Thumbprint Cookies (Grain Free, Paleo, Primal, Gluten Free, Gaps)

Thumbprint Cookies (Grain Free, Paleo, Primal, Gluten Free, Gaps) via DeliciouslyOrganic.net #paleo

Thumbprint cookies are icons of the holiday season for me. Usually filled with a Hershey’s kiss, my cookies feature homemade chocolate hazelnut spread. You don’t have to miss out on your favorite cookies just because you’re avoiding grains and gluten this holiday season! Last year, I gave you my grain free slice-and-bake cookies, now I’m using that dough to make little sweets filled with homemade chocolate hazelnut spread.

Thumbprint Cookies (Grain Free, Paleo, Primal, Gluten Free, Gaps) via DeliciouslyOrganic.net #paleo

I tested the cookies two ways: one with maple sugar and a bit of arrowroot flour and one with honey as the sweetener. I prefer the dough with the maple sugar because they have more of a shortbread consistency, especially since the added arrowroot helps add that bit of “crunch”. The honey-sweetened dough is nice and flavorful without being too sweet. Like many grain-free baked goods, they’re best eaten the day they’re baked; they tend to soften overnight.

Thumbprint Cookies (Grain Free, Paleo, Primal, Gluten Free)

Serving Size: Makes 1 dozen cookies

Thumbprint Cookies (Grain Free, Paleo, Primal, Gluten Free)

You can fill these with jam or another sweet filling!

Ingredients

    For the dough:

  • 2 cups almond flour
  • 2 tablespoons coconut flour
  • 1/2 cup organic maple sugar or whole cane sugar or sucanat

  • 1/2 teaspoon unflavored gelatin (I prefer Bernard Jensen)

  • 1 teaspoon arrowroot
  • 3/4 teaspoon Celtic sea salt

  • 8 tablespoons unsalted butter or 5 tablespoons palm shortening, cold, cut into tablespoons

  • 1/2 cup homemade chocolate hazelnut spread

Instructions

Preheat oven to 350ºF and and adjust rack to middle position. Place almond meal, coconut flour, maple sugar, gelatin, arrowroot and sea salt in the bowl of a food processor. Pulse 2-3 times to combine. Add butter and process until dough forms a ball. Using a 1 1/2 -inch cookie scoop, spoon a cookie dough ball and then using your hands, roll it into a ball. Place it on a baking sheet lined with parchment paper and using your finger, put an indentation in the top of the cookie dough ball. Repeat with remaining dough. Bake for 11 minutes, until just turning golden brown on the edges. Cool completely. When cool, spoon a teaspoon of chocolate hazelnut spread in the center of each cookie.

Thumbprint Cookies (Honey-sweetened adaptation – Gaps)

Serving Size: Makes 1 dozen cookies

Thumbprint Cookies (Honey-sweetened adaptation – Gaps)

Ingredients

Instructions

Preheat oven to 350ºF and and adjust rack to middle position. Place almond meal, coconut flour, honey, gelatin and salt in the bowl of a food processor. Pulse 2-3 times to combine. Add butter and process until dough forms a ball. Using a 1 1/2 -inch cookie scoop, spoon a cookie dough ball and then using your hands, roll it into a ball. Place it on a baking sheet lined with parchment paper and using your finger, put an indentation in the top of the cookie dough ball. Repeat with remaining dough. Bake for 11 minutes, until just turning golden brown on the edges. Cool completely. When cool, spoon a teaspoon of chocolate hazelnut spread or jam in the center of each cookie.

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39 Comments

  1. Lindsay

    Thanks for all the resources you provide. We have no restrictions on wheat in our house, so I’d prefer to make this recipe (and others of yours) with whole wheat flour. How would I make the substitution? Thanks!

  2. Kristen A.

    I made the GAPS variety of thumbprints this evening and they tasted quite salty, though I used unsalted butter. Also, your recipe has 1/4 C honey, where the alternative recipe has 1/2 C maple syrup. Is honey that much sweeter, or did you intend 1/2 C honey? They looked beautiful, just like the pictures, but the flavor wasn’t quite right….

    • Deliciously Organic

      That’s interesting. Did you use Celtic sea salt or another kind of salt. Some processed salts are much more salty than the unrefined options. I did intend to call for 1/4 cup honey, not 1/2 cup. The original recipe calls for maple sugar, so when I use honey I reduce the amount to make up for the extra moisture in the dough. I’ve also noticed that since I don’t eat many sweets, just a little sweetener tastes very sweet to me. I’ll pull down the amount to 1/2 tsp. Celtic sea salt and test them again. Thanks for letting me know!

  3. Sharon Nagel

    I just made these and verified the recipe but my cookies did not hold their pretty shape and melted into flat cookies. Do you think I did something wrong with the butter? Maybe it wasn’t cold enough? (I made the first, non-honey recipe). They look so good and I want to re-make them!

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