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).
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!
Healthy Cranberry Thumbprint Cookies
This healthy Paleo thumbprint cookie recipe is made with leftover cranberry sauce (but you can make a batch just for the recipe), super simple and delicious. These cookies are also:
- gluten free & Paleo
- dairy free - no butter
- nut free - made with cassava flour & tahini
- healthy - grain free & sweetened with honey
- soft & crumbly - like a shortbread cookie
This small batch of thumbprint cookies can easily be doubled or tripled; meaning more cookies and fewer cranberry sauce leftovers!
In addition, 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.
Ingredients in Cranberry Thumbprint Cookies
Here's what you need to make these cranberry sauce cookies:
- Paleo cranberry sauce
- tahini
- raw honey
- vanilla extract
- cassava flour
- baking soda
- apple pie spice (or cinnamon)
- salt
To make these Paleo cookies nut free and egg free, I used a combination of tahini and cassava flour. Any drippy nut or seed butter should work in place of the tahini, but I do not have a substitute for the cassava flour.
Honey is used to sweeten these cookies, but maple syrup will work as well. I simply love the flavor of honey and tahini together.
I used Primal Palate's Apple Pie Spice to add a bit of extra flavor to this easy cranberry dessert recipe, but cinnamon will work instead.
How to Make Paleo Thumbprint Cookies
These are the easiest Paleo cookies! Here's how to make them:
First, preheat your oven to 350 degrees F.
Next, combine the tahini, honey and vanilla in a medium-sized mixing bowl. Add in the cassava flour, baking soda, apple pie spice and salt. Mix with a spatula until well combined.
Grab a small cookie scoop and scoop the dough (about 1 tablespoon per cookie), then roll it into a ball. Place the cookie dough on the pan and use your thumb to make an indentation in the middle.
Next, scoop about ½ tsp of cranberry sauce and place it in the center of the cookie, where you made the indentation.
Lastly, place the cookies in the oven and bake at 350 degrees F for 10-12 minutes.
Let the cookies cool on the pan for 5 minutes before removing, then transfer them to a wire cooling rack.
How to Store Paleo Cranberry Thumbprint Cookies
This healthy thumbprint cookie recipe is best kept in the fridge or freezer. In the fridge, they will last up to one week, in the freezer one month. I recommend storing them in a sealed baggie or air-tight container.
More Easy Cranberry Dessert Recipes
For more simple cranberry recipes, check out these from my blog:
Enjoy!
Paleo Cranberry Thumbprint Cookies (with Leftover Cranberry Sauce)
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 dozen cookies 1x
Description
Easy Paleo thumbprint cookies made with cassava flour and leftover cranberry sauce.
Ingredients
- ½ cup tahini (salted)
- 2 Tbsp raw honey
- ½ tsp vanilla extract
- ¼ cup + 1 Tbsp cassava flour (40g)
- ½ tsp baking soda
- ½ tsp apple pie spice (or cinnamon)
- ⅛ tsp salt
- ¼ cup Paleo Cranberry Sauce
Instructions
- Preheat oven to 350 degrees F.
- Combine tahini, honey and vanilla in a medium-sized mixing bowl. Add in the cassava flour, baking soda, apple pie spice and salt. Mix with a spatula until well combined.
- Use a small cookie scoop to scoop the dough, then roll it into a ball (each cookie is about 1 tablespoon in size). Place the cookie dough on the pan and use your thumb to make an indentation in the middle.
- Scoop about ½ tsp of cranberry sauce and place it in the center of the cookie, where you made the indentation.
- Place the cookies in the oven and bake at 350 degrees F for 10-12 minutes.
- Let the cookies cool on the pan for 5 minutes before removing, then transfer them to a wire cooling rack.
Elaine Romero says
Thanks for posting. We had no honey so we subbed agave and they made a lovely treat. I love having this for leftover cranberry sauce.
★★★★★
Katie says
Thank you for leaving a review! I'm so glad subbing with agave worked 🙂