Lemon Cranberry Thumbprint Cookies (gluten-free, grain-free, & dairy-free)

I promise you will LOVE these! Fall meets summer with the fresh cranberry sauce and lemon twist…


Lemon Cranberry Thumbprint Cookies with a lemon glaze


• 2 cups almond flour

• 1/4 cup coconut flour

• 1/2 cup raw or granulated sugar (you can substitute honey but use less and do not mix into dry ingredients)

• 1/4 teaspoon baking soda

• 1/8 teaspoon salt

• 1 teaspoon fresh squeezed lemon juice

• 7 tablespoons coconut oil (melted then cooled slightly)

• 1 farm fresh egg, room temperature

• zest from 1 organic lemon


• 1/2 bag of fresh cranberries

• 1 cup of water

• 1 cup of raw, granulated sugar or 3/4 cup of honey


• 1/4 cup powdered sugar

• 1/2 teaspoon of lemon juice

To make the cranberry sauce, simply pour the water, sugar and cranberries in a sauce pan set between low and medium. Lightly simmer, smashing the berries until you have a thick, rustic jam. For a smoother jam, place in blender until desired consistency.

Set aside while you make your cookies.

Measure out your coconut oil and warm in the oven while you gather the rest of your ingredients. Remove and let cool slightly but not harden. Add egg and lemon juice into coconut oil and whisk.

Next, you’ll need to mix your dry ingredients together (almond flour, coconut flour, baking soda, lemon zest, salt). Add the wet ingredients to the dry and combine with a fork.

Let sit for 10 minutes to allow the coconut flour to absorb the moisture.

While that is sitting you can go ahead and make the glaze. Add 1/2 teaspoon of lemon juice at a time to the powdered sugar until you have a food consistency. You want to be able to either drizzle from a spoon or cut the corner of a small bag and drizzle over the cookies.

Cookies are ready to be be made. Roll 1 inch balls and place on an ungreased stoneware or parchment lined cookie pan. Slowly press your thumb about 3/4 of of the way down in the center of each cookie. Reshape the edges if necessary.

Use a small spoon or 1/2 teaspoon to fill each thumbprint.

Bake at 350° for 8-12 minutes. You want them just starting to turn golden on the bottom. Remove from oven, the cookies will be very soft, cool for 5 minutes on the baking pan. Then move to a piece of parchment paper on the counter to cool completely.

Once cool, drizzle a little lemon glaze on each cookie and serve!

Makes approximately 24 cookies

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