Apple Cinnamon Thumbprint Cookies
These cookies combine wholesome ingredients for a snack that’s satisfying and a bit indulgent without guilt. Almond flour provides healthy fats and protein while keeping the recipe gluten-free.
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup oat flour or whole wheat/all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup unsalted butter or solid coconut oil
- 1/4 cup maple syrup
- 2 tablespoons apple butter optional
- 1 teaspoon vanilla extract
- 1 egg white
- 1/2 cup finely chopped walnuts
- 1/4 cup apple jelly
- For the maple drizzle:
- 1/2 cup powdered sugar
- 2 tablespoons maple syrup
- 1/2 teaspoon water
Instructions
- Whisk together almond flour, oat flour, baking soda, cinnamon, and nutmeg in a large bowl; set aside.
- In a stand mixer, cream butter (or coconut oil), maple syrup, apple butter, and vanilla extract until smooth.
- Gradually add the flour mixture and mix until a dough forms. Cover and chill for 30 minutes.
- Preheat oven to 350°F and line baking sheets with parchment paper or silicone mats.
- Roll dough into 20 small balls. Set up an assembly line with egg white in one bowl, walnuts in another, and the baking sheet.
- Dip each ball into egg white, then roll in walnuts, shaking off excess. Place on baking sheet.
- Press a small well into each cookie with a measuring spoon or your finger. Fill wells with apple jelly.
- Bake for 15–18 minutes until edges turn light brown. Cool on pan for 5 minutes, then transfer to a wire rack.
- Whisk powdered sugar, maple syrup, and water to make icing. Drizzle over cooled cookies. Enjoy!
Notes
Nutritional Information Per Cookie
- Calories: 119 kcal
- Protein: 2.6 g
- Carbohydrates: 10.9 g
- Fat: 7.8 g
- Saturated Fat: 1.9 g
- Fiber: 1.4 g
- Sugar: 6.6 g
- Sodium: 35.2 mg