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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 thumbprint cookies on a plate

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.

Lemon thumbprint cookies on a plate with powdered sugar on top

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.

Top view of cookies on cooling rack

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.

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Lemon Bar Thumbprint Cookies (Paleo, Vegan, Gluten-free, AIP)


  • Author: Michelle
  • Prep Time: 20 min
  • Cook Time: 12 min
  • 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

Scale

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

  1. 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

  1. Preheat the oven to 350 F and line a sheet pan with parchment paper lightly greased with oil.
  2. Start with the crust by mixing together the two flours, and then stirring in the wet ingredients until well combined.
  3. 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.
  4. 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.
  5. Transfer to the preheated oven and bake for 12 minutes or until firm and baked through and the lemon curd is set.
  6. 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.

  • 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