Raspberry Pecan Thumbprint Cookies

I have modified this recipe from one originally published in Elana’s Pantry – a site a highly recommend.




  1. In a food processor combine almond flour, salt and baking soda
  2. Pulse in coconut oil and honey until dough forms
  3. Form 1 tablespoon of batter into balls
  4. Roll balls into whipped egg white
  5. Roll each ball in chopped pecans
  6. Put the nut covered balls on parchment lined cookie sheet and flatten slightly
  7. Press your thumb into the center of each cookie to make an indentation
  8. Place ½ teaspoon of jam in the center of each cookie
  9. Bake at 350° for 8-10 minutes until golden brown (I do 14 minutes -7 min/turn/7 more minutes.
  10. Mix confectioner’s sugar, almond extract and milk
  11. Drizzle icing over cookies
  12. Let cool on the baking sheet

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