Matcha Thumbprint Cookies

thumbprint cookie recipe

– 2 cups Almond Flour

– 2 TBSP Matcha Tea

– 1 tsp Kosher Salt

– 2 TBSP Unsweetened Coconut Flakes

– 1/3 cup Maple Syrup

– 1 tsp Almond Extract

– 2 TBSP Fig Butter

Preheat oven to 375 degrees Fahrenheit.

In a bowl, combine almond flour, matcha tea, salt, and coconut flakes. In a separate bowl, whisk almond extract and maple syrup. Pour maple syrup mixture into almond mixture and combine. Batter will be very sticky.

Form tablespoon size balls of dough, flatten, and press with thumb to form a well. Place 1/4 tsp of fig butter into the well of each cookie.  Bake for 10 minutes.  Let cool on a rack.