Description
These gluten-free almond thumbprint cookies have everything you want in a good almond cookie: a soft, tender center, lightly golden edges, and a rich almond flavor with delicate notes of vanilla, lemon, and rose. They are also sugar-free, lectin-free, and dairy-free but you would never guess from the taste or texture. Finish them with a whole blanched almond or your favorite homemade sugar-free jam.
Ingredients
- 2 pastured eggs
- 1 cup millet flakes
- 1 cup + 2 tablespoons almond flour, plus more if needed
- 4 tablespoons blanched almond butter
- 4 tablespoons coconut oil, room temperature
- 2 teaspoons yacon syrup, allulose syrup, or even honey
- 2 tablespoons rose water
- 2 teaspoons pure vanilla extract, or vanilla powder
- Pinch of salt
- Zest of 1 large organic lemon (or 2 small lemons)
- 22–25 whole blanched almonds
- 1 tablespoon inulin powder, for dusting
Instructions
- Preheat the oven to 350°F (175°C) and prepare a baking sheet (I used a perforated cookie sheet).
- Lightly beat the eggs in a small bowl.
- Combine the millet flakes and almond flour in a large bowl. Add the almond butter, coconut oil, sweetener, rose water, vanilla, salt, lemon zest, and beaten eggs. Mix with your hands until a cohesive, slightly sticky dough forms.
- Scoop about 1 tablespoon of dough and roll it into a ball. Place it on the baking sheet and repeat with the remaining dough.
- Gently press one blanched almond into the center of each cookie. You should get approximately 22 cookies.
- Bake for about 20 minutes, or until set and lightly golden. Cool completely, then dust with inulin powder.
Notes
Baking sheet: I baked these cookies on a perforated baking sheet. If using a regular baking sheet, baking time may vary slightly, so use the appearance and texture of the cookies as your guide.
For jam thumbprints, replace the whole almond with a small amount of homemade sugar-free jam.
If the dough feels too soft to shape, add a little more almond flour.