Apple Butter Thumbprint Cookies
These delicious apple butter thumbprint cookies make a tasty treat. They have an apple butter-filled center and cinnamon sugar coating.
Servings: 26 Cookies
Ingredients
- 2 ⅓ Cups almond flour
- ½ Cup tapioca flour
- ¼ Teaspoon salt
- 4 Tablespoons butter melted and slightly cooled
- 6 Tablespoons maple syrup
- 1 ½ Teaspoons vanilla extract
- ⅓ Cup granulated sugar
- 1 ½ Teaspoons ground cinnamon
- ⅓ Cup apple butter
Instructions
- Preheat your oven to 325 degrees F and line a large baking sheet with parchment paper. Whisk together the almond flour, tapioca flour, and salt until well mixed.
- Add the melted butter, maple syrup, and vanilla and mix until you have a cohesive cookie dough. No need to worry about overmixing! Set your dough aside for a moment.
- In a wide shallow bowl, mix together the granulated sugar and ground cinnamon.
- Using a small cookie scoop or a tablespoon measure, scoop up portions of the dough, gently roll into a ball in your hands, then roll to coat in the cinnamon sugar. Place the dough onto your prepared baking sheet. Continue with the remaining cookie dough, making sure to leave at least 1-inch between each cookie.
- Using your thumb, gently press down into the center of each cookie to create an indentation. Make sure you don’t press all the way down to the baking sheet.
- Fill each indentation with apple butter. Once all of your cookies are filled, place the entire baking sheet in the freezer for 10 minutes or the fridge for 30 minutes until the dough is firm to the touch.
- Bake the cookies in your pre-heated 325 degree F oven for 18 to 20 minutes or until the bottoms are golden. Cool the cookies on the baking sheet for 10 minutes before moving them to a rack to cool completely.
Notes
Warm kitchen? If your kitchen is warm and the dough doesn’t seem thick enough to roll into balls, place it in the fridge for 15 to 20 minutes to firm up before scooping and rolling.
Tapioca flour: If you cannot find tapioca flour, you can substitute an equal amount of cornstarch.
Make a cohesive dough: There's no need to worry about over-mixing the dough. Just keep mixing until everything is well combined.
Making the indentations: Either use your thumb or a tablespoon sized measuring cup or similar to create the indentations where the filling will go.
Careful cooling: Let them cool on the baking sheet for the first 10 minutes before transferring them onto a cooling rack, as they'll be fragile when first taken out of the oven.
Tapioca flour: If you cannot find tapioca flour, you can substitute an equal amount of cornstarch.
Make a cohesive dough: There's no need to worry about over-mixing the dough. Just keep mixing until everything is well combined.
Making the indentations: Either use your thumb or a tablespoon sized measuring cup or similar to create the indentations where the filling will go.
Careful cooling: Let them cool on the baking sheet for the first 10 minutes before transferring them onto a cooling rack, as they'll be fragile when first taken out of the oven.
Nutrition
Calories: 95kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.02g | Cholesterol: 0.3mg | Sodium: 26mg | Potassium: 18mg | Fiber: 1g | Sugar: 7g | Vitamin A: 5IU | Vitamin C: 0.03mg | Calcium: 31mg | Iron: 0.4mg
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