Gluten free lemon thumbprint cookies are easy to make with lemon curd and have a bright and tangy flavor in each bite!
for the cookies:
- 1 egg
- 1/2 cup creamy unsweetened peanut butter
- 1/4 cup maple syrup
- 1 tsp. vanilla extract
- 1/3 cup blanched almond flour
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- pinch of salt
for the lemon curd:
- zest of 3 lemons
- 1 1/2 cups sugar
- 8 tbsp. unsalted butter, room temperature
- 4 eggs
- 1/2 cup lemon juice (about 3 lemons)
- 1/8 tsp. kosher salt
- Start by making the lemon curd. Add sugar and lemon zest to a food processor or high-speed blender. Blend until combined (it will smell super citrusy!).
- Cream the room temperature butter. Add the sugar and then add the eggs in one at a time mixing between each addition. Lastly add the lemon juice and salt and mix together until just combined.
- Transfer the lemon mixture to 2-quart saucepan and cook over low heat until thickened, stirring constantly. When you have your first bubble and the mixture is a lot thicker than what you started with, you’ll know it’s done.
- Set aside to let cool.
- In medium bowl combine egg, peanut butter, maple syrup, vanilla extract, almond flour, baking soda, cinnamon and salt. Mix until well combined.
- Refrigerate for 10 minutes and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Use a cookie scoop to portion out the dough. Roll it into balls and gently flatten it out with your palm just a little.
- Bake for 10-12 minutes until the cookies are set.
- Remove from oven and use the back of a 1/2 tbsp. to make “thumbprints” in the middle of each cookie. Once the cookies are cooled spoon a little lemon curd on top of each one.
- Store leftover lemon curd and cookies in the fridge for up to a week.
This lemon curd recipe was adapted from FoodNetwork.com and makes for a delicious topping to many other baked goods and even toast or an English muffin!
Keywords: lemon thumbprint cookies