These paleo cranberry thumbprint cookies are the best way to use up leftover cranberry sauce from your holiday meal. This easy thumbprint cookie recipe is paleo, gluten free, dairy free and nut free (made with cassava flour).

Top view of cranberry thumbprint cookies.

Ever make a batch of homemade cranberry sauce for Thanksgiving, only to end up with more leftovers than you could ever imagine eating?

Well, don't worry, I've got you covered 😉

These cranberry thumbprint cookies are so good, you're going to want leftover cranberry sauce...lots of leftovers. Because this is the best day after Thanksgiving cookie recipe!

These paleo thumbprint cookies are made with cassava flour, tahini and honey and filled with leftover cranberry sauce (but you can make a batch just for the recipe). The cookies are crunchy with a nutty tahini flavor that perfectly compliments the tartness of the cranberries.

Why You'll Love these Healthy Cranberry Thumbprint Cookies

gluten free & paleo - made with cassava flour
dairy free - no butter
nut free - these cookies are perfect for anyone with a nut allergy since they're made with cassava flour and tahini
refined sugar free - sweetened with honey
easy to make - the dough is made in one bowl and doesn't require any chilling. Simply shape the dough, fill with cranberry sauce and bake!

Ingredients

Here's what you need to make these cranberry sauce cookies:

cranberry sauce - I used my homemade paleo cranberry sauce, but any homemade recipe will work.
tahini - this recipe works best with tahini, but another nut or seed butter should work as a replacement.
raw honey - to sweeten the cookies. Honey pairs really well with tahini, but maple syrup would work too.
vanilla extract - for flavor
cassava flour - these thumbprint cookies are made with cassava flour and I have not tested any other flour. That being said, a gluten free blend or all purpose flour should work as a 1:1 swap (by weight).
baking soda - for a slight spread of the cookies
apple pie spice - added for flavor. You can swap this spice blend with cinnamon or leave it out all together.
salt - just a little for flavor enhancement.

Ingredients needed to make healthy cranberry thumbprint cookies.

How to Make Cranberry Thumbprint Cookies

These are the easiest cranberry cookies! Here are the steps by step instructions:

First, preheat your oven to 350 degrees F.

In a large bowl, combine the wet cookie ingredients, then mix in the dry.

Pressing my thumb into the cookie to create an indent.

Scoop the dough, then roll it into a ball. Place the dough on a baking sheet and use your thumb to make an indentation in the middle.

Adding the cranberry sauce to the unbaked cookies.

Scoop about ½ teaspoon of cranberry sauce and place it in the center of the cookie.

Place the cookies in the oven and bake at 350 degrees F for 10-12 minutes.

After baking, let the cookies cool on the pan for 5 minutes then transfer them to a wire cooling rack.

Paleo cranberry thumbprint cookies on wire cooling rack.

Tips and Tricks

Make a larger batch. This small batch of thumbprint cookies can easily be doubled or tripled; meaning more cookies and fewer cranberry sauce leftovers!
Use a paleo cranberry sauce. To keep this recipe paleo and refined sugar free, use a paleo cranberry sauce recipe.
Store in freezer. These cassava flour cookies can be stored in the freezer. So, you don't have to eat these right away and can worry about all those other Thanksgiving leftovers crowding your fridge.

Storage

This healthy thumbprint cookie recipe is best kept in an airtight container in the fridge or freezer. Enjoy within 10 days if stored in the fridge, 2 months in the freezer.

More Easy Cranberry Recipes

For more simple cranberry recipes, check out these from my blog: