Description
A healthier twist on classic thumbprint cookies, featuring a nutty base and a caramel-like date filling.
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 2 tbsp maple syrup
- 2 tbsp coconut oil (melted)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 6 medjool dates (pitted)
- 1 tbsp water
- 1/4 tsp cinnamon
Instructions
- Preheat oven to 350°F (175°C).
- Mix almond flour, coconut flour, maple syrup, coconut oil, vanilla, and salt in a bowl.
- Roll dough into 12 balls and place on a lined baking sheet.
- Press your thumb into each ball to create an indentation.
- Bake for 10 minutes.
- Blend dates, water, and cinnamon into a smooth paste.
- Fill each cookie indentation with date paste.
- Bake for another 5 minutes.
- Let cool before serving.
Notes
- Store in an airtight container for up to 5 days.
- For a nut-free version, substitute almond flour with oat flour.
- Dates can be soaked in warm water for easier blending.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American