Maple Walnut Thumbprint Cookies
These maple walnut cookies have no flour, no eggs and no white sugar. Sweetened with pure maple syrup with a hint of freshness from the orange juice. A delightful and simple recipe that will be a hit on your table for the holidays and every day!
Ingredients
- 2 cups walnuts
- 1/2 cup almond flour
- 1/4 cup pure maple syrup
- 4 tbsp fresh orange juice
- 1/2 tsp vanilla extract
- pinch of salt
Instructions
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper and set aside.
- Place the walnuts ( or pecans or a mix of both) in the bowl of a food processor and grind until coarsely chopped.
- Add the other ingredients; almond flour, maple syrup, orange juice and salt. Pulse until just combined and a dough-like consistency is formed.
- Transfer the mixture to a bowl. Using a small ice-cream scoop or a tablespoon, measure out the cookie dough and roll into balls. Arrange on the prepared baking sheet.
- Make a small indentation in the middle of each ball by gently pressing down with your thumb or the back of a small spoon. They may crack a little, you can smooth them with your fingers or you can just leave them.
- Fill the indentation with jam or chocolate.
- Bake for 10 to 15 minutes or until golden brown. ( Do not over bake). Remove from the oven and let the cookies cool on the baking sheet for 15 minutes before removing to the serving tray or to storage.
- Enjoy!
Notes
For this recipe, you can either use walnuts or pecans or a mix of both. The result will be the same; delicious cookies.
The cookies will taste better the next day so it's definitely a make ahead recipe.
For ultimate flavor, I like to use strawberry jam or chocolate or rose jam for the filling.
Store leftovers in an air-tight container in the fridge or at room temperature for up to a week.