Guava almond thumbprint cookie are perfect for afternoon tea or snack time. It’s quick, versatile, and the finished result is pretty to look at and easy to display! This paticular recipe features guava as the cookie filling, but you can easily substitute in a different fruit or chocolate.
One of the principles we like to follow in our kitchen is waste not, want not – this recipe specifically uses the core of the guava which means you can enjoy all parts of the fruit equally! We’ve also chosen to use almond flour, honey and coconut oil in this recipe to make this cookie even more guilt-free.
What is guava?
Guava is fruit cultivated in many tropical regions. The Taiwanese variety has white flesh and green skin, with a large core filled with seeds. Unfortunately, the guava core is often discarded because the seeds are small, hard, and embedded all throughout the core. The core is still edible though. Some people actually like to eat the core because the guava flavor is stronger and sweeter at the center.
Although there are some soft varieties, most Taiwanese guava is hard when ripe. If you encounter a soft guava, chances are it’s been left to sit out for too long and is overly ripe now. Guava is extremely good for your health and is relatively low in sugar. It’s a very affordable fruit in Taiwan but, tragically, is quite expensive and rare to get in western countries. T.T
Why this recipe?
This recipe uses almond flour so you can enjoy this cookie on a gluten-free diet. In addition, the guava jam adds a fun, tropical twist on the standard almond thumbprint cookie. We’ll also be using honey instead of sugar for some natural sweetness.
We mentioned above that the core of the guava is typically discarded. In this recipe, we’ll specifically be using it! Now, you can still enjoy the outside parts of the guava as usual, without feeling guilty about wasting any part of it.
Ingredients and Equipment
The star of Guava Almond Thumbprint Cookies is obviously guava! To make 20 cookies, you’ll need around two mid-sized guavas. The rest of the ingredients are:
- Almond flour
- Coconut oil (use refined if you want less coconut flavor in the cookie)
- Agave
- Baking Soda
- Ground Flaxseed (optional)
- Vanilla
- Cornstarch and water
- Salt
It will be easier to make if you have a blender and a sieve handy. However, if you don’t have a blender, you can also use a knife to finely chop the guava and a spoon to smash it. You’ll also need a small saucepan to stew the jam and a baking sheet for the cookies.
Cooking Process
Making Jam
First, cut the guava and separate out the core. If you haven’t cut a guava before, it’s a lot like cutting an apple. Basically, cut it in half, cut out the stem and root area, and then cut each side further into smaller chunks (there should be eight pieces per guava). Cut out the core as best you can, using a spoon or knife to scoop out any seeds that will be left behind. Retain the core of the guava, and enjoy the outside of the fruit as a snack!
Blend the guava core until smooth and then use a sieve to separate all the seeds. I think the cookies look nicer and are a little easier to eat without the seeds; however, the seeds are edible, so feel free to keep them in for a little added texture. The seeds are very tough, but they will slightly soften after baking.
If the guava is hard to blend, add in a little bit of water (about 1-2T), then continue blending. Be careful not to add too much water or else it will drown out the taste of guava.
Transfer the blended guava to the stove and cook on medium-low heat. Remember to stir often to avoid burning. As soon as the jam starts to boil, quickly stir in the cornstarch water mixture. The jam will thicken very quickly after the cornstarch has been added. Remove from heat when the jam reaches the consistency you’d like and then add in the vanilla. Set aside and let the jam cool while making the cookie dough.
Shape and Bake Cookies
Mix all the cookie dough ingredients together. Order doesn’t particularly matter but as a general rule, solid ingredients are mixed together first, then add in the liquid ones. Make sure to melt the coconut oil beforehand – stirring in solid coconut oil is no fun! Typically, I would say be careful with overmixing the dough to prevent bready cookies. However! We’re using almond flour here so stir to your heart’s content. 😀
Shape the cookies after the dough is thoroughly combined. Use a spoon to scoop out about 1T of dough and roll into a small ball in the palms of your hands. While still holding the dough in your palms, gently press down to flatten out the dough ball. Place the dough on the sheet and use your thumb to create a small crevice in the center of the dough ball (hence, thumbprint cookie hehe).
Next, scoop some of the guava jam into the center of the cookie, filling it to just below the top of the cookie. Avoid over filling the cookie – the jam will bubble a little during baking which might make the jam spill over the cookie.
Continue to repeat the process until all the dough is used. Leave about 1″ of space between each cookie. They won’t spread much so a little crowding is okay!
After shaping the cookies, pop the tray into the oven. It takes around 13-15 minutes to finish baking. The cookies are ready when the edges are golden brown.
Once the cookies are done, remove them from the oven and transfer them to a rack to finish cooling. Or, if you’re like me, accidentally burn your tongue trying to eat a hot cookie straight from the oven. ^^”
final thoughts on Guava Almond Thumbprint Cookie
Guava Almond Thumbprint Cookie is the perfect dessert to serve with tea or after lunch. They keep well for three days, but may get a little soggy if they sit longer than that. They’ll get soggy sooner if too much oil was used or the jam was too watery. One thing you can do to freshen them up is to pop them into the air fryer or oven to firm. The cookies will come out as if they were freshly baked!
This recipe is also great for utilizing every part of guava to prevent waste. Above all, we’re using relatively healthy ingredients to make this cookie even more guilt-free. We hope you enjoy this twist on the classic almond thumbprint cookie and let us know if you have any questions!
Guava Thumbprint Cookie
PRINT RECIPE PIN RECIPE SHARE ON FACEBOOKEquipment
- 1 small saucepan
- 1 medium mixing bowl
- 1 large baking pan
- 1 blender optional
- 1 large silicone baking sheet optional
- 1 sieve optional
Ingredients
Jam Ingredients
- 2 guava core
- 3 T water separated into 2 T and 1 T
- 2 t cornstarch
Cookie Ingredients
- 2 c almond flour
- ⅛ t salt
- ¼ t baking soda
- 2 T coconut oil solid
- 1 T agave
- 1 T ground flaxseed
- 3 T water
- 1 egg
- 20 raw almonds
Instructions
- Jam Instructions:
- Place guava core into the blender. Depending on how dry the core is, add up to 2T water. Blend until smooth.
- Pour blended guava into a small saucepan and cook on medium-low heat until just boiling. Stir constantly to prevent burning.
- Mix the cornstarch and 1T water, then gradually add to the saucepan, stirring quickly. Continue simmering for a couple more minutes until the jam starts to thicken, then remove from heat and allow to cool until ready to assemble the cookies.
- Cookie Instructions:
- Preheat the oven to 350F.
- Melt the coconut oil in a small bowl. Stir the ground flaxseed and water in a small bowl together and set aside.
- Add the almond flour, salt, baking soda together and briefly stir to mix well.
- Gradually add the melted coconut oil, agave, and flaxseed mixture into the dry ingredients, mixing well until the dough is formed.
- Scoop out a Tablespoon of dough and roll into a small ball in your palm. Slowly press down, until the cookie is flat.
- Place the cookie on the baking sheet and gently use your thumb to press down the center of the cookie. Some cracks may appear in the cookie - smooth out the ones that form a large enough gap to allow the jam to seep through; otherwise, the cracks can give the cookies extra texture.
- Scoop the jam into the center of the cookie, filling almost to the brim. Leave some room so the jam doesn’t overflow when you press in the almond.
- Take one almond and gently place it in the center of the jam, lightly pressing down to fix it in place.
- Repeat until all of the cookie dough is used.
- Transfer the baking sheet to the oven and bake for 13-15 minutes, or until the tops of the cookies have begun to brown. The cookies will continue to brown as they cool.
- Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a rack to continue to cool until ready to be served or stored.
