Description
A dense shortbread cookie topped with a caramel-like cinnamon bun spread. A perfect bite of sweetness.
Ingredients
Units
Scale
- 1 cup almond flour
- 1/4 cup coconut flour
- 3 tbsp butter (melted)
- 2 tbsp maple syrup
- 1/2 tsp almond extract
- 1 tsp cinnamon
- 1 pinch salt
- 1 1/2 tbsp cinnamon bun spread
Instructions
- Preheat oven to 350°F. Line a cookie sheet with parchment paper.
- While oven is preheating, make your cookie dough. Start by melting butter in the microwave or in a sauce pan over the stove.
- In a medium bowl, add melted butter, maple syrup and almond extract. Pour in almond and coconut flours, cinnamon and pinch of salt. Mix with a wooden spoon, until a dough is formed.
- Scoop and roll 1-inch dough balls and line on cookie sheet. Using your thumb, press into the center of each dough ball. (You may need to shape each one to form a nice thumbprint!)
- Place in oven and bake for 8-10 minutes.
- Once done baking and while the cookies are still warm, add ½ tsp of cinnamon bun spread to the center of each thumbprint cookie.
- Serve warm and enjoy! *Option to sprinkle with a little flaky sea salt, if you like salty sweet taste.
Notes
Almond extract: Almond extract is more potent than a vanilla extract, so make sure to measure out your almond extract for this recipe. It adds a great taste to the dough!
Flakey sea salt: We use Maldon Sea Salt. A little goes a long way and elevates the flavor of these cookies. It is a strong salty flavor perfect for sprinkling over baked goods!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American