Monday, April 13, 2009

SCD Thumbprint Jam Cookies

SCD Thumbprint Jam Cookies

1 c. Blanched Almond Flour
1/3 c. coconut flour
1/2 tsp. salt
2 T. melted butter or grapeseed oil
2 T. honey
2 tsp. vanilla
1/4 tsp. almond extract
1 T. water
SCD legal jam

1. Combine all ingredients except for the jam in a large bowl. Stir until thoroughly mixed.

2.Pinch off a small amount of dough (about 2 tsp.) and roll into a ball. Place on a cookie sheet that has been lined with parchment. Make an indent in the middle of the cookie with your thumb.

3. Repeat until baking sheet is full. Bake at 325 degrees for 7-9 minutes or until just barely turning brown.

4. Right after you take the cookies out of the oven place 1 tsp. of jam in each indent. Let cool.


  1. hi there! :)
    I added some egg to this (coconut flour and eggs seem inseparable to me) and put the jam in before it went in the oven. They came out great! I really like the flavor of the coconut flour and almond flour together. :) making a 2nd batch tonight. thanks for the recipe!

  2. Thanks Hanna, I will try it. Thanks for sharing!

  3. After thoroughly looking through your recipes, I've made an important decision: I need you to come to my house and cook for me!!! Everything looks so good! I'd like to start with some of these cookies and my daughter would like to start with the waffles. My son is drooling over your desserts and said to his sister, "You should see the waffles!" I'm very hungry now.

  4. Thanks Jen, you and your kids made my day!