If you're on the hunt for a delightful treat that perfectly balances zesty lemon flavor with a soft, chewy texture, look no further than these Gluten Free Lemon Thumbprint Cookies! Bursting with sunshine in every bite, these cookies are not just gluten-free but also incredibly easy to whip up, making them the perfect addition to any gathering or a sweet indulgence for yourself. With just a handful of wholesome ingredients, you can create a batch of 24 cookies that are sure to impress friends and family alike. Ready to bring a burst of citrus goodness to your kitchen? Let’s dive into this scrumptious recipe!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/3 cup honey
- 1/4 cup coconut oil
- 1 large egg
- 1 tsp lemon zest
- 1/4 cup lemon curd
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, combine 1 cup of almond flour and 1/4 cup of coconut flour. Stir them together until well mixed.
- In another bowl, whisk together 1/3 cup of honey, 1/4 cup of melted coconut oil, and 1 large egg until the mixture is smooth and well combined.
- Add 1 teaspoon of lemon zest to the wet mixture and stir to incorporate the flavor into the batter.
- Gradually pour the wet ingredients into the dry ingredients, mixing until a dough forms. The dough should be slightly sticky but manageable.
- Using your hands, scoop out a tablespoon of dough and roll it into a ball. Place the dough ball on the prepared baking sheet, leaving some space between each cookie.
- Once all the dough balls are placed on the baking sheet, use your thumb or the back of a measuring spoon to create a small indentation in the center of each cookie.
- Fill each indentation with approximately 1/2 teaspoon of lemon curd, ensuring it stays within the edges of the cookie.
- Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, or until the edges of the cookies are lightly golden.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your Gluten Free Lemon Thumbprint Cookies with a refreshing cup of tea or coffee!
Tips
- Measure Accurately: For the best results, be sure to measure your almond and coconut flour accurately. Too much flour can make the cookies dry, while too little can result in a crumbly texture.
- Chill the Dough: If your dough feels too sticky to handle, consider chilling it in the refrigerator for about 15 minutes. This will make it easier to roll into balls.
- Customize Your Fillings: While lemon curd is a delicious choice, feel free to experiment with other fillings like raspberry jam or chocolate ganache for a unique twist!
- Watch the Baking Time: Ovens can vary, so keep an eye on your cookies as they bake. They should be lightly golden around the edges but still soft in the center.
- Storage Tips: Store your cookies in an airtight container at room temperature for up to a week, or freeze them for longer-lasting enjoyment. Just make sure to separate layers with parchment paper to prevent sticking.
- Pairing Suggestions: These cookies pair beautifully with a refreshing cup of herbal tea or a rich espresso, enhancing the lemony flavor while providing a delightful afternoon treat.
Nutrition Facts
Calories: 85kcal
Carbohydrates: 6g
Protein: 2g
Fat: 7g
Saturated Fat: 3g
Cholesterol: 10mg