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Gluten Free Lemon Thumbprint Cookies

Gluten Free Lemon Thumbprint Cookies

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. 1 cup almond flour
  2. 1/4 cup coconut flour
  3. 1/3 cup honey
  4. 1/4 cup coconut oil
  5. 1 large egg
  6. 1 tsp lemon zest
  7. 1/4 cup lemon curd

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
  2. In a large mixing bowl, combine 1 cup of almond flour and 1/4 cup of coconut flour. Stir them together until well mixed.
  3. 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.
  4. Add 1 teaspoon of lemon zest to the wet mixture and stir to incorporate the flavor into the batter.
  5. Gradually pour the wet ingredients into the dry ingredients, mixing until a dough forms. The dough should be slightly sticky but manageable.
  6. 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.
  7. 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.
  8. Fill each indentation with approximately 1/2 teaspoon of lemon curd, ensuring it stays within the edges of the cookie.
  9. 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.
  10. 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.
  11. Enjoy your Gluten Free Lemon Thumbprint Cookies with a refreshing cup of tea or coffee!

Tips

  1. 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.
  2. 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.
  3. 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!
  4. 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.
  5. 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.
  6. 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

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