Monday, February 14, 2011

Sweetheart Thumbprint Cookies

Happy Valentine's Day, dear readers!

Here's a really easy recipe for jam filled thumbprint cookies. I actually recorded my recipe, for once (a miracle, I know!) I've made them twice and they've turned out excellent both times. The texture is chewy with slightly crispy edges. You can bake a little longer if you like crunchy cookies. It's a rather flexible recipe, so you can experiment if you like.

Makes 10 cookies

1 lg. beaten egg
1/2 cup + 2 Tbs almond butter (I used raw almond butter)
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1/4 tsp. sea salt
2 Tbs sugar (I used evaporated palm sugar) - more could be used, but I also added a bit of stevia pwd. (Nu Naturals No Carbs Blend). Don't use liquid sweetener, though. It does weird things to the texture!
Organic raspberry jam for filling. I prefer real jam to "fruit spread" because it sets up better.

Mix into a non-sticky dough (if the dough sticks to your hands, add just a little more almond butter) and roll into 10 balls and shape into indented hearts, fill with jam and bake on a greased cookie sheet (I use my Silpat instead; nothing sticks to it!) at 350ยบ for about 12 min. Cool before eating.



  1. Whee, totally grain-free cookies? Awesome! And thay look lovely! :D

  2. I make many different cookies using an almond butter/egg base. I've made molasses spice, snickerdoodles, pumpkin, chocolate chunk walnut, etc. These are my very favorite, so far!

  3. That is excellent!! Especially, since no flour of any type is involved. Sounds so easy! I am totally going to try these out as well as the others that you've mentioned.

    ~Nancy Youssef Clarke

  4. You almost can't go wrong with almond butter dough. They can be soft and puffy or more crunchy.