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.
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.
The base for this Strawberry Thumbprint recipe actually comes from another recipe I created – Chocolate Thumbprint Cookies.
They were such a hit, and so easy to make, I decided to use the same base ingredients for this cookie recipe.
You can use no-sugar-added strawberry preserves to keep these refined-sugar-free as well (a Paleo option).
This recipe is loaded with healthy fats and full bodied flavors.
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.
If you are looking for more grain-free recipes, these Paleo Lemon Bars from Food Faith Fitness are super scrumptious and tangy.
Grain-Free 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.
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
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper; set aside.
- 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.
- Add the maple syrup, baking powder, and salt. Process for an additional 20-30 seconds or until your dough forms a ball.
- Using a cookie scoop (or a tablespoon), scoop out cookie dough balls approximately 1 inch thick.
- 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.
- Place 1/2 teaspoon of strawberry preserves in the center of each cookie crater.
- Bake in the oven for 15 minutes.
- Cool completely before removing from the cookie sheet.
- Store in an airtight container at room temperature.
Nutrition Information:
Yield:
18Serving Size:
1 cookieAmount Per Serving:Calories: 93 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 0mg Sodium: 44mg Carbohydrates: 5g Fiber: 1g Sugar: 3g Protein: 1g
Dr. Jennifer Weinberg MD MPH | Simple Pure Whole Wellness says
I love that these are so simple yet a special treat! I look forward to trying them soon!
chrystal says
Thank you Dr. Jennifer! They are a wonderful treat.
Best,
Chrystal
Erica D. says
YAY! A grain-free recipe that even Erica can make and I have the ingredients on hand!
chrystal says
Yay! You will love these!
Best,
Chrystal
Rebecca @ Strength and Sunshine says
I just adore thumbprints!!! Strawberry jam and pecans…that’s a lovely flavor combo!
chrystal says
They remind me of a PB&J sandwich! I just love them.
Best,
Chrystal
Megan says
I bet the pecans give this the best taste. I love pecans and miss them terribly since my sons’ nut allergy diagnosis. Enjoy these for me!
chrystal says
Sorry to hear that!
Best,
Chrystal
jules says
MMMmmmmm! I love pecan ANYTHING! These cookies look like a brilliant use of yummy pecans! Thanks for sharing!
~jules
chrystal says
Thanks Jules!
Kristy @ Southern In Law says
These look absolutely perfect! I love making thumbprint cookies because they were my grandpa’s favourite and I’m always reminded of him when I make them!
Brianna H (@FlippinDelish) says
I love the simplicity of these cookies. And pecans?!?! I can not wait to make them.
chrystal says
Thank you Brianna! They remind me of a pb&j!
Emily @ Recipes to Nourish says
I love thumbprint cookies! My family’s favorite is strawberry too. Thanks so much for sharing with us at Savoring Saturdays linky party! Hope you’ll join us again.
chrystal says
Thank you Emily! Have a good week.
Best,
Chrystal
Barbara says
Thumbprints? I can’t wait to make these and with the pecans I’m imagining a pecan sandies kind of taste. Yum. Thanks!
chrystal says
Hi Barbara,
They are super simple to make and they remind me of a PB&J!
Best,
Chrystal
Teri says
Allergic to pecans can I use Almonds?
chrystal says
Hi Teri,
Almonds wont have enough fat/oil in them. You could try half walnuts, half macadamias or cashews. The natural oils in the pecans helps to create the texture and hold these cookies together.
Best,
Chrystal
Amy Allen says
Could Almonds be subbed for the pecans?
chrystal says
I haven’t tried it with almonds. If you try it, you’ll need to add a little bit of oil as pecan are higher in oil content. You could also try walnuts, they are higher in fat as well, but a little more acidic.
Best,
Chrystal
Jolene Rollins says
Are these low carb? How many calories?
chrystal says
Unless you use a no sugar added jam, and a sugar free syrup, they are not low carb. I don’t know how many calories are in each cookie. It depends on the exact ingredients you end up using.
Best,
Chrystal