Flourless Thumbprint Tea Cookies
Prep time:
Cook time:
Total time:
Serves: 8
- 2 cups of almond flour
- ⅓ cup of maple syrup
- ¼ cup of coconut flakes
- ½ teaspoon of pure vanilla extract
- ¼ cup of blackberry or raspberry preserves
- Preheat oven to 325 F
- Cover baking sheet with parchment paper
- Combine maple syrup and vanilla in a small bowl
- Whisk together almond flour and coconut flakes in a medium bowl
- Add in maple syrup and vanilla to almond flour and combine well with a fork or with your hands. The mixture will be thick and sticky
- Form tablespoon size balls from the dough with your hands gently flattening each one half way and then placing them on the baking sheet.
- Make an imprint on each cookie with your thumb
- Drop small amount of preserves in the center of each cookie. Distribute ¼ cup of preserves among the cookies.
- Bake for 10 minutes. Cookies will be golden. Be careful to not over bake as these will turn brown very quickly.
- Dry on drying rack or ceramic plate
- Makes about 16 cookies
Recipe by Kitchen to Nirvana at https://kitchentonirvana.com/2013/01/29/flourless-thumbprint-tea-cookies/
3.2.1596