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Almond thumbprint cookies

Almond Thumbprint Cookies (Lectin-Free, Sugar-Free)

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Description

Looking for a sweet treat easy to make that is delicious and also healthy? These almond thumbprint cookies are lectin-free, gluten-free, and sugar-free. They have a great texture and flavor, freeze really well, and even are easy to personalize to your taste. If desired, you can use a homemade, sugar-free jam as a filling.


Ingredients

  • 2 pastured eggs
  • 1 cup millet flakes (check the post above for replacement)
  • 1 cup almond flour + 2 tablespoons
  • 4 tablespoons almond butter (made with blanched almonds)
  • 4 tablespoons coconut oil, room temperature
  • 2 teaspoons local honey / Yacon syrup / another preferred sweetener
  • 2 tablespoons rose water
  • 2 teaspoons pure vanilla extract (or vanilla powder/seeds from a pod, be generous if you like the vanilla flavor)
  • pinch of salt
  • zest from 1 big organic lemon (or from two small ones)
  • 2225 blanched almonds, whole 
  • 1 tablespoon inulin powder

Instructions

  1. Preheat the oven to 350F and prepare a cookie baking sheet. 
  2. Beat the eggs lightly in a small bowl.
  3. In a big bowl, mix the millet flakes and almond flour. Add the coconut oil, almond butter, honey, rose water, vanilla, lemon zest, salt and beaten eggs and combine. Start mixing everything with your hands, until you get a sticky dough. 
  4. Take about 1 tablespoon of dough and shape it into a ball. Add to the baking sheet. Repeat, making sure you leave some space in between. 
  5. Take one almond and gently press it in the middle of a dough ball. Repeat until you make all the cookies. I get about 22 cookies from this quantity. 
  6. Bake for about 20 minutes. Let them cool down and powder them with inulin powder. You can eat them immediately, store them in the fridge for a day, or freeze them.

Notes

You can use the same dough but make another filling – like a sugar-free homemade jam. To make these cookies I used a cookie sheet pan with wholes, so time might vary depending on the type of pan you will use.