Valentine’s Day Thumbprint Cookies

So… It’s almost Valentine’s Day and I wanted to share these amazing thumbprint cookies with you! This past week, in Jersey, we had a pretty big snow storm and I was unable to get into the office. Since it was the first snow storm this year, it was quite exciting! I am still basically a kid and snow days excite me a little too much ;).  I had been experimenting in the kitchen with these cookies for a while and figured that since Valentine’s Day was coming up, it was the perfect time to finish them up and post them!  It was seriously within a few hours after making them that T and I were left looking at each other like, “WHERE did they go!!?!??”.  I am all about clean cookies – basically anything delicious made without sugar that I can eat without feeling guilty. Not to mention, the side effects I experience when I do eat sugar and its addictive qualities. For these cookies, the base is almond flour and there’s no added refined sugar but just a few other simple ingredients. They are delicate and smooth in texture but have so much flavor with the raspberry preserves!  I know you will love them!
As far as Valentine’s Day goes, it’s an annual tradition that T has always surprised me with a special date night. I always know when we are going, just not where :). While it’s kind of unfortunate that this year it falls on a Tuesday, we are going to save our date night for this coming weekend. There’s just something about going out mid-week that disinterests me. I am always exhausted after a long day at work and also stick to pretty set weekday meal plan, where I prefer to enjoy myself on the weekend.  I will have to wait to share what our date looks like this weekend! 🙂
Raspberry Thumbprint Cookies
Write a review
  1. 2 1/2 cups super-fine almond flour
  2. 1/4 cup organic raw honey
  3. 1 egg
  4. 1 1/2 tsp vanilla extract
  5. 2 tbsp almond butter
  6. 2 tbsp grassfed butter (melted)
  7. 1 tsp baking soda
  8. 1/4 tsp himalyan sea salt
  9. Raspberry preserves (I used Stonewall Kitchen - no sugar added)
  1. In one bowl, add dry ingredients and mix well.
  2. In a separate bowl, add wet ingredients, excluding the preserves, and mix thoroughly.
  3. Slowly add the dry ingredients to the wet ingredients and mix with mixer until smooth. Be careful not to over-mix.
  4. Chill dough in refrigerator for about an hour.
  5. Once the dough is chilled, remove from refrigerator and make small balls (about the size of a nickel), with an indentation in the center (about the size of a pencil eraser - I used the end of a utensil). **These cookies expand in the oven so I prefer to make them small!
  6. Fill the indentation with jam.
  7. Cook for 14-15 minutes or until they start to brown.
  8. Enjoy!!
Alyssa Grieco
Food Advertising by