Wildberry Almond Shortbread Thumbprint Cookies

Naughty or nice, these Christmas cookies are for everyone & may be enjoyed all year round. Can you believe these shortbread thumbprints are keto, paleo, vegan & Jain?! Made with under 10 ingredients, these sweet treats have the perfect buttery, melt-in-your-mouth consistency.
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Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Menu Dessert
Diet Gluten-Free, No Refined Sugars & Grains

Ingredients
  

For the cookies

  • 2 cups almond flour
  • ¼ cup pure maple syrup
  • ¼ cup olive oil
  • 2 tsp vanilla extract
  • ⅛ tsp salt
  • ½ cup finely ground almonds (Crushing sliced almonds in a mortar & pestle works well.)

For the homemade jam

  • 1 cup fresh berries of choice (e.g. blackberry, raspberry, blueberry)
  • 1 Tbsp blue agave
  • 1 tsp fresh lemon juice
  • ⅛ tsp salt

Instructions
 

  • In a small saucepan, mix together berries, agave, lemon juice and salt over medium heat. Bring mixture to a boil and then reduce to low heat. Using the back of a large spoon or potato masher, crush berries. Simmer for 15-20 minutes, stirring frequently. Cool for 15-20 minutes to allow jam to thicken.
  • Preheat oven to 350oF. Line a baking sheet with parchment paper.
  • Mix together maple syrup, olive oil, vanilla and salt. Add almond flour and combine well.
  • Roll dough into 1 inch round balls using a 1 tablespoon measuring scoop. Roll dough balls in ground almonds and place onto baking sheet at least 2 inches apart.
  • Using your thumb or the back of a 1/2 teaspoon measuring spoon, make an indent towards the center of each cookie. Carefully pinch together any cracks that form along the sides of each cookie as you form the indentation. Fill each thumbprint indentation with just under a 1/2 teaspoon of jam.
  • Bake for 15-20 min or until cookies are slightly golden and almond toppings are visibly toasted.
  • Remove from oven & cool for at least 30 minutes before serving.
Keyword gluten-free, jain, No Refined Sugars & Grains, vegan, vegetarian