Description
These Strawberry Jam Thumbprint Cookies feature a soft, buttery almond-oat shortbread base filled with sweet strawberry jam. Made with healthier ingredients like maple syrup and coconut oil, they’re the perfect treat for holidays or any occasion!
Ingredients
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1 large egg
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1/4 cup maple syrup
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1/4 cup coconut oil, melted
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1 tsp vanilla extract
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2 cups (200g) almond flour (or almond meal)
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3/4 cup (75g) oat flour (or all-purpose flour)
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1 tsp baking powder
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1/4 cup strawberry jam
Instructions
1. Prep the Oven & Dough:
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Preheat oven to 350°F (160°C).
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Line a baking tray with parchment paper.
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In a large bowl, whisk together egg, maple syrup, coconut oil, and vanilla.
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Stir in almond flour, oat flour, and baking powder until a dough forms.
2. Shape the Cookies:
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Scoop 1 tablespoon of dough and roll into 24 smooth balls.
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Place them on the prepared tray, spacing them evenly.
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Press your thumb or a ½ teaspoon measuring spoon into the center of each cookie to create an indent.
3. Fill & Bake:
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Spoon 1 teaspoon of strawberry jam into each indent.
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Bake for 12-15 minutes, until edges turn lightly golden.
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Let cookies cool completely before enjoying!
Notes
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Storage: Keep in an airtight container at room temperature for 3-4 days, or refrigerate for up to 1 week.
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Freezing: Freeze baked cookies in a sealed bag for up to 2 months.
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Variations: Swap strawberry jam for raspberry, blueberry, or apricot for different flavors!
Nutrition
- Serving Size: 2 cookies
- Calories: 160 kcal
- Sugar: 6g
- Sodium: 20mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg