Lemon Blueberry Thumbprint Cookies (Gluten & Dairy Free)

One of my favorite things about thumbprint cookies is that you can create a spread of flavors in just one batch. You can switch up the flavor extracts within the cookie dough, and/or you can use various jams on top of different cookies! And if you are feeling really creative, you could even use two jams on one cookie!

My favorite combo, especially during the warmer months is lemon and blueberry! This is created by using lemon oil in the cookie dough, and topping each cookie with blueberry jam.

The cookies are free from gluten, dairy, soy, and corn. But don’t you worry, they are still full of flavor!

So how did I come up with the lemon blueberry combo?

Mostly, I had a jar of (the most delicious) blueberry jam straight from a seller in Maine. When I visited Maine in the summer of 2018 I quickly realized that blueberries were quite abundant up there, and you could buy blueberry EVERYTHING (or so it seemed). I stocked up on blueberry jams because it was straight from a seller which meant it was fresh and free of extra “junk.” While it is great on gf toast, rice cakes, or as a df ice cream topping I wanted to use more of it before it went bad.

Lucky me, I had a weekend event coming up that I needed to make a dessert for! Killed two birds with one stone: Used more of the blueberry jam & got creative in the kitchen!

While using it with a vanilla or almond flavored cookie sounded incredible (since it would taste similar to a blueberry muffin), I have really been on a lemon kick…must be the summer vibes! So, lemon blueberry thumbprint cookies it was!

 

INGREDIENTS:

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What is lemon oil?

Pure lemon oil is cold-pressed from the rinds of 330 lemons, and adds a burst of fresh flavor to any food! A little goes a long way. Always start with less and add more as needed.

  • 2 pasture-raised eggs

  • 1 TBS vanilla extract

  • 1 TBS almond extract

  • 3/4 tsp lemon oil

  • 1/4 cup extra virgin coconut oil

  • 1/8 tsp sea salt

  • 1/3 cup coconut sugar (can also use organic sugar)

  • 2 cups almond flour

  • 1/2 tsp baking soda

  • Blueberry jam or sweetened berries from making blueberry simple syrup

INSTRUCTIONS:

  1. Pre-heat the oven at 350 degrees

  2. Whisk the eggs, and mix with flavor extracts/oil, coconut oil, and salt in a medium bowl

  3. Gradually add-in sugar, almond flour, and baking soda

  4. Create cookie dough balls by hand or using a small cookie scoop. Place the balls on a baking sheet (lined with parchment paper) ~1 inch apart from one another.

  5. Gently indent each ball with your thumb (I pushed deeper to make the thumbprint hole deeper, instead of wider)

  6. Scoop ~1 tsp of jam into each hole/thumbprint

  7. Bake for 10 - 14 minutes

  8. Remove from oven and let sit for ~2 minutes before moving the cookies to a cooling rack

  9. Enjoy!

When you use organic sugar instead of coconut sugar they will end up a lighter color as photographed above.

When you use organic sugar instead of coconut sugar they will end up a lighter color as photographed above.

 

Recipe Notes:

  • You can totally use another flavor of jam if you do not have or want to use blueberry — raspberry or strawberry would pair perfectly with the lemon cookie

  • And if you do not want the lemon flavor simply omit the lemon oil