These paleo blueberry thumbprints combine a soft chewy cookie and a slightly sweet fruity blueberry filling for a healthy grain free dessert you’ll love.
You know the question “if you had to pick one food to eat on a deserted island, what would it be?” or some derivation thereof that people like to ask all the time in those random hypothetical situations that will never actually happen?
Yeah, I hate that question.
I literally just cannot answer it.
I mean there’s pizza, pasta, rare steak (omg how could I give that up?), cheese… I could go on and on and on.
I’ve stopped even trying to think about it when that question arises anymore and just say “I don’t know, stop asking dumb questions like that” and move on.
Ask me to pick one kind of cookie to eat for the rest of my life though, and hands down, without hesitation, it’d be a thumbprint.
And if not these blueberry thumbprints, then these cranberry orange thumbprint cookies made with almond pulp or these classic vegan thumbprint cookies.
Thumbprints are like the king of the dessert world because they’re basically a cookie-pie love child and how can you go wrong with that?
I know some people might be all “but you’re not picking something with chocolate?!” in an outraged state, but as much as I love a good piece of dark chocolate, thumbprints still win the stupid hypothetical food question award.
Of course, there’s always these almond chocolate thumbprints for that situation too.
There’s just something about the combination of a sweet fruit filling and a chewy cookie crust that puts them out in front.
Granted, you could always do a chocolate thumbprint cookie base like in these tart cherry fudge thumbprints and then boom, best of both worlds.
These paleo blueberry thumbprints happen to be pretty good for you too considering they’re grain, gluten and dairy free so no worries about how you’d look in your eternal bathing suit attire when you’re stranded on that deserted island eating them 24/7 either.
Just lookin’ out for ya.
Paleo Blueberry Thumbprints
Ingredients
For the Filling
- 2 cups Blueberries
- 1 tablespoon Pure Maple Syrup
- 1 tablespoon Lemon Juice
- 1 tablespoon Water
- 1/8 teaspoon Cinnamon
- 1/8 teaspoon Ground Ginger
- 1 tablespoon Arrowroot Powder
For the Cookies
- 1/3 cup Almond Flour, Plus 2 tablespoons
- 1/3 cup Tapioca Flour
- 1/4 cup Coconut Flour
- pinch of Kosher Salt
- 1/4 cup Melted Coconut Oil
- 2 tablespoons Unsweetened Applesauce
- 1 tablespoon Pure Maple Syrup
- 1/2 teaspoon Pure Vanilla Extract
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Combine all the ingredients for the blueberry filling except the arrowroot powder in a small sauce pan over high heat. Bring to a boil, stirring frequently to mash the blueberries.
- Once boiling, reduce to medium-low and continue mashing blueberries as the sauce thickens and reduces for about 5-7 minutes.
- Stir in the arrowroot powder, remove from heat and let cool to thicken.
- Combine all the flour and salt in a medium bowl.
- Whisk together the coconut oil, applesauce, maple syrup and vanilla in a small bowl.
- Add the wet ingredients to the dry ingredients and stir until a wet dough forms.
- Roll the dough into balls just smaller than golf ball size and place on the baking sheet.
- Gently press down on the balls with your thumb to make and indent in the middle of the cookie for the filling. Use your fingers to press together any cracks around the sides of the cookies after doing this.
- Bake for 12-14 minutes until the edges just start to turn light brown.
- Remove cookies from the oven, let cool completely then spoon the blueberry filling into the indentation.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
This recipe is lovely! I didn’t have any applesauce, and used an egg instead. It turned out absolutely perfect. The blueberry compote is delightful. Thank you for sharing this recipe!
Mental note: when stuck on a desert island, make sure Gina is with you and brings these cookies…
Making these ASAP!
We love finding new paleo sweets, and these must be pretty great if you would commit to eating only them for the rest of your life. Could we sub a different fruit for the filling, maybe strawberries or raspberries?
of course!
Looks so yummy!
All that gooey and sweet jammy center is making me drool! These look AMAZING.
Alright, this is possibly the most delicious looking bluebery cookie I have ever seen. It looks downright lucious
These cookies… I want a dozen of them! I don’t know how I’d choose one favorite food either. There are just so many delicious options!
Dear Gina, these cookies look marvelous. Thumbrints are among my favorites. Pinned for later. xo, Catherine
Cookie pie… that’s genius!! That never dawned on me before but it’s so true!