Christmas cookies are a tasty part of our holiday celebration. These delicious Thumbprint Cookies contain healthy ingredients that I enjoy serving to my loved ones. The tahini gives them a nutty flavor. The jam on top not only provides a festive look, but compliments the crunchy rich cookie.
Making the Cookie
I would suggest using raspberry or strawberry jam to compliment the Christmas red theme. I had blackberry jam on hand which worked well too. I was excited this recipe has no added oils. It uses almond flour and tahini with a little coconut sugar or maple sugar. If you make your cookies with coconut sugar, add a little water to the dough so it’s not crumbly. Once mixed together in a food processor, form into balls and roll in sesame seeds. Remember to press a thumbprint into the center of each cookie before baking. Once cooled, fill each cookie with jam.
These cookies freeze well. If you decide to do your Christmas baking early, freeze the Thumbprint Cookies without the jam. When ready to serve, thaw cookies, add a teaspoon of jam to each cookie before serving. These cookies are also yummy without the jam. Happy Holidays!
Ingredients1 cup almond flour
½ teaspoon baking soda
½ teaspoon sea salt
½ cup tahini
½ cup coconut sugar or maple sugar
½ teaspoon alcohol-free vanilla extract
½ cup white sesame seeds
½ cup raspberry jam
- Preheat the oven to 350°F. Whisk together the almond flour, baking soda, and sea salt in a mixing bowl and set aside.
- Process together the tahini, coconut sugar, and vanilla extract in a food processor until smoothly combined. Add the almond flour mixture to the food processor and pulse until well combined. If mixture is still crumbly, add water by the tablespoon as needed until smooth dough forms.
- Form the dough into 1-inch balls and roll them in the sesame seeds before placing them onto a baking tray lined with parchment paper. Leave at least 2 inches between the cookies. Press a thumbprint into the center of each cookie and place the cookies into the oven. Bake the cookies for 8 to 10 minutes.
- Remove the cookies from the oven, cool and fill with jam.