These Lemon Blueberry Thumbprint Cookies are INCREDIBLE! (If I do say so myself.) The base is a gluten-free shortbread cookie that's buttery soft, and has a hint of lemon zest in each bite. The filling is a simple no sugar added blueberry compote made with frozen blueberries! Best of all? They look fancy, but they're really easy to make! It's the perfect recipe for anyone that is Paleo, gluten-free, or dairy-free!
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🍴 Ingredient Notes
- Almond Flour - I have not tested this recipe with any other flour combination. My favorite almond flour brands are Bob’s Red Mill, and Blue Diamond. Both have a finely ground blend that doesn’t come out clumpy! Make sure it’s almond FLOUR and not almond MEAL. They have completely different textures.
- Cassava Flour - If you're not familiar with cassava flour, it's a great gluten-free flour alternative! It has a very light, powdery texture, and it’s made from Yuca. You can find it on amazon, or at most natural markets. (Whole Foods!)
- Eggs, Room Temperature - I have not tested with an egg replacement.
- Coconut Sugar - You can sub with Lakanto Monkfruit for a lower sugar alternative.
- Coconut Oil, Melted - Make sure you measure the coconut oil first before melting.
- Lemon Juice & Lemon Zest - Fresh lemon juice works best for this recipe! Don't forget to clean off the lemon before grating.
- Frozen Blueberries - You can also use fresh blueberries!
- Cassava Flour - This ingredient is optional, but it adds a nice thickness to the compote!
🍴 Step by Step Instructions
Making the Dough
- Start by adding almond flour, cassava flour, baking soda, and salt into a mixing bowl. Use a fork or a whisk to blend until fully combined. (Make sure to break up any flour clumps.)
- Next, add eggs, coconut sugar, melted coconut oil, lemon juice, lemon zest, and vanilla extract into a separate bowl. Use a whisk or hand mixer to blend. (Do not over mix.)
- Pour the dry mixture into the wet mixture, and fold together with a spatula until a thick, sticky dough forms.
Chilling the Dough
- Place a cover over the bowl, and refrigerate for 1-2 hours.
Blueberry Compote
- Add blueberries into a medium sized non-stick frying pan. Turn the heat to medium/high, and stir around for about 5 minutes.
- Once the blueberries are broken up, sprinkle cassava flour while stirring. Once the mixture thickens up, transfer into a glass container to cool.
- When the blueberry compote is at room temperature, place it in the refrigerator to chill.
Putting it all together
- Once the dough has chilled, start rolling the dough into small balls. Place them on a parchment paper lined baking sheet.
- Press an indent into the center of each dough ball with your finger or the back of a small measuring spoon. Use your fingers to press together any cracks on the edges.
- Next, add a scoop of blueberry compote to the center of each cookie.
Baking
- Bake the cookies at 350 degrees for about 12-14 minutes, or until the bottom is golden brown.
- Remove them from the oven, and let them sit on the baking sheet for a couple minutes.
- Then, transfer the cookies to a metal cooling rack. Enjoy warm or cooled!
Baking Tips
- Make sure the coconut oil is measured first, and then melted.
- After you melt the coconut oil, make sure it has time to cool before adding it to your wet ingredients. (You don't want to cook your eggs!)
- If you forgot to leave your eggs out to bring them to room temperature, just add them to a small bowl, and pour over some warm water! This will speed up the process!
- Don't over mix the wet mixture. Blend until it's combined, and then fold in the dry ingredients with a spatula.
- When measuring flours, use the scoop and shake method. Scoop the flour, and shake the spoon or cup until it's even on top. Do NOT pack the flour. You can also scoop, and take a butternut to push the excess off.
- Use your thumb, or a ½ teaspoon to create the indent in the middle of each cookie. The ½ teaspoon will create a more "perfect" look.
- If you don't have time to make the blueberry compote, you can swap it out for some no sugar added JAM!
Frequently Asked Questions
Can I make this recipe Keto-Friendly?
If you swap the Coconut Sugar for Lakanto Golden Monkfruit, it would make them a lower sugar option! Each cookie has 3 grams of sugar, 2 grams of fiber, and 8 grams of carbs.
How do you make a sugar glaze for the top?
The glaze is very simple to make! Just add about ¼ cup of powdered sugar into a small bowl. Drizzle water or dairy-free milk until you get your desired consistency. (It doesn't take much!) Use a spoon to drizzle over top of each cookie. You can also add a little lemon juice or lemon zest if you're feeling fancy!
My cookies have cracks, is that okay?
Yes! It's hard to get the cookies perfect, but using a ½ teaspoon for making the indent helps! If they have cracks, they will still taste amazing - I promise!
How to store leftover cookies
If you have any leftovers, they can be stored at room temperature for a couple days in a glass container. They will store well in the refrigerator for about 7-10 days. You can also freeze leftovers! (Or freeze extra dough to bake later!) Place them in a glass container in the freezer.
More cookie recipes!
- Paleo Peach Thumbprint Cookies
- Almond Flour Chocolate Chip Cookies
- Soft Paleo Lemon Cookies
- Almond Flour Sugar Cookies
After you make these Paleo Lemon Blueberry Thumbprint Cookies, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love them as much as I do!
Recipe
Paleo Lemon Blueberry Thumbprint Cookies
These Lemon Blueberry Thumbprint Cookies are INCREDIBLE! (If I do say so myself.) The base is a gluten-free shortbread cookie that's buttery soft, and has a hint of lemon zest in each bite. The filling is a simple no sugar added blueberry compote made with frozen blueberries! Best of all? They look fancy, but they're really easy to make! It's the perfect recipe for anyone that is Paleo, gluten-free, or dairy-free!
Equipment
- Parchment Paper
- Baking Sheet
- Whisk
- Spatula
Ingredients
Dry Ingredients
- 3 Cups Almond Flour
- ¼ Cup Cassava Flour
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
Wet Ingredients
- 2 Eggs, Room Temperature
- ⅓ Cup Coconut Sugar You can sub with Lakanto Monkfruit.
- 2 Tablespoons Coconut Oil, Melted
- 2 Tablespoons Lemon Juice
- 2 Teaspoons Lemon Zest
- 2 Teaspoons Vanilla Extract
Blueberry Compote
- 2 Cups Frozen Blueberries You can also use fresh blueberries!
- 1 Teaspoon Cassava Flour This is optional, but it adds a little extra thickness to the compote.
Instructions
Making the Dough
- Start by adding almond flour, cassava flour, baking soda, and salt into a mixing bowl. Use a fork or a whisk to blend until fully combined. (Make sure to break up any flour clumps.)
- Next, add eggs, coconut sugar, melted coconut oil, lemon juice, lemon zest, and vanilla extract into a separate bowl. Use a whisk or hand mixer to blend. (Do not over mix.)
- Pour the dry mixture into the wet mixture, and fold together with a spatula until a thick, sticky dough forms.
Chilling the Dough
- Place a cover over the bowl, and refrigerate for 1-2 hours.
Blueberry Compote
- Add blueberries into a medium sized non-stick frying pan. Turn the heat to medium/high, and stir around for about 5 minutes.
- Once the blueberries are broken up, sprinkle cassava flour while stirring. Once the mixture thickens up, transfer into a glass container to cool.
- When the blueberry compote is at room temperature, place it in the refrigerator to chill.
Putting it all together
- Once the dough has chilled, start rolling the dough into small balls. Place them on a parchment paper lined baking sheet.
- Press an indent into the center of each dough ball with your finger or the back of a small measuring spoon. Use your fingers to press together any cracks on the edges.
- Next, add a scoop of blueberry compote to the center of each cookie.
Baking
- Bake the cookies at 350° for about 12-14 minutes, or until the bottom is golden brown.
- Remove them from the oven, and let them sit on the baking sheet for a couple minutes.
- Then, transfer the cookies to a metal cooling rack. Enjoy warm or cooled!
Notes
Baking Tips
- Make sure the coconut oil is measured first, and then melted.
- After you melt the coconut oil, make sure it has time to cool before adding it to your wet ingredients. (You don't want to cook your eggs!)
- If you forgot to leave your eggs out to bring them to room temperature, just add them to a small bowl, and pour over some warm water! This will speed up the process!
- Don't over mix the wet mixture. Blend until it's combined, and then fold in the dry ingredients with a spatula.
- When measuring flours, use the scoop and shake method. Scoop the flour, and shake the spoon or cup until it's even on top. Do NOT pack the flour. You can also scoop, and take a butternut to push the excess off.
- Use your thumb, or a ½ teaspoon to create the indent in the middle of each cookie. The ½ teaspoon will create a more "perfect" look.
- If you don't have time to make the blueberry compote, you can swap it out for some no sugar added JAM!
How to store leftovers
If you have any leftovers, they can be stored at room temperature for a couple days in a glass container. They will store well in the refrigerator for about 7-10 days. You can also freeze leftovers! (Or freeze extra dough to bake later!) Place them in an air tight glass container in the freezer.Frequently Asked Questions
Can I make this recipe Keto-Friendly?
If you swap the Coconut Sugar for Lakanto Golden Monkfruit, it would make them a lower sugar option! Each cookie has 3 grams of sugar, 2 grams of fiber, and 8 grams of carbs.
How do you make a sugar glaze for the top?
The glaze is very simple to make! Just add about ¼ cup of powdered sugar into a small bowl. Drizzle water or dairy-free milk until you get your desired consistency. (It doesn't take much!) Use a spoon to drizzle over top of each cookie. You can also add a little lemon juice or lemon zest if you're feeling fancy!
My cookies have cracks, is that okay?
Yes! It's hard to get the cookies perfect, but using a ½ teaspoon for making the indent helps! If they have cracks, they will still taste amazing - I promise!
Nutrition
Serving: 1gCalories: 115kcalCarbohydrates: 8gProtein: 4gFat: 8gSaturated Fat: 2gTrans Fat: 1gCholesterol: 14mgSodium: 104mgPotassium: 17mgFiber: 2gSugar: 3gVitamin A: 27IUVitamin C: 2mgCalcium: 35mgIron: 1mg
Did you make this recipe?Tag @freshwaterpeaches on Instagram!
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Katherine
The cookie is so soft!! I loved them!
Kimberly Miller Nadwairski
I can't find the oven temperature to bake these at. I'm going with 350 🙂 Love your recipes!
Mariah Mandile
Ahh my mistake! 350 degrees is correct for this recipe! I will fix now. Glad you've been enjoying them!! (: