Grain-Free Thumbprint Cookies



2 cups almond meal

1/4 cup coconut oil, softened

1/4 cup pure maple syrup or honey

1 tsp. vanilla

1/4 tsp. sea salt

1/4 cup toppings*


Preheat oven to 350 degrees.

Line cookie sheet with parchment paper or silicone mat.

Combine the almond flour, coconut oil, sea salt, vanilla, and maple syrup in a medium mixing bowl.

Using a hand mixer mix the ingredients together until they are all combined and look like yummy cookie dough.

Roll into 24 small balls, place on prepared cookie sheet. Using your thumb, after all they are called thumbprint cookies but you can use any other finger for that matter, make a small indentation in each cookie. Bake cookies for 10-12 minutes.

Remove from oven and allow to cool for at least 20 minutes. If indentation puffed up during cooking, simply smash down with your finger again.

Spoon in about 1/2 teaspoon topping into the center indentation of each cookie. Serve.


Some of my favorite toppings are: strawberry-chia-jam, almond butter mixed with 1 Tbsp. of honey, or try almond butter with honey and cacao powder.