Gluten Free Thumbprint Cookies with Jam

Here’s a subtly sweet shortbread cookie with a dollop of raspberry jam on top. It’s a gluten free cookie you’ll want to make year round.


  • 1/2 cup coconut oil liquified
  • 1/2 cup butter melted
  • 3 tablespoons Pyure All Purpose or 6 tablespoons Swerve
  • 2 egg yolks
  • 1 teaspoon sugar free vanilla extract
  • 2/3 cup coconut flour
  • 1 1/3 cup almond flour fine ground
  • 1 teaspoon xanthan gum
  • 1 batch of chia raspberry jam

Gluten Free Thumbprint Cookies with Jam #cookiesrecipes


  1. Preheat oven to 350°F. Line cookie sheet with parchment paper or silicone mat.
  2. In large bowl, beat together coconut oil, butter, sweetener, yolks, and vanilla.
  3. (Start with only half the coconut flour and add more later if needed. The absorbency of coconut flour can vary and too much can result in dry crumbly cookies) Beat in half the coconut flour and all the almond flour (and optional xanthan gum) until dough forms. Sprinkle in more coconut flour if needed.
  4. Full instructions visit @lowcarbyum

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