Lemon Curd Thumbprint Cookies - Updated & Made Mini! (3x the cookies!) 🍪🍋☀️

Yesterday’s lemon thumbprints disappeared too fast & I was asked to make more. SO this time we’re making them minis - it makes 24 tbsp sized minis instead of just 8 larger cookies. I also tweaked the recipe a teeny bit (feel free to use either). I added some tapioca for a smoother dough with less cracking when thumb printing, and a splash of vanilla (cuz vanilla makes everything better!). Other than that, it’s the same recipe, same curd, and same process. Since they’re smaller, I baked them on the shorter end, just 12 minutes. Enjoy!!

🍪🍋 Lemon Almond Cookie Ingredients

• 2 cups almond flour

• 1 1/2 tbsp tapioca flour

• 1/4 tsp baking soda

• 1/8 tsp salt

• 3 tbsp coconut oil, melted

• 1/4 cup maple syrup

• 1 tbsp lemon juice

• 1 tbsp lemon zest

• 1/2 tsp vanilla

Instructions

• Preheat oven to 325F

• Mix all ingredients in one bowl until a soft dough forms

• Scoop into balls (I used a tbsp to make 24 about a tbsp)

• Place on baking tray, flatten & gently press a thumbprint into each

• Bake 11–13 minutes, until lightly golden on edges

• Cool completely before filling (see last post for filling recipe)

• Spoon or pipe lemon curd into each thumbprint

• Chill or serve immediately

#lemon #lemoncurd #vegan #plantbased #glutenfree #paleo #refinedsugarfree #grainfree #lemoncookie #lemonthumbprint #almondflour #lemonfilling