Weekdays are just such dreary days. And yet, at the same time it is also kind of empowering knowing you are smashing those deadlines. Having a powerful, good-for-you-snack like these Almond and Apricot Thumbprint Cookies will make any day a GREAT day.
No better mood changer than something deliciously sweet and sugary, yes? The very good news is that these Almond and Apricot Thumbprint Cookies are free from gluten and refined sugar – which a weekday totally needs…
I used almond flour and combined it with butter, baking powder and vanilla essence – sweetened with naturally good for you honey and finished off with sugar free apricot jam for a delicious guilt free treat.
I was very chuffed with these, even my littlest of fussy eaters had a go at them and he loved it. I wasn’t even phased when he finished like five in a row – BECAUSE HEALTHY – was all I was thinking about… Well, healthier, that is. Another low carb, sugar free treat are these Banting Coconut Macaroons, would love to know what you think of them, so drop a comment below! Enjoy!
Print Recipe Almond and Apricot Thumbprint Cookies
A refined sugar and gluten free treat made with almond flour and sugar free apricot jam.
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First off, in a mixing bowl, combine the almond flour with salt, baking powder and zest. Set aside.
In another mixing bowl, whisk the honey, butter and vanilla essence for a few minutes until fully incorporated and foamy.
Combine the dry ingredients with the wet ingredients until incorporated.
Use the extra coconut flour to dust your hands and surface, while working through the dough until you have a manageable, incorporated dough. Cling wrap and refrigerate for 30 min.
Preheat the oven to 180 degrees Celsius and prepare an oven safe baking tray with non stick spray.
Remove the dough from the fridge and roll little small balls that easily fits in the palm of your hand.
Arrange the balls on the baking tray and carefully push a slight indent with your thumb.
Bake for 12 – 15 minutes until golden. Remove from oven and leave to cool.
After cooling time, scoop the jam into the indents on the cookies.
Wow, just saw this recipe on tastespotting and it looks absolutely delicious! Will give this one a try. Thanks for sharing.