Paleo Strawberry Coconut Thumbprint Cookies (Gluten-Free, Vegan)
Celebrate the Spring with a batch of Paleo Strawberry Coconut Thumbprint Cookies that are gluten-free, vegan, and grain-free! A fruity dessert recipe you'll be baking up beyond the season! ad
- Yield: 9 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- Strawberry Jam:
- 1 Cup Strawberries
- 2 TB Erythritol
- 1 Tsp Agar Powder
- Cookie Dough:
- 1 Cup Bob's Red Mill Paleo Baking Flour
- 1 Cup Unsweetened Shredded Coconut
- ¼ Cup Erythritol
- 1 Tsp Baking Powder
- 3 TB Coconut Oil
- ¼ Cup Lite Culinary Coconut Milk
- Icing Drizzle:
- ½ Cup Powdered Erythritol
- 3 Tsp Water
- Extra Shredded Coconut (to top)
Instructions
- In a bowl, heat in the microwave until you can easily mash the strawberries and mix in the agar and erythritol. Refrigerate for 1 to 2 hours until slightly gelled.
- Preheat the oven to 375°F.
- In a large bowl, combine all the cookie dough ingredients mix and knead together with your hands.
- Prepare a baking sheet with a Silpat or parchment paper.
- With the cookie dough, form 9 balls (about 1 1/2 tablespoons each) and spread them out on the lined baking sheet. Press them down a bit to flatten.
- Bake the cookies in the oven for 10 minutes. Remove and press the center down with your thumb to make an imprint.
- Fill each imprint with about 1 tsp of the strawberry jam and then place bake in the oven to bake for another 8-10 minutes.
- To make the icing drizzle, just combine the powdered erythritol and water. Mix well and pour into a small plastic bag, cutting one of the corners for easy drizzle squeezing.
- Once the cookies are done baking and have cooled a bit, drizzle on the icing and sprinkle one extra shredded coconut if desired.
Nutrition
- Serving Size: 1