Strawberry Thumbprint Cookies - Bakerlita.Market

Strawberry Thumbprint Cookies Jump to Recipe ↓

by Andrea Witthoeft February 08, 2020 0 Comments

Strawberry Thumbprint Cookies

You probably have noticed it has been a few months since my last post, it is for a good reason...I can explain ;)

I have opened up a NEW market to serve YOU better! You are now able to order my most popular keto baked goods right from my online Bakerlita Bakery!

Since Valentine's is just one week away, I wanted to give you one of my favorite Valentine's Day recipes, keto style, Strawberry Thumbprint Almond Cookies.

These Strawberry Thumb Print Almond Cookies are loaded with the top quality ingredients, including my sidekick, Organika Grass-Fed Collagen Protein, to make these cookies nice a crip on the outside, and to have that desirable chew on the inside! 

Watch my NEW step-by-step youtube video to see how easy these cute little Keto Strawberry Thumbprint Cookies are to make and bake in the comfort of your own home.

If you are too lazy to bake these yourself, no worries, let Bakerlita Bakery Bake these for YOU! All baked goods are shipped within Canada and the USA.

I am so beyond grateful to have you here on myBakerlita Baking Blog. Please leave a comment below and let me know what future keto recipes YOU would LOVE to learn how to make, OR, what keto baked goods you would love to see on my online Bakerlita Bakey!


Andrea Witthoeft | Bakerlita



1 cup blanched almond flour
½ cup coconut flour
½ cup Organika Grass-Fed Collagen 
½ cup Lakanto Golden 
1/2 tsp cinnamon
1/2 tsp sea salt
1/2 tsp baking soda 


½ cup Kerry Gold grass-fed butter (room temp)
1 eggs room temperature
1 tsp pure vanilla extract


1 cup Strawberries (organic/frozen)
1/4 cup Lakanto Golden 
1tsp Lemon Juice

  1. Cream butter in a large bowl with an electric mixer until softened, 1-2 minutes. Add in sweetener, and continue to cream until light and fluffy (about 8 minutes).
  2. Add in vanilla & almond extract, and egg, mixing until just incorporated. The butter mixture will appear slightly separated broken With your mixer on low, add in almond four, mix again, add coconut flour, collagen baking soda, sea salt, and cinnamon, and mix until well combined.
  3. On a baking sheet with parchment paper, scoop out cookie dough into 12 cookies, roll in the palm of hands.
  4. Using the underneath of a smaller cookie scoop, press down onto the center of each cookie to create a small little thumbprint for jam.
  5. The cookies will spread somewhat during baking, but you still need to pre-shape them
  1. In a small To medium pot, measure out all your ingredients.
  2. Place the pot on medium heat with a lid to help steam and break down the berries.
  3. Heat mashed berries until they reach a full rolling boil.
  4. Boil 1 minute.
  5. Add Lakanto sweetener Golden sugar & Stir well.
  6. Bring to a boil, stirring constantly, boil for another minute.
  7. Remove from heat.
  8. Using a fork, keep pressing down berries until they are totally mashed into jam!
  9. Jam up your cookies, or pour in sterilized jars and seal (if not using right away)
  10. Scoop out 2tsp of jelly into each thumbprint.
  11. Place cookies in the fridge for a half-hour to chill.
  12. Preheat oven to 350°F/180°C and line a baking tray with parchment paper.
  13. Once cookies have chilled in the fridge, bake for 12 minutes, turning the tray around 180° halfway through.
  14. Allow the cookies to cool completely on a cookie cooling rack

NOTE: Store Thumb Print Cookies in an airtight container for three to four days and freeze for up to 3 months.

Andrea Witthoeft
Andrea Witthoeft


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