Cardamom Almond Paleo Thumbprint Cookies
User Reviews
4.7
Cardamom Almond Paleo Thumbprint Cookies
Description
The Cardamom Almond Paleo Thumbprint Cookies mix almond flour, baking soda, salt, and ground cardamom to infuse the dough with a light spice and nutty aroma. Melted coconut oil and pure maple syrup add moisture and natural sweetness, while vanilla and almond extracts enhance the almond flavor. Pressing the dough into thumbprints and filling with cranberry sauce creates a pleasant contrast of textures and flavors after baking. The cookies are golden brown around the edges with a soft center that holds the jam filling well.
Baking at 375 degrees F ensures a crisp edge and tender middle without drying out the cookie. The cardamom introduces a subtle floral warmth that complements the tartness of cranberry sauce, making these cookies suitable for tea time or as a paleo-friendly treat. The almond flour base provides a gluten-free alternative that still produces a satisfying texture.
Use any preferred jam or preserves in the thumbprints to vary the flavor. The dough consistency is key; adding extra coconut oil or maple syrup if crumbly helps achieve the right pliability for shaping. Enjoy freshly baked for best texture and flavor.
Ingredients
- 2 ½ cups almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt sea salt
- ¼ teaspoon ground cardamom
- 5 Tbsp coconut oil melted and cooled
- 3 Tbsp pure maple syrup
- 1 teaspoon vanilla extract pure
- 1 teaspoon almond extract
- cranberry sauce or jam, homemade
Instructions
- Preheat the oven to 375 degrees F.
- Add the dry ingredients to a bowl and stir to combine.
- Add the remaining (wet) ingredients to the bowl with the dry ingredients and stir vigorously until well-combined and a dough forms. If the dough seems too crumbly, add another tablespoon of coconut oil or pure maple syrup. The dough should resemble the consistency of regular cookie dough - neither too wet nor too dry, and it should press together easily.
- Roll a small ball of cookie dough in your palms, and gently press the center with your thumb. Place on a cookie sheet. Repeat for remaining cookie dough.
- Fill the cookies with cranberry sauce (or preserves of choice) by measuring ½ teaspoon of sauce/preserves/jam per cookie, and placing in the center well of the cookie.
- Bake in the oven for 8 to 12 minutes, or until cookies are golden-brown around the edges.
Notes
- Any store-bought or homemade jam can substitute the cranberry sauce; fig preserves work well.
- If the dough feels too dry, add more coconut oil or maple syrup to help it stick together better for shaping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 22cookies
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Serving | 1of 22 | |
| Calories | 115kcal | 6% |
| Carbohydrates | 8g | 3% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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