Paleo Blueberry Thumbprints

These paleo blueberry thumbprints happen to be pretty good for you too considering they’re grain, gluten and dairy free
Editor
thumbprints
iStock

You know the question “if you had to pick one food to eat on a deserted island, what would it be?” or some derivation thereof that people like to ask all the time in those random hypothetical situations that will never actually happen? Yeah, I hate that question. I literally just cannot answer it. Ask me to pick one kind of cookie to eat for the rest of my life though, and hands down, without hesitation, it’d be a thumbprint.

Recipe Courtesy of Food Fanatic.

Ready in
30 m
15
Servings
99
Calories Per Serving
Deliver Ingredients

Ingredients

For the Filling:

  • 2 cups blueberries
  • 1 tablespoon pure maple syrup
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon ground ginger
  • 1 tablespoon arrowroot powder
  • 1/3 cup almond flour, plus 2 tablespoons
  • 1/3 cup tapioca flour
  • 1/4 cup coconut flour
  • pinch of kosher salt
  • 1/4 cup melted coconut oil
  • 2 tablespoons unsweetened applesauce
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon pure vanilla extract

Directions

For the Filling:

Preheat oven to 350°F and line a baking sheet with parchment paper.

Combine all the ingredients for the blueberry filling except the arrowroot powder in a small sauce pan over high heat. Bring to a boil, stirring frequently to mash the blueberries.

Once boiling, reduce to medium-low and continue mashing blueberries as the sauce thickens and reduces for about 5-7 minutes.

Stir in the arrowroot powder, remove from heat and let cool to thicken.

Combine all the flour and salt in a medium bowl.

Whisk together the coconut oil, applesauce, maple syrup and vanilla in a small bowl.

Add the wet ingredients to the dry ingredients and stir until a wet dough forms.

Roll the dough into balls just smaller than golf ball size and place on the baking sheet.

Gently press down on the balls with your thumb to make and indent in the middle of the cookie for the filling. Use your fingers to press together any cracks around the sides of the cookies after doing this.

Bake for 12-14 minutes until the edges just start to turn light brown.

Remove cookies from the oven, let cool completely then spoon the blueberry filling into the indentation.

Nutritional Facts

Total Fat
5g
7%
Sugar
7g
8%
Saturated Fat
3g
13%
Carbohydrate, by difference
14g
11%
Protein
1g
2%
Vitamin A, RAE
2µg
0%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
9mg
1%
Choline, total
1mg
0%
Fiber, total dietary
1g
4%
Folate, total
4µg
1%
Magnesium, Mg
6mg
2%
Phosphorus, P
25mg
4%
Selenium, Se
2µg
4%
Sodium, Na
64mg
4%
Water
29g
1%