for filling.

-OR-

Dark Chocolate Filling:

• 3/4 cup dark chocolate dairy-free chocolate chips or chocolate pieces 
• 1 tablespoon of coconut oil
  
  Melt these together when you are ready to fill the cooled thumbprints. Spoon melted chocolate mixture into thumbprints cookies and cool until hard.

Cookies

• 2 cups almond flour 
• ½ tsp baking soda
• ¼ tsp sea salt
• ¼ cup honey
• 2 tablespoons of lemon juice and 1 optional tablespoon of zest (OR, if doing dark chocolate filling, 2 tsp almond extract and 1 Tablespoon + 1 teaspoon rice/almond/coconut milk)

INSTRUCTIONS

1. Preheat oven to 350 degrees fahrenheit.
2. In a mixing bowl, stir together all cookie ingredients. Drop tablespoon-sized balls of dough, evenly spaced, onto a parchment-lined cookie sheet. Use your thumb to create an indentation in the cookie. 
3. If using lemon filling, fill the indentation with a dollop of lemon curd before putting cookies in oven to bake. If using chocolate, fill after cookies are baked by themselves and are fully cooled.
4. Cook for 8-10 minutes. Be careful not to overcook as the cookies will not change color much, but they will brown on the bottom. Cool for 10 minutes.