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Lemongrass and Strawberry Thumbprint Cookies

These little cuties can be made in two 'flavourways' (if there is such a thing - think colourways in flavour terms!). My favourite is the Lemongrass and Strawberry but Ginger and Marmalade Thumbprint Cookies is a very close runner up. Just substitute Lemongrass with ground Ginger and Strawberry jam with Marmalade.

Lemongrass and Strawberry/ Ginger and Marmalade Thumbprint Cookies

Feel free to make some homemade jam and the internet is awash with recipes for chia jam, but St Dalfour's jams (high fruit content with no added sugar) are deliciously fruity and take a mere fraction of a second to open a jar!

Lemongrass and Strawberry Thumbprint Cookies
Dairy-free, Gluten-free, Grain-free, Refined Sugar-free
Makes 8

1 1/2 cups (150g) almond meal
1 tbsp (15g) coconut flour, sifted
1/2 tsp baking powder
pinch sea salt
1 tsp dried lemongrass, finely ground
3 tbsp (45g) coconut oil, melted (use refined coconut oil if you prefer a less coconutty taste to the cookies)
1-2 tbsp maple syrup (or equivalent liquid sweetener), to taste
1 medium egg, room temperature
1 tsp vanilla extract
approx 5 tsp no added sugar strawberry jam

1. Preheat oven to 175 degrees celsius, 350 degrees farenheit.
2. Line  baking sheet with parchment or lightly grease with coconut oil.
3. Place all ingredients except jam into a mixing bowl and combine thoroughly. Allow to rest a few minutes for coconut flour to absorb any moisture.
4. Divide mixture into 8 and roll each portion into a ball. Lay balls of cookie dough evenly spaced across baking sheet and gently press the centre of each ball with thumb to create thumbprint indentation. Neaten edges of cookies as required.
5. Spoon approx 1/2 tsp jam into each thumbprint.
6. Bake in preheated oven for 8-9minutes, or until just starting to brown on the edges - keep a close eye.
7. Remove from oven and allow to cool completely on tray for cookies to firm up.