Lemon Bar Thumbprint Cookies (Paleo, Vegan, Gluten-free, AIP)
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These Lemon Bar Thumbprint Cookies are the perfect spring and summery take on this classic cookie! This version is paleo, vegan, gluten-free, and AIP.
Lemon Bar Thumbprint Cookies
Thumbprint cookies immediately bring me back to childhood. I can remember fresh homemade jam in the summer just begging to be put on everything. I mean can you really go wrong with jam and cookies? 😆 These soft and chewy cookies originate from Sweden, where they are called Hallongrotta. Traditionally they’re made with raspberry jam in the middle, but any jam or curd filling of your choice will work!
This version is a happy twist of a lemon bar and thumbprint cookie made with lemon curd in the middle. They’re paleo, vegan, and AIP friendly.
Ingredients Needed for Lemon Bar Thumbprint Cookies
- Coconut milk. Native Forest is my brand of choice.
- Lemon juice + zest.
- Honey. Substitute maple syrup for vegan.
- Arrowroot starch.
- Tumeric. This is optional, for color.
- Coconut flour.
- Coconut oil.
- Maple syrup.
- Vanilla extract. I always use an alcohol-free version.
- Corn-free powdered sugar. You can omit this for AIP.
How to make Lemon Bar Thumbprint Cookies
- Prepare the lemon curd. Combine all of the ingredients over medium-low heat, and whisk well, allowing to thicken for about 4-5 minutes. Once thickened, remove from the heat and set aside allow to cool completely.
- Make the dough. Preheat oven to 350º. Mix together the two flours and then stir in the wet ingredients until well combined.
- Roll the dough. Scoop the dough using a tbsp and roll it into a ball. Put onto the baking sheet and press your thumb into the center to make a thumbprint indentation. Repeat for all of the dough.
- Add the lemon curd. Add about 1-2 tsp worth of lemon curd into the thumbprint indentation of each cookie, being careful not to overfill.
- Bake the cookies + cool. Transfer and bake for 12 minutes or until firm and baked through and the lemon curd is set. Allow cooling for a few minutes before carefully transfer to a cooling rack.
- Top + enjoy! Allow cooling further before topping with optional powdered sugar. Serve fresh or keep in the fridge for 2-3 days.
Can you make these coconut-free?
The coconut flour and oil are the main ingredients in these cookies, and I haven’t been able to make this particular recipe without them.
Can you use something other than lemon curd in the middle?
Yes, these will also be amazing with any jam of your choice! I like to use this brand, though it has sugar in it. If you’d like an AIP option without sugar, you can either make it homemade or use something like this.
What is the best way to store these?
If you have any left, just store them in an airtight container in the fridge for 1-2 days! I haven’t tried to freeze these myself yet.
You’ll also like…
- Gluten-Free Thumbprint Cookies
- Paleo Lemon Bars
- Olive Oil Lemon Cookies
- Strawberry Lemon Sugar Cookie Bars
Lemon Bar Thumbprint Cookies (Paleo, Vegan, Gluten-free, AIP)
- Total Time: 32 minutes
- Yield: 12-14 cookies 1x
- Diet: Gluten Free
Description
These Lemon Bar Thumbprint Cookies are the perfect spring and summery take on this classic cookie! This version is paleo, vegan, gluten-free, and AIP.
Ingredients
For the lemon curd
- 1/2 cup coconut milk
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 2 tbsp honey (sub maple syrup for vegan)
- 1 tbsp arrowroot starch
- Pinch of turmeric (optional, for color)
For the thumbprint cookies
- 3/4 cup coconut flour
- 1/4 cup arrowroot starch
- 1/2 cup coconut oil, softened
- 1/4 cup maple syrup
- 1/2 tsp vanilla extract
- 2 tbsp corn-free powdered sugar (omit for AIP)
Instructions
For the lemon curd
- Combine all of the ingredients in a small saucepan. Set over medium-low heat, and whisk well, allowing to thicken for about 4-5 minutes. Once thickened, remove from the heat and set aside allow to cool completely.
For the thumbprint cookies
- Preheat the oven to 350 F and line a sheet pan with parchment paper lightly greased with oil.
- Start with the crust by mixing together the two flours, and then stirring in the wet ingredients until well combined.
- Using a tbsp-sized scoop, scoop the dough into a tbsp and roll into a ball. Set the ball of dough onto the baking sheet and press your thumb into the center to make a thumbprint indentation. Repeat for all of the dough.
- Very carefully scoop about 1-2 tsp worth of lemon curd into the thumbprint indentation of each cookie, being careful not to overfill. The lemon curd is very sticky and thick and can get messy so clean up any spills of the lemon curd with your fingers.
- Transfer to the preheated oven and bake for 12 minutes or until firm and baked through and the lemon curd is set.
- Allow cooling for a few minutes before carefully transfer to a cooling rack. Allow cooling further before topping with optional powdered sugar. Serve fresh (these are best fresh!) or keep in the fridge for 1-2 days.
Notes
All nutrition facts are estimated and will vary.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Treats
- Method: Oven
- Cuisine: Dessert
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 7.8g
- Fat: 9.8g
- Carbohydrates: 12.7g
- Fiber: 1.4g
AIP
Low Carb
Paleo
Whole30
These look do delicious and I can’t wait to try them. Lemon is definitely a favourite. I’m curious though, since there is mostly coconut flour, whether they are very dry? Sometimes I find coconut flour baking so dry I have to chase it down with some liquid.
Not sure what went wrong. My cookies flattened in the oven. It turned into one giant flat sheet.
I’m so sorry I’m not sure what happened there! Coconut flours can sometimes be fickle so that may be it. I like to use the brand Anthony’s.
Wow Those cookies are so good Soft, delicate not to sweet and super lemony.
★★★★★
Sadly I found these cookies to be super dry! Followed the recipe but mine looked nothing like the picture and were so dry they are difficult to eat. I took them out of the over early as they so dry, they definitely didn’t need any longer. Don’t know what went wrong!
I followed the recipe exactly and the lemon curd never set after baking. I baked until the dough was almost overdone. What could be the issue?
Sorry about that! Not sure what could’ve happened. It’s not a traditional curd so it’s still pretty runny, but it’s supposed to be a sticky consistency.
These were fantastic and the lemon curd was delicious by itself. I only got 10 tiny cookies and had lots of curd leftover though so I used with fresh fruit and yogurt as a parfait. Amazing! Will definitely make these again!
★★★★★
I followed the recipe, but I wasn’t able to add the thumbprint, they dough was very crumbly and fell apart every time I tried to add the thumbprint. What went wrong?
Sorry that happened! Some brands of coconut flour can be a lot more absorbent and crumbly so that could be it. I like to use the brand Anthony’s, or if that happens you can add just a bit of water to make it more workable!
Could I sub almond milk for the coconut milk? Looks delicious for spring!
You can try, but it may not be as thick!
I got almost 13 cookies and they looked like the photos! I must not have made my indentations deep enough, because I could only fit about 1/2 tsp of lemon curd in each one. No powdered sugar because I’m doing AIP. They definitely have a nice bright lemon flavor and scratch the cookie it, but the shortbread is dry. I think that’s just the nature of coconut flour. Maybe a bit more filling would have helped balance it out. Just keep a drink handy and they are a nice treat on an otherwise challenging diet. I really appreciate the simplicity of the ingredients as I don’t have gelatin or many other AIP flours on hand!
★★★★