Paleo Strawberry Thumbprint Cookies! Enjoy these gluten-free, grain-free, dairy-free strawberry thumbprint cookies any time of the year. Who knew a thumbprint cookie could be this good for you and still taste amazing.

If you love paleo treats you’ll want to make my Paleo Muffins. My Paleo Apple Cake is also super simple to make and the perfect, tender cake.

Paleo Strawberry Thumbprint Cookies

Paleo Thumbprint Cookies

Thumbprint cookies are traditionally a buttery shortbread-like cookie rolled in finely chopped nuts and filled with jam or preserves. My mother made shortbread cookies between Thanksgiving and Christmas and I’ve been known to make them during the spring and summer months as well.

Both my daughters are gluten-free and one of them also dairy-free. Up until a few months ago my girls hadn’t had the pleasure of trying thumbprint cookies. I really felt like they were missing out and I want them to have the opportunity to enjoy all the traditional treats I had growing up.

How to make paleo thumbprint cookies

1. Place the pecans in a food processor and processes for 1-2 minutes or until the pecans start to turn to butter. You should see the pecans near the bottom of the processor turn to pecan “butter”. The pecans at the top of the processor should resemble pecan meal or pecan flour.
2. Add the maple syrup, baking powder, and salt. Process for an additional 20-30 seconds or until your dough forms a ball.
3. Using a cookie scoop (or a tablespoon), scoop out cookie dough balls approximately 1 inch thick.
4. Place them on your parchment lined cookie sheet 2 inches apart. Press the center with your thumb, or the back of a spoon, until you make a small crater.
5. Place 1/2 teaspoon of strawberry preserves in the center of each cookie crater.
6. Bake in the oven for 15 minutes.

This paleo thumbprint cookies recipe is loaded with healthy fats and full bodied flavors. Make sure you use no-sugar-added strawberry preserves to keep these refined-sugar-free as well.

What can I use instead of maple syrup?

If you don’t want to use maple syrup to make these paleo thumbprint cookies you can use honey or agave syrup. Both work well, but both give these paleo strawberry thumbprint cookies a slightly different taste. Honey delivers the strongest flavor while agave delivers the mildest flavor.

I don’t have a food processor, what can I use?

The food process is a key tool in this paleo thumbprint cookie recipe. You can use a blender, if you have one with a food processor setting.

Can I use toasted pecans?

I haven’t personally tried toasted pecans in this recipe. Toasted pecans tend to be drier. If you use toasted pecans, consider adding a tablespoon of oil into the mix to help it form a ball.

The combination of the pecans, maple syrup, and strawberry preserves reminds me of a PB&J (peanut butter and jelly sandwich) on whole wheat, a childhood favorite of mine that I still enjoy, just on gluten-free bread.

For more paleo cookies, try my Paleo Chocolate Chip Cookies. My Chocolate Sunbutter Cookies are also grain free and paleo friendly.

Did you make these paleo strawberry thumbprint cookies? Please leave me a comment below letting me know what you thought.

Yield: 18

Paleo Strawberry Thumbprint Cookies

Print

Enjoy these gluten-free, grain-free, dairy-free strawberry thumbprint cookies any time of the year. Who knew a thumbprint cookie could be this good for you and still taste amazing.

Prep Time 8 minutes

Cook Time 15 minutes

Total Time 23 minutes

Ingredients

• 2 cups pecans
• 3 tablespoons pure maple syrup (or honey)
• 1/2 teaspoon gluten-free baking powder
• 1/4 teaspoon salt
• no sugar added strawberry preserves

Instructions

1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper; set aside.
2. Place the pecans in a food processor and processes for 1-2 minutes or until the pecans start to turn to butter. You should see the pecans near the bottom of the processor turn to pecan “butter”. The pecans at the top of the processor should resemble pecan meal or pecan flour.
3. Add the maple syrup, baking powder, and salt. Process for an additional 20-30 seconds or until your dough forms a ball.
4. Using a cookie scoop (or a tablespoon), scoop out cookie dough balls approximately 1 inch thick.
5. Place them on your parchment lined cookie sheet 2 inches apart. Press the center with your thumb, or the back of a spoon, until you make a small crater.
6. Place 1/2 teaspoon of strawberry preserves in the center of each cookie crater.
7. Bake in the oven for 15 minutes.
8. Cool completely before removing from the cookie sheet.
9. Store in an airtight container at room temperature.

Nutrition Information:

Yield:

18

Serving Size:

1 cookie
Amount Per Serving: Calories: 93Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 44mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 1g