Paleo Thumbprint Cookies are coated with pecans and filled with a delicious raspberry jam! This classic holiday cookie is so delicious, but also grain-free and refined sugar-free, making this a healthier option!
Alright my friends, just want to be completely honest with what I’ve been up to the past week. With Thanksgiving just a few days away, I’ve been focusing all my attention on Christmas. I have our stockings up above the fireplace, lights in all of my windows, a Christmas tree on a balcony outside, I’ve been baking cookies, and playing Christmas music. I know it sounds bad! I promise I still love to give all the attention to Thanksgiving that it deserves, but I had to get a head start on Christmas.
And I had I to make sure that Christmas cookies this delicious need to be shared with as much time in the season as possible. Just trying to help you out.
Classic thumbprint cookies are surprisingly one of my absolute favorite cookies. I say surprisingly, because they don’t contain chocolate (and I’m still obsessed!). I’ve been making this recipe from Joy of Baking for years. I love the pecan coating, the buttery taste, and the perfect texture. So these cookies were on my mind recently, and I knew I wanted to “Paleo-ize” them.
After a few tries, I am absolutely loving these! They have the most amazing texture. Even my 10 year old mentioned, “I love the texture on these!” They have a crunchy outside with a perfectly soft and buttery taste on the inside. I did include a quick recipe for my raspberry chia jam filling that is really simple. You won’t need much, only about 1/3 cup.
These can easily be stored in the fridge to be enjoyed throughout the season!
Paleo Thumbprint Cookies
- For the jam:
- 2 cups frozen raspberries
- 1 tbsp lemon juice
- 2 tbsp raw honey or maple syrup
- pinch of lemon zest
- 1 tbsp chia seeds
- For the cookies:
- 2 cups blanched almond flour
- 1/4 cup coconut flour
- 1/2 cup coconut sugar
- 1 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 1/3 cup coconut oil melted
- 1 egg white whisked with 2 tsp water
- 3/4 cup pecans finely diced
Begin by making the jam: *In a medium saucepan, combine raspberries, honey, lemon juice and lemon zest. Heat to a medium to medium high heat, until mixture begins to bubble. Let bubble for 1-2 minutes, then lower heat to a simmer. While simmering, be sure to mash the berries with a wooden spoon. Cook for an additional 2-3 minutes, remove from heat. Add in chia seeds. Let cool for 5-10 minutes before transferring to a glass jar or dish, and place in the fridge to cool completely.
Now make the cookies: Add dry ingredients to a large bowl and mix. In a small bowl whisk together the wet ingredients. Add wet ingredients to the dry and beat until well combined (no flour pockets). Let the dough mixture sit for a few minutes
Preheat your oven to 350 degrees.
Set up to roll your cookies. Keep the egg white mixture in one small bowl, and the pecans in a another small bowl. Roll your dough into 1.5 inch balls. Roll first into the egg white mixture (let any access drip off), and then roll into the pecan mixture. Place each ball on a cookie sheet about 1.5 inches apart.
Now using your thumb or the handle of a wooden spoon, press and create a small indentation into each cookie, lightly flattening each cookie. Add about 1/2-1 tsp of jam per cookie.
Bake for 16-18 minutes (this will depend on your oven and size of cookies), remove and completely cool on pan. They will be lightly firm on top, but still plenty soft on the inside.
Store at room temperature for up to 3 days, or freeze for several weeks.
*You can also use your own favorite jam to cut down on time!