Gluten-Free Thumbprint Cookies (Because Everyone Needs a Cookie for the Holidays)

Thumbprint cookies are my favorite! You can use different jams and preserves to create different flavors and colors. I used a no-sugar added raspberry jam for the ones pictured above. These simple cookies are a tasty holiday treat that are also low sugar and gluten free!

Ingredients:

6 TBSP unsalted butter

1/3 cup light-colored raw honey

1/4 TSP vanilla extract

1 1/2 cups blanched almond flour

1/2 cup coconut flour

Unsweetened coconut or sliced almonds (optional)

1/4 cup fruit sweetened jam

Instructions:

Pre-heat oven to 350 and line a baking sheet with parchment paper.

Using a handheld mixer, beat together the butter, honey, and vanilla on medium-high for 1 minute. WIth mixer on low, add almond and coconut flours and mix until just combined.

Shape the dough into 1-inch balls and place them on backing sheet. If desired, you can roll the dough balls in shredded coconut or sliced almonds.

Using the round end of a wooden spoon (or your finger), gently press into the center of each ball, making an indentation about 1/2 inch wide and 1 inch deep. Spoon about 1 tsp jam into each indentation.

Bake the cookies for 15-17 minutes, until golden. Transfer to a wire rack and let cool completely