Thumbprint Cookies

Thumbprint Cookies

Yields14 Servings
 ½ cup coconut flour
 ½ cup arrowroot flour
 ½ tsp sea salt
 ½ cup palm shortening
 ¼ cup honey
  cup raspberry jam without added sugar or another jam
1

Set the oven to 350 degrees and line a cookie sheet with unbleached parchment paper

In a mixing bowl combine the dry ingredients with a whisk.

Add the palm shortening and honey. Mix with an electric mixer

Use a cookie dough scoop with a lever or your hands to transfer 14 balls of dough to the lined sheet

Use your fingers to make a well in the middle of each cookie and fill the well with jam

Bake for about 10 minutes, then allow to cool on the sheet

Enjoy

Ingredients

 ½ cup coconut flour
 ½ cup arrowroot flour
 ½ tsp sea salt
 ½ cup palm shortening
 ¼ cup honey
  cup raspberry jam without added sugar or another jam

Directions

1

Set the oven to 350 degrees and line a cookie sheet with unbleached parchment paper

In a mixing bowl combine the dry ingredients with a whisk.

Add the palm shortening and honey. Mix with an electric mixer

Use a cookie dough scoop with a lever or your hands to transfer 14 balls of dough to the lined sheet

Use your fingers to make a well in the middle of each cookie and fill the well with jam

Bake for about 10 minutes, then allow to cool on the sheet

Enjoy

Notes

Thumbprint Cookies

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