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Almond Thumbprint Cookies with Cranberry Fig Jam
When it's cold outside, nothing is more comforting than the smell of freshly baked cookies in a warm kitchen. So grab your oven mitts and give these thumbprint cookies a go! Sweet and slightly nutty with a hint of vanilla, the cookies make the perfect base for your homemade cranberry fig jam.
Ingredients
- 2 cup Almond Flour
- 1/4 cup Coconut Oil
- 1/4 cup Maple Syrup
- 1 tsp Vanilla Extract
- 1/2 tsp Almond Extract
- 1/4 tsp Sea Salt
- 2 tbsp Cranberry Fig Jam – see Cranberry Fig Jam recipe
Directions
1
Preheat the oven to 350F and line a baking sheet with parchment paper.
2
To make the jam, add 1 cup of dried figs, 1 cup of dried cranberries, 2 inches of fresh ginger root, and 1 cup of orange juice to a large bowl and heat in the microwave for four minutes to soften. Set aside to cool.
3
Once cooled, add mixture and 1 teaspoon of vanilla extract to a blender and pulse 4 to 5 times. Set aside.
4
To make the cookies, add the coconut oil, maple syrup, vanilla, and almond extract to the blender pitcher and blend on low for 10 seconds.
5
Add the almond flour and sea salt to the blender and pulse around 4 times or until a uniform dough is formed.
6
Scoop the dough into tablespoon-sized amounts and use your hands to roll them into smooth balls.
7
Place the balls onto the lined baking sheet about two inches apart. Use your thumb to press into the center of each cookie, creating a well for the jam.
8
Add 1/2 teaspoon of jam to the center of each cookie.
9
Bake for about 8 to 10 minutes at 350F, or until lightly golden. Allow to cool on the baking sheet for at least 10 minutes before transferring to a wire rack to cool completely.
10
Enjoy!
See Nutrition Info
Nutritional information
Recipe: Almond Thumbprint Cookies with Cranberry Fig Jam
Serving in this recipe: 12
| Calories: 190 | |
| Total Fat: 12 g | 18.4% |
| Saturated Fat: 4.5 g | 22.1% |
| Cholesterol: 0 mg | 0% |
| Sodium: 50.8 mg | 2.1% |
| Total Carbs: 15 g | 5.2% |
| Dietary Fiber: 2 g | 10.6% |
| Sugar: 10 g | |
| Protein: 4 g | 8.4% |
| Vitamin A: 0% | Vitamin C: 5.7% |
| Calcium: 4.7% | Iron: 8.7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Can be made with
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