Oliveda Olive Oil Almond Flour Thumbprint Cookies

When I was a little girl, I loved to bake. My sister and I baked cookies alllll the time. Mostly chocolate chip. Half of the batter didn’t get baked, but that’s another story. Now that I’m an adult, I still enjoy the occasional cookie, but my tastes (and habits) have changed. I like my cookies gluten or grain free, and lower in sugar…just slightly sweet. These cookies do not disappoint! I’d call them “adult” cookies, but kids love ‘em too. In fact, these are SUPER fun and easy for kids to make - I taught a kids cooking class and they all made these, and loved them. No fancy equipment needed - just the ingredients, parchment, and a bowl, spoon and measuring cups. If you do want to get a little fancy - this small cookie measuring scoop is nice to have.

Cookie Ingredients:

• 2 cups Blanched Almond Flour (like

• 1/4 cup Olive OIl (I use Oliveda Olive Oil - its the best!)

• 1/4 cup Maple Syrup

• 1/4 teaspoon baking powder (I use this grain free brand)

• 1 teaspoon vanilla extract

• 1/4 teaspoon Real salt

• 1 teaspoon fresh lemon juice

  
  

Filling: jelly, jam or curd. When buying jam, look for organic and ones that do not use high fructose corn syrup (I was surprised how many do!!), and that the first ingredient isn’t sugar. Raspberry, strawberry or any kind of berry is great. Lemon curd is amazing, and so is fig - it tastes like a Fig Newton - which I loved as a kid.

Directions:

1. This recipe requires you roll the dough with your hands, so remind your little bakers to wash their hands first!

2. Pre- heat oven to 350 degrees F. Line a baking sheet with parchment paper.

3. Put all of the cookie ingredients into a bowl (except the filling)

4. Stir until it comes together like play dough. If it is too crumbly, add an extra squeeze of lemon (like and 1/8 or 1/4 tsp). If it’s too wet, add a little almond flour.

5. Scoop out a rounded teaspoon amount (or use this handy cookie scoop), roll into a ball, place on parchment.

6. Using your thumb, or the back of a 1/4 teaspoon measuring spoon - press down into the center of the cookie making an indentation (it should not go all the way through the cookie however), to put the jelly into.

7. Fill each cookie with the jelly of your choice.

8. Put into the oven - bake for about 15 minutes (or until just slightly starting to brown on the edges).

9. Take out of oven, let cool 10 mins.

10. Enjoy!

11. I store cookies in an air tight container.

This recipe is an adaptation of this Thumbprint Cookie recipe from the Conscious Plant Kitchen - check her out - she has amazing recipes!