Get ready to revolutionize your dessert game with these mouthwatering Healthy Mixed Berry Thumbprint Cookies that prove you don't have to sacrifice taste for nutrition! Imagine biting into a perfectly golden, buttery cookie with a burst of vibrant berry jam that'll make your taste buds dance with joy. These aren't just cookies - they're a guilt-free indulgence that will satisfy your sweet tooth while keeping your health goals on track. Whether you're a health-conscious foodie, a busy parent looking for nutritious treats, or simply someone who loves amazing cookies, this recipe is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup honey
- 1/4 cup coconut oil, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup mixed berry jam
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, combine almond flour, coconut flour, baking powder, and salt. Whisk these dry ingredients together until well blended and free of lumps.
- In a separate bowl, mix melted coconut oil, honey, egg, and vanilla extract. Whisk these wet ingredients until they are completely smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and mix thoroughly using a spatula or wooden spoon until a cohesive dough forms. The mixture should be slightly crumbly but able to hold together when pressed.
- Using clean hands or a small cookie scoop, form the dough into 1-inch balls. Place them about 2 inches apart on the prepared baking sheet.
- Gently press your thumb or the back of a small spoon into the center of each cookie to create a well for the jam, being careful not to crack the edges of the cookie.
- Carefully spoon mixed berry jam into each thumbprint indentation, filling them generously but not overflowing.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown and the cookies are set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, the cookies can be stored in an airtight container at room temperature for up to 5 days, or refrigerated for up to a week.
Tips
- Ensure your coconut oil is properly melted but not hot when mixing with other wet ingredients to prevent cooking the egg.
- When forming cookie balls, use slightly damp hands to prevent the dough from sticking and help create smooth, uniform cookies.
- Create your thumbprint indentation gently and slowly to avoid cracking the cookie's structure. If edges start to crack, use your fingers to smooth them back together.
- For a more even jam distribution, use a small teaspoon or piping bag to fill the thumbprint wells carefully.
- Let cookies cool completely before storing to prevent moisture buildup and maintain their crisp texture.
- Experiment with different berry jams or swap for sugar-free options to customize the recipe to your dietary needs.
- If the dough seems too dry, add a tiny bit more melted coconut oil. If too wet, sprinkle a bit more almond or coconut flour.
Nutrition Facts
Calories: 95kcal
Carbohydrates: 7g
Protein: 2g
Fat: 7g
Saturated Fat: 3g
Cholesterol: 10mg
