Simple Keto Dairy Free Thumbprint Cookies (Nut Free, Vegan And Gluten Free)
This recipe is designed to teach everyone how t make simple keto coconut flour thumbprint cookies without eggs or dairy product of any kind
Servings 9 cookies
Ingredients
- 1 TBS flaxseed meal
- 5 TBS warm water, divided
- 6 TBS coconut flour
- 1/4 tsp salt
- 1 tsp baking powder
- 2 TBS monkfruit sweetener or granulated sweetener of choice
- 1/4 cup oil of choice
- 1 tsp vanilla extract
- 1 tsp xanthan gum, divided
- filling of choice I used no sugar added jam
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper
- In a small bowl combine flaxseed meal and 3 TBS of the water. Use a fork and stir together until fully combined then set aside for at least 5 minutes or until it is a gummy texture
- In a medium mixing bowl sift or whisk al the dry ingredients together except the xanthan gum Until there are no lumps in the dry ingredients
- Add the flaxseed mixture. Whisk until fully combined and the dry ingredients are slightly moistened.
- Add the oil and vanilla Whisk together until fully combined and a soft dough forms
- Scrape dough to the center of the bowl and form into a ball. Massage the dough about 30 seconds to make sure everything is beginning to stick together
- Add 1/2 tsp of the xanthan gum and another tablespoon of the water. Stir until fully combined. Massage again another 30 seconds to make sure the dough is becoming more pliable
- Add the remaining xanthan gum and water. Stir until fully combined Massage again another 30 seconds. the dough should be soft enough to be able to roll into small balls without crumbling
- Scoop dough out 1 TBS at a time onto prepared baking sheet. Roll each scoop into a smooth ball. Use thumb or finger and press a well about 3/4 way through the center of the dough ball Do not poke all the way through. If dough begins to separated push it back together into the cookie form, Make sure the dough remains smooth. If there are cracks your cookies will be crumbly.
- Place 1/2-1 tsp of filling into each well in the center of the dough balls. Place in the preheated oven. Bake 8-10 minutes or until very lightly browned
- Remove from oven and allow to cool on the pan for 10 minutes or until firm enough to remove from the pan. Transfer to a wire rack and cool completely
- Eat immediately or store in airtight container at room temperature up to 5 days
Simple Keto Coconut Flour Thumbprint Cookies (Nut Free And Gluten Free )
This recipe is designed to teach everyone how to make simple keto coconut flour thumbprint cookies
Servings 18 cookies
Calories 56kcal
Ingredients
- 1/2 cup coconut flour (56 grams)
- 1 1/2 tsp baking powder (7 grams)
- 1/2 tsp salt
- 1/2 cup monkfruit sweetener or granulated sweetener of choice (100 grams)
- 2 large eggs, room temperature
- 1/2 cup butter melted and cooled
- 1 1/2 tsp vanilla extract (6 grams)
- filling of choice I used no sugar added strawberry jam
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper
- In a large mixing bowl whisk or sift together the dry ingredients until there are no lumps
- Add the eggs. Whisk the eggs into the dry ingredients until the dry ingredients are lightly moistened
- Add the melted butter and the vanilla. Stir together until fully combined and a soft dough has formed.
- Scrape the dough to the middle of the bowl and form into a ball. Massage the ball to make sure of the texture. The dough should be lightly moist but not sticky or crumbly
- Scoop dough out 1 TBS at a time onto the prepared baking sheet. Roll each scoop into a smooth ball. Press thumb or finger into the center of each dough ball to form a well. Do not poke all the way through. Push dough together to reshape if dough begins to separate. Make sure the dough is smooth if there are any cracks the cookies will be crumbly
- Spoon filling 1/2-1 tsp at a time into the well in the center of the cookies
- Place the cookies into the preheated oven, Bake at 350 degrees for 10-12 minutes or until golden
- Remove from the oven. Allow to cool on the pan about 10 minutes or until firm. Transfer to a wire rack and cool completely
Nutrition
Serving: 1cookie | Calories: 56kcal | Carbohydrates: 0.3g | Protein: 0.8g | Fat: 5.7g
