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+ servings

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
Course Dessert
Prep Time 5 minutes
Cook Time 10 minutes
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