Paleo Lemon Thumbprint Cookies
Servings: 12 cookies
Ingredients
For the dough:
- 2 cups almond flour
- 1 teaspoon baking powder
- 3 tablespoon coconut oil melted
- 1 teaspoon vanilla extract
- ¼ cup maple syrup
- 4 tablespoon apple sauce
- zest of 1 lemon
Cream Cheese Frosting
- ¼ cup cream cheese
- splash of vanilla extract
- 2 tablespoon icing sugar
- 1 tbsp lemon juice (juice of ½ a lemon)
- pinch of turmeric for colour
Instructions
- In a medium bowl combine combine almond flour and baking powder and set aside.
- In another medium sized bowl, combine coconut oil, maple syrup, vanilla, lemon zest and apple sauce and whisk until smooth.
- Slowly add the flour mixture to the wet ingredients and stir until combined.
- Place dough in fridge for at least 30 minutes.
- Once chilled, preheat oven to 350 °F, remove dough and roll into balls (about 2 tablespoon worth), gently push down using your thumb on each cookie to create a cavity- recipe should make about 12 cookies. Bake for about 12 minutes (or until cookies JUST begin to brown).
- While cookies are baking whisk together frosting ingredients.
- Remove cookies from oven and allow to cool. Once cool, place a spoonful of frosting into each cavity.
- Store in the fridge or freezer for best results.
Notes
*Note that the cookies will be on the softer side, so instead of storing on the counter I would strongly recommend storing in the freezer. Because they are made with almond flour they will not completely freeze through so they will be the perfect texture when you want a sweet treat!
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