Thumbprint cookies are pretty classic this time of year, with the base of the cookie varying from shortbread to my grain-free dough and everything in between. I made this cookie with a homemade lemon curd and a store-bought strawberry jam. It's dairy free, and (can be) egg free, too. More on that below!
Lemon & Strawberry Thumbprint Cookies (aka Hallongrotta)
Here's a little trivia for you. Thumbprint cookies originated in Sweden and are called Hallongrotta, meaning "raspberry cave". I never knew this before! So maybe I could just call these cookies "lemon caves" or "strawberry caves". I actually grew up with these cookies including the raspberry filling, but because my kids like strawberry so much, I made half the batch with strawberry jam.
Dairy & Egg Free Cookies
The cookie portion of this recipe is completely egg and dairy free, so if you're restricted from having eggs, and a few people have recently emailed me to tell me they are, this is a great cookie base for you.
Despite the simplicity of the dough, it really holds up well. With only four ingredients, it makes an easy-to-prep cookie. In fact, if you're making cookies with kids, this recipe is perfect as there are no eggs to crack and no small amounts of ingredients to measure, like baking soda.
The lemon curd is pretty heavy on eggs, so making the entire batch with any store-bought jam will work as an alternative. Strawberry tastes great, but so does raspberry or even a good marmalade.
Jam or lemon curd don't have to be your only fillings. You can really add just about anything to the center of these from chocolate to honey-infused peanut butter.
Delicious Homemade Lemon Curd
If you're good with the eggs in the lemon curd, I highly recommend taking the time to make it. It's really delicious but you'll end up with a little extra after you fill the cookies.
You can add the extra lemon curd to a few different things, including to plain yogurt, on top of granola or to a bowl of fresh fruit.
Lower in Sugar
As with most of my baking, these cookies are significantly lower in sugar than their full-sugar counterparts. In fact, the cookie base only has 4 tablespoons of honey, which comes to less than 3 grams of sugar per cookie, not including the filling.
These cookies keep well in a sealed container at room temperature or refrigerated.
Enjoy!
If you like this recipe, you might also like:
Healthy & Simple Blueberry Muffins
Super Simple Paleo Chocolate Chip Cookies
Gluten and Dairy Free Blueberry Pancakes
Save to BigOven 
Ingredients
- Lemon Curd
- 3/4 c honey
- 1/2 c lemon juice
- 3 eggs, whisked
- lemon zest, from one lemon
- 4 tbsp coconut oil, melted
- Cookie
- 2 1/2 c almond flour
- 7 tbsp coconut oil, melted
- 4 tbsp honey
- 1/2 tsp salt
Instructions
- To make the lemon curd, double boil honey, lemon juice and eggs, stirring regularly until the mixture thickens (about 12 minutes) to a pudding-like consistency.
- Remove from heat and combine lemon zest and coconut oil.
- Allow to cool. As the mixture cools, it will thicken a little more.
- To make the cookie, preheat oven to 350 degrees and line two baking sheets with parchment paper.
- Combine almond flour, coconut oil , honey and salt into one bowl and mix thoroughly.
- Form small balls and place on baking sheets.
- Using your thumb or a finger, press gently into the balls to make a small indentation.
- Bake for 10 minutes.
- Allow to cool, then add lemon curd, jam or any filling you'd like!
Notes
You'll likely have a lot of lemon curd remaining, so keep in a sealed bowl or Mason jar to add on top of yogurt, fresh fruit or as a filling for another dessert.
